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spaghetti squash casserole

BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Chicken and spaghetti squash in a creamy buffalo sauce topped with cheese and baked. This dish is great for meal prepping plus its gluten free and keto/low carb friendly.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course casserole, lunch, Main Course
Cuisine American, Gluten free, Healthy, keto, low carb
Servings 4
Calories 309 kcal

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

CAL 309    CARBS 9G    FAT 17G    PROTEIN 31G    FIBER 1G    SUGAR 4G
Keyword buffalo chicken spaghetti squash, gluten free recipe, healthy recipe, keto spaghetti squash recipe, low carb spaghetti squash, spaghetti squash recipe