This Buffalo Chicken Spaghetti Squash Casserole is about to be a new staple in your house. Loaded with high fibre carbs and protein, yet a comfort meal you'll crave.
I still remember the first time I tried spaghetti squash before it was trendy. I thought it was THE coolest vegetable ever. Like how can a squash just come out in these perfect little noodles? You've probably seen spaghetti squash boats like my cheesy air fryer spaghetti squash, but this veggie is also amazing in a casserole.
This buffalo chicken spaghetti squash casserole is pretty dang delicious, especially if you're a big fan of buffalo sauce like me. If you love my buffalo chicken cottage cheese dip or buffalo chicken tenders, then this recipe will be right up your alley!
Why This Dietitian Loves This Recipe
- Spaghetti squash cooked fast. I love spaghetti squash but couldn't bear to wait 40 minutes for it to bake in the oven. My air fryer method cuts the time to just 25 minutes!
- Scaled up for batch prep. A lot of spaghetti squash boat recipes are just 1-2 recipes, so not ideal for a larger family. This buffalo chicken spaghetti squash casserole makes 6 servings and is totally meal prep friendly.
- High fibre veggies. Spaghetti squash has an amazing noodle-like texture, but it's also high in fibre. It's not a pasta replacement, but a fun way to eat more veggies.
Ingredients
Spaghetti squash. Look for a medium-sized golden yellow spaghetti squash that is free of soft spots and doesn’t have any cracks on the outside of the skin. The stem should also be firm and dry.
Cauliflower. I love adding this veggie for volume, plus extra fibre and vitamin C.
Chicken breast. This recipe uses chicken breasts that I pull to make shredded chicken. My best hack to easily shred chicken quickly is with a kitchen aid mixer!
Spices. Salt, black pepper, onion powder and garlic powder are the only spices you will need for this recipe!
Franks hot sauce. Please note the recipe calls specifically for Franks hot sauce and the measurements will vary slightly if you decide to use a different brand. Franks hot sauce (original or buffalo) has other ingredients added so that it isn't as strong, while a majority of other hot sauces are much more concentrated- long story short, if you sub them 1:1 it would be SUPER spicy! I recommend starting with 3 tablespoon and assessing.
Cheddar cheese. I find the cheddar flavour really compliments the hot sauce, creating the perfect bite.
Breadcrumbs. These help soak up some of the excess moisture of the spaghetti squash so you don't have a soggy casserole. I recommend Italian spiced breadcrumbs!. If you can't find them, just add 1 tablespoon of Italian spice blend into your breadcrumbs before adding to your casserole.
Egg. This is a binder to help hold the casserole together.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Bake spaghetti squash using your desired method (I recommend my 20 minute air fryer spaghetti squash). Once the spaghetti squash is cooked, allow it to cool and use a fork to shred the insides to get "spaghetti".
While the squash is baking, cook your chicken. Coat the chicken breasts in oil, some paprika, salt, pepper and cumin and bake at 400 °F for about 25 minutes. (or use 16 oz of rotisserie chicken)!
Once fully cooked, use two forks or a kitchen aid mixer to pull the chicken apart. Leave the oven preheated to 400°F as this is what you will bake the casserole at!
In a large bowl, combine all ingredients (except yogurt, green onions and sprinkling cheese + breadcrumbs) and mix well.
Once combined, pour mixture into a 9x13 inch casserole dish and top with additional cheese and breadcrumbs. Bake uncovered for about 25 minutes or until the cheese starts to brown on the top.
To serve, top with plain Greek yogurt, chopped green onions and enjoy!
Substitutions and Variations
To make gluten-free: Use gluten-free breadcrumbs or make your own from gluten-free bread.
To make dairy-free: Use a dairy free cheese substitute and skip the Greek yogurt topping.
To make nut-free: This recipe is naturally nut-free.
Equipment
- 9x13" baking dish
- Kitchen aid mixer (option)
- Mixing bowl
- Baking tray
Storage
Leftover spaghetti squash casserole can be stored in the fridge for up to 3 days in an airtight container. To freeze, place leftovers in an airtight container in the freezer for up to 3 months. Allow it to defrost in the fridge overnight and heat in the microwave or oven (at 325F for about 15 minutes), or use the defrost setting on your microwave.
Top Tip
To make this meal even quicker, use a store-bought pre-cooked rotisserie chicken and shred it yourself.
Looking to use up frozen vegetables? Frozen cauliflower or broccoli will work great in this recipe, just defrost them first.
Frequently Asked Questions
Yes! Just defrost it first and pat dry with a paper towel to get rid of excess moisture.
As we are using Franks hot sauce and not a more concentrated option, this isn’t too spicy. It should be spicy enough that you can taste a little heat, without being overpowering. If you are very sensitive to heat, I recommend decreasing the amount of hot sauce added to ¼ cup. If you are looking for more heat, increase the amount to ½ cup.
Yes! This casserole freezes great and will also store in the fridge for up to 3 days.
Yes! If you are looking for an easy option for busy night, prep the spaghetti squash, cauliflower and chicken ahead of time and mix everything together with the remaining ingredients. Spread in a casserole dish and cover tightly with plastic wrap and tinfoil. You can either freeze this as is for up to 3 months, defrost in the fridge overnight and bake as directed OR you can store this in the fridge for up to 3 days and bake when you are ready.
PS. I love seeing my recipes in action! If you decide to make this buffalo chicken spaghetti squash casserole, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Buffalo Chicken Spaghetti Squash Casserole
Ingredients
- 1 medium spaghetti squash cooked, about 3 cups
- 2.5 cups shredded chicken breast cooked with a sprinkle of paprika, cumin, salt, pepper and a drizzle of olive oil
- 1 small head cauliflower chopped into florets (about 4 cups)
- 1 tablespoon olive oil
- ⅔ cup breadcrumbs divided
- 1 egg whisked
- ¼ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ⅓ cup Franks Buffalo hot sauce See notes
- 1 cup cheddar cheese divided
- plain greek yogurt for topping
- 2 green onions chopped for topping
Instructions
- Bake spaghetti squash however you normally would (I recommend using my air fryer 20-minute spaghetti squash technique*see notes below*). Once spaghetti squash is cooked, use a fork to shred the insides to get "spaghetti".
- While the squash is baking, cook your chicken. Coat the chicken breasts in oil, some paprika, salt, pepper and cumin and bake at 400 °F for about 25 minutes (I never measure the spices, I just add about one large sprinkle of each) . Once fully cooked, use two forks or a kitchen aid mixer to pull the chicken apart. Leave the oven preheated to 400°F as this is what you will bake the casserole at!
- Chop up the cauliflower into small florets.
- In a large bowl, combine spaghetti squash, shredded chicken, cauliflower florets, ⅓ cup of breadcrumbs, whisked egg, olive oil, spices, buffalo sauce, and ½ cup of cheese and mix well.
- Once combined, add mixture into a large rectangle (9x13") casserole dish, top with the remaining ⅓ cup of breadcrumbs and ½ cup of cheese. Bake uncovered for about 25 minutes or until the cheese starts to brown on the top.
- To serve, top with plain greek yogurt and chopped green onions and enjoy!
Notes
- If you wish to cook it in the oven you can place them skin side up, poke some holes in the top of the skin and roast at 400F for about 30-40 minutes!
Kolbs says
A weekly staple! Such a simple and nourishing week night dinner that makes even better leftovers!
Melind says
Just made this, yummy! I did use pre-cooked rotisserie chicken to make it easier. I also belnded ketchup with Frank's hot sauce, I can't handle the spice level. Also blended ranch with plain greek yogurt to top. I will enjoy this during the week as the temps are in the teens.
Rachaela says
This dish is amazing in so many ways! The crunch of the cauliflower mixed with the tenderness of the spaghetti squash is just the perfect balance. There is also great added flavour from cheese and the Buffalo sauce. Stores very well and easy to reheat as well. Love everything about it!