Estimated reading time: 3 minutes
This is a super easy recipe for buffalo chicken spaghetti squash casserole that is great for meal prepping. Serve this casserole alongside a mixed salad and you have the perfect low carb dinner.
I love buffalo sauce so much that I put it on everything. Well, not everything but you get the idea. It is a staple in this household and my favorite brand is Franks Red Hot.
Spaghetti squash buffalo chicken casserole is super easy to make especially when you have a store-bought rotisserie chicken. This takes about 1 hour to make because I like to roast my squash. However, you can cut down the time drastically by microwaving the spaghetti squash for about 10 mins (5 mins per side).
I always microwave my squash for 4-5 minutes so I can cut into it easier. Spaghetti squash is very tough to cut and just a few minutes in the microwave makes a huge difference. Just make sure to poke the outside with a knife or fork so it doesn’t try to explode. Also wash the outside of your squash so when you cut it in half you don’t introduce any germs inside.
If you love hot sauce as much as I do then check out my BUFFALO CHICKEN ZUCCHINI BOATS, SMOKED CHICKEN WINGS or BUFFALO CHICKEN LETTUCE WRAPS!
Ingredients
- Spaghetti squash (2lb)
- Hot sauce
- Chicken
- Egg
- Sour cream or cream cheese
- Cheese
- Cilantro/parsley for garnish
How to make buffalo chicken spaghetti squash casserole
- Cut spaghetti squash in half, remove the seeds and roast in 400-degree oven for 40 minutes.
- Scrape the squash with a fork to remove the strands and place in a bowl. Let cool for 10 minutes.
- Add the egg, sour cream, buffalo sauce and half of the cheese and stir to combine. Add to an oven safe dish and top with remaining cheese.
- Bake in a 400-degree F oven for 15-20 minutes.
Are you looking for some other low carb recipes then check out my LOW-FAT TEX-MEX STUFFED PEPPERS, SHAKSHUKA or FISH COCONUT CURRY.
Options
*Add extra vegetables
*Use ground chicken
*Use ground turkey
*Add crumbled blue cheese or feta cheese.
*Use mozzarella cheese or an Italian blend
*Place the filling back into the empty squash “boats”.
*Substitute Greek yogurt for the sour cream
Please rate this recipe below if you love it as much as we do!
BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
Ingredients
- 1 Spaghetti squash 2 lbs
- 2 cups Chicken cooked
- ¼ cup Sour cream light
- ¼ cup Hot sauce Franks red hot
- 1 Egg
- 1 cup Cheddar cheese shredded
- Salt/pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Wash the outside of the squash and poke a few holes into the tough outer skin with a fork or knife. Microwave for 3 minutes.
- Cut the squash in half (lengthwise) and scoop out the seeds. Discard the seeds.
- Place in oven, cut side down, and roast for 40 minutes
- Remove from oven and using a fork scrape the inside flesh away from the outer skin. Place flesh in a large bowl and set aside to cool for a bit. About 15 minutes.
- Add the egg, sour cream, chicken, hot sauce and half of the cheese to the cooled spagetti squash and mix well. Dump into an oven safe dish (sprayed with cooking spray). Top with remaining cheese.
- Bake for 20 minutes.
Notes
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