Creamy Buffalo Chicken Spaghetti Squash Casserole
Creamy Buffalo Chicken Spaghetti Squash Casserole is cheesy, spicy, and incredibly delicious! Made with only 5 ingredients, it’s low in carbs and suitable for those following a keto, low carb, or gluten free diet.
Servings: 6 servings
Calories: 494kcal
Ingredients
- 1 medium spaghetti squash (about 5 cups cooked)
- 8 ounces cream cheese
- 1/2 cup buffalo sauce
- 8 ounce sharp cheddar cheese (shredded, divided)
- 1 1/2 pounds cooked chicken (diced or shredded)
Instructions
- Preheat oven to 375°F.
- To microwave the spaghetti squash, leave it whole and pierce about 10 holes into it. Microwave on high for 8-10 minutes or until tender.1 medium spaghetti squash
- Allow it to cool before cutting it in half and removing the seeds. Then, use a fork to scrape out the inside into spaghetti-like strands.
- Meanwhile, prepare the sauce by adding the cream cheese to a large, deep skillet over medium heat. Add the buffalo sauce and continue to melt and blend.8 ounces cream cheese, 1/2 cup buffalo sauce
- Once the cream cheese is mostly melted, turn off the heat and stir in half of the cheddar cheese. It may not be perfectly smooth yet, but will melt more later.8 ounce sharp cheddar cheese
- Stir in the hot spaghetti squash and cooked chicken. Mix well. By now the sauce should be smooth and creamy.1 1/2 pounds cooked chicken
- Spread into a medium casserole dish.
- Top with the remaining cheddar cheese.
- Cover loosely with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
- Top with extra buffalo sauce or Ranch dressing and fresh, minced parsley, if desired.
Notes
Tips and Techniques
- Cut the chicken into bite size cubes and cook in a skillet with olive oil until just done through, or use an Instant Pot, or use leftover or rotisserie chicken to save time.
- It is best to shred the sharp cheddar cheese from a block rather than buying a bag of pre-shredded cheese which contains a starch and doesn’t melt as well.
- For detailed instructions on how to roast spaghetti squash, please see this recipe for Tuscan Spaghetti Squash.
- Store any leftover casserole in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 7g | Protein: 40g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 161mg | Sodium: 1074mg | Potassium: 403mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 2mg