Buffalo Chicken Spaghetti Squash Casserole

There’s nothing better than a weekday meal that’s super easy to make, macro-friendly, and packed with flavor. This Buffalo Chicken Spaghetti Squash Casserole checks all the boxes.

I’ve shared the recipe a few times before and originally created it for my cookbook, ONE. All the recipes in ONE were designed to help you feed your entire family out of one dish, and hopefully using fewer dishes in the process as well. Because nobody needs more dishes. 

And before you write this casserole off because you don’t do blue cheese, just know this is totally do-able with your favorite cheese for the most part. I’ll drop some recommendations down below for those of you who need them. 

What You’ll Need for this Buffalo Chicken Spaghetti Squash Casserole: 

• Carrots, chopped 
• Celery, chopped 
• Onion, diced 
• Bell pepper, diced (red, orange, or yellow peppers are best)
• Salt
• Pepper
• Celery salt
• Chicken breast, cooked, chopped
• Garlic, minced (or frozen cubes)
• Fat-free milk (almond or cashew would work great, too)
• Nonfat Greek yogurt
• Frank’s RedHot® Buffalo Wings Sauce
• Greek cream cheese (reduced-fat cream cheese will also work for a small increase in macros)
• Spaghetti squash, cooked pulled into strands
• Reduced-fat blue cheese

How to Make Buffalo Chicken Spaghetti Squash Casserole: 

Start by heating a large, heavy-bottomed pan that’s preferably oven-safe over medium-high heat (like this one here). 

Then, spray the pan with a mist of olive oil. Add the carrots to the pan and cook for five minutes, until slightly tender. Add the celery, onions, bell pepper, salt, pepper, and celery salt. Cook for five more minutes, until the veggies are fragrant and soft.

Add the chicken and garlic and sauté for another two minutes. Then, mix in the milk, Greek yogurt, buffalo sauce, and cream cheese.  

When the cream cheese is melted, add the strands of spaghetti squash, mixing well. If your pan is oven-safe, smooth the top and sprinkle with the ¼ cup of reduced-fat blue cheese (or any cheese of your choice).  

Finally, bake at 350° for 20 minutes (if you’re in a hurry, just broil for five)! And remember, if your skillet is not oven-safe, you will need to transfer the mixture to a baking dish (and top with cheese!) before baking.

Serving Suggestions and Additional Notes: 

When it comes to cooking my spaghetti squash, I prefer to microwave it for this recipe. 

To microwave it, I simply poke my spaghetti squash several times with a knife and put the whole thing in the microwave at full power for five minutes. Rotate and assess. Then, microwave for another three minutes, if needed. You want the skin to give when you squeeze it. If you hear a lot of sizzling, check on it! You don’t want your squash to explode. 

Use an oven mitt to hold the squash while you cut it in half lengthwise. Carefully scoop out the seedy center with an ice-cream scoop. With a fork, shred the squash into strands so they’re ready to use.  

But feel free to use your favorite cooking method like roasting in the oven.

If blue cheese isn’t your thing, you can totally use a different cheese. A sharp white cheddar would be delicious! This little bit of cheese adds 5 grams of fat, 1 gram of carbohydrates, and 6 grams of protein to the entire casserole—a tiny addition to each serving. Feel free to skip or replace with something comparable.

As for toppings, you can add whatever you want. I like to add avocado, green onion, and a drizzle of ranch or hot sauce…or both! Just don’t forget to log it–if that matters to you. 

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Is this Buffalo Chicken Spaghetti Squash Casserole GF/DF? 

This recipe is completely gluten-free if you make it as written. However, it isn’t dairy-free. You’ll have to make a few simple swaps to make it work. If you want my favorite dairy-free swaps, you can find them here. 

Similar Recipes You’ll Love: 

If you love buffalo sauce or just dig a good casserole, I have some other GREAT recipes on my blog that you might enjoy! 

Here’s just a few of them to try…

• Creamy Cauliflower Spaghetti Squash Casserole 
• Skillet Zucchini Lasagna 
• Chicken Marinara 
• Sweet Potato Chipotle Rotisserie Chicken Skillet 
• Baked Feta Cauliflower Rice with Shrimp 
• Easy Buffalo Chicken Sandwich 
• Macro-friendly Buffalo Tuna 
• Buffalo Chicken Tacos 

Also have you tried this Garlic Shrimp in Red Pepper Cauliflower Cream Sauce yet? Because I LOVE it. You can get the recipe tucked in the caption of this reel here. 

Buffalo Chicken Spaghetti Squash Casserole

If you love one-dish macro-friendly meals like this one, then you can find even more of them in either of my two cookbooks–One and One More Time (a sequel to One). 

One and One More Time were both created with one-dish, macro-friendly meals in mind. That way you can feed your family all out of one dish while still sticking to your fitness goals. 

All of my cookbooks are loaded into My Fitness Pal, Lose It, and Macros First for easy tracking and logging to make counting macros and feeding your family just a little bit easier. 

You can shop all my cookbooks here! 

Buffalo Chicken Spaghetti Squash Casserole

Delicious, one-dish meal that's macro-friendly and full of flavor!

Print Pin Rate

4.75 from 4 votes

Course buffalo chicken, Casserole, chicken, one dish meal

Cuisine American

Servings 6

Calories 265 kcal

Ingredients

• 1 cup carrots chopped (132 g)
• 1 cup celery chopped (125 g)
• 1 cup onion diced (115 g)
• 1 cup bell pepper diced (130 g; red, orange, or yellow peppers are best)
• 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. celery salt
• 4 cups chicken breast cooked, chopped (540 g)
• 3 cloves garlic minced (or frozen cubes)
• ¼ cup fat-free milk almond or cashew would work great, too
• ¼ cup nonfat Greek yogurt
• ½ cup Frank’s RedHot® Buffalo Wings Sauce
• 5 oz. Greek cream cheese reduced-fat cream cheese will also work for a small increase in macros
• 1 large spaghetti squash cooked pulled into strands (970 g)*
• ¼ cup reduced-fat blue cheese 28 g**

Instructions

• Heat a large, heavy-bottomed pan over medium-high heat. Spray with a mist of olive oil. Add the carrots to the pan and cook for five minutes, until slightly tender.
• Add the celery, onions, bell pepper, salt, pepper, and celery salt. Cook for five more minutes, until the veggies are fragrant and soft.
• Add the chicken and garlic and sauté for another two minutes. Then, mix in the milk, Greek yogurt, buffalo sauce, and cream cheese.
• When the cream cheese is melted, add the strands of spaghetti squash, mixing well. If your pan is oven-safe, smooth the top and sprinkle with the ¼ cup of reduced-fat blue cheese (or any cheese of your choice).
• Bake at 350° for 20 minutes (if you’re in a hurry, just broil for five)! And remember, if your skillet is not oven-safe, you will need to transfer the mixture to a baking dish (and top with cheese!) before baking.

Notes

Notes:
For this recipe, I simply poke my spaghetti squash several times with a knife, and microwave the whole thing at full power for five minutes. Rotate and assess. Then, microwave for another three minutes, if needed. You want the skin to give when you squeeze it. If you hear a lot of sizzling, check on it! You don’t want your squash to explode. Use an oven mitt to hold the squash while you cut it in half lengthwise. Carefully scoop out the seedy center with an ice-cream scoop. With a fork, shred the squash into strands so they’re ready to use. Feel free to use your favorite cooking method.

If you don’t like blue cheese, a sharp white cheddar would be delicious! This little bit of cheese adds 5 grams of fat, 1 gram of carbohydrates, and 6 grams of protein to the entire casserole—a tiny addition to each serving. Feel free to skip or replace with something comparable.

Add (and log) avocado, green onion, or a drizzle of additional ranch or hot sauce!

MFP: “Lillie Eats and Tells Buffalo Chicken Spaghetti Squash Casserole”

Nutrition

Serving: 325gCalories: 265kcalCarbohydrates: 18.3gProtein: 31gFat: 6.5gFiber: 2.9g

Keywords baked casseroles, buffalo chicken, casserole, spaghetti squash

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