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4.75 from 4 votes

Buffalo Chicken Spaghetti Squash Casserole

Delicious, one-dish meal that's macro-friendly and full of flavor!
Course: buffalo chicken, Casserole, chicken, one dish meal
Cuisine: American
Keyword: baked casseroles, buffalo chicken, casserole, spaghetti squash
Servings: 6
Calories: 265kcal


  • 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**


  • 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.


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”


Serving: 325g | Calories: 265kcal | Carbohydrates: 18.3g | Protein: 31g | Fat: 6.5g | Fiber: 2.9g