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Healthy Buffalo Chicken Spaghetti Squash Casserole Recipe

Healthy Buffalo Chicken Spaghetti Squash Casserole Recipe
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★★★★★

5.1 from 22 reviews

A healthy and flavorful Buffalo Chicken Spaghetti Squash Casserole that combines tender shredded chicken, spicy buffalo sauce, and the low-carb goodness of spaghetti squash. This casserole is packed with protein, topped with gooey mozzarella, and can be customized with blue cheese or feta and green onions for an extra burst of flavor. Perfect for a nutritious dinner that’s both satisfying and easy to prepare.

Ingredients

Scale

Main Ingredients

  • 1 large spaghetti squash (about 6 cups shredded spaghetti squash)
  • 1 red pepper, diced
  • 3 cups shredded or diced chicken (homemade or store-bought rotisserie)
  • 1 egg
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup Frank’s buffalo sauce
  • 1/2 cup plain 0% Greek yogurt
  • 3/4 cup shredded mozzarella cheese

Optional Toppings

  • Crumbled blue cheese or feta
  • Sliced green onion

Instructions

  1. Cook the Spaghetti Squash: If the spaghetti squash is not yet cooked, preheat the oven to 375°F. Slice the squash in half lengthwise and remove the seeds. Drizzle with olive oil and sprinkle with salt. Place cut side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender and easily shredded with a fork. Let cool slightly before shredding the flesh into strands.
  2. Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F. Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
  3. Mix Wet Ingredients and Seasonings: In a large mixing bowl, whisk together the egg, lime juice, honey, garlic powder, and onion powder until fully combined. If using homemade chicken, season it lightly with salt and pepper; this step is unnecessary if using pre-seasoned rotisserie chicken.
  4. Add Buffalo Sauce and Yogurt: Stir in the buffalo sauce and plain Greek yogurt into the egg mixture until well combined, creating a creamy and tangy sauce base.
  5. Combine All Ingredients: Using a wooden spoon, fold the shredded spaghetti squash, diced red pepper, shredded chicken, and 1/4 cup of shredded mozzarella cheese into the sauce mixture until evenly incorporated.
  6. Assemble Casserole: Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese has melted and the edges begin to brown lightly.
  8. Rest and Serve: Remove from the oven and let the casserole cool for 10-15 minutes to set. Top with optional crumbled blue cheese or feta and sliced green onions before serving, if desired.

Notes

  • If you’ve never cooked spaghetti squash before, roasting it is the easiest method. Slice, season, and roast at 375°F with cut side down on parchment paper for 30-40 minutes.
  • To save time on busy nights, roast spaghetti squash in advance and store it in the refrigerator for up to 4-5 days.
  • Adjust the amount of buffalo sauce based on your preferred spice level.
  • Use cooked rotisserie chicken for convenience or freshly cooked chicken breast shredded for a more homemade feel.
  • This casserole can be made ahead of time and reheated, making it great for meal prep.

Nutrition

Keywords: buffalo chicken casserole, spaghetti squash casserole, healthy buffalo chicken, low carb dinner, easy chicken casserole, spicy chicken bake

Find it online: https://ellaeatsdaily.com/healthy-buffalo-chicken-spaghetti-squash-casserole-recipe/