This buffalo chicken spaghetti squash casserole recipe is great if you’re looking for a low carb, high protein meal bursting with that classic buffalo flavor. You will undoubtedly be going back for seconds with this delicious dish.
Why you’ll love this buffalo chicken casserole
- This dish is low-carb, high-protein.
- It has that classic buffalo chicken flavor!
- Great if you like to meal prep for the week.
- Easily customizable with other veggies, different kinds of sauce, toppings of your choice.
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Tools you may need
- Knife
- Cutting Board
- Skillet-This cast iron skillet is my go to!
- Instant Pot or Oven
- Food Processer or blender –I have been using this Ninja for years and love it!
- Fork and Spoon
- Baking sheet
- 13×19 baking dish
Ingredients
- Cooked spaghetti squash
- Cooked shredded chicken
- Carrots
- Celery
- Onion
- Garlic
- Hot sauce (such as Crystal or Franks)
- Mayonnaise (homemade or store bought)
- Eggs
- Salt- optional
- Cooking oil
This recipe does require some prep work, but it is definitely worth it. You will first need to cook your chicken and spaghetti squash. You can even cook both of these ahead of time in larger batches and freeze for quick use in the future. Spaghetti squash, after being cooked, actually freezes quite well. If you have not used spaghetti squash in recipes before and are skeptical about using it, you should definitely give it a try, you will not be disappointed. It is a very versatile vegetable and can be used as a substitute for pastas, added to pastas, used in casseroles, and has a mild flavor that pairs well with just about anything.
How do you cook a Spaghetti Squash?
- Preheat oven to 400 degrees
- Cut the spaghetti squash in half
- Remove seeds
- Drizzle olive oil over the inside of the spaghetti squash
- Sprinkle with salt and pepper
- Lay the spaghetti squash cut side down on a backing sheet
- Poke holes in the top with a fork
- Cook for 30-40 min (30 min for a more Al Dente firmness)
- Let cool enough to handle
- Use a fork to scrape and scoop out the inside!
How to make buffalo chicken spaghetti squash casserole
Prep your Chicken and Spaghetti squash using a cooking method of your choice such as instant pot or oven. Oven cooking directions for the spaghetti squash are listed above.
While the chicken and spaghetti squash are cooking, prep the vegetables. Using a ninja to do the chopping makes short work of the prep time for the veggies. Next, cook the vegetables and whisk the eggs.
Put all ingredients in a large bowl and mix well. Add everything to a baking dish and bake!
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Buffalo Chicken Spaghetti Squash Casserole
Ingredients
- 1 Med-Large Cooked Spaghetti Squash
- 2 Cups Cooked Chicken -shredded
- 1/2 Cup Celery- diced
- 1/2 Cup Carrots- diced
- 1/4 Cup Onion- diced
- 1 1/2 teaspoon Minced Garlic
- 1/2 -3/4 Cup Hot Sauce
- 1/2 Cup Mayonnaise
- 1 teaspoon salt optional
- 4 med-large Eggs Beaten
- 1 tbsp Cooking oil of your choice (I used extra virgin olive oil)
Instructions
- Preheat oven to 375 °F
- Prepare a 13×19 baking dish with oil
- Heat cooking oil in a large skillet, Add the celery, carrots, and onion to the skillet and cook until onions become translucent and other veggies soften up some, Stirring often. Add garlic and cook for an additional 2-4 mins.
- In a large bowl, combine cooked squash, cooked chicken, cooked veggies, hot sauce, mayonnaise, and salt. Add in beaten eggs and stir until well combined.
- Bake 40 mins until the top browns and forms a good crust.
- Let rest 5 mins to cool and serve with ranch dressing.
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