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Spaghetti Squash Casserole Meets Buffalo Chicken
My husband puts buffalo sauce on literally everything, and I came up with this spaghetti squash casserole one day when I caught him dousing it over my spaghetti squash Alfredo. I was skeptical, but it was surprisingly good, and inspired me to come up with this version to make it a whole meal. I swapped the Alfredo sauce for a creamy blue cheese and buffalo sauce, which I thought goes better with it. Here’s why I think it turned out to be such a hit:
- Buffalo chicken flavors in casserole form – It’s like buffalo chicken dip meets my cheesy yellow squash casserole. The creamy, tangy, lightly spicy sauce coats the tender noodles and juicy chicken perfectly.
- Customizable heat – You can make it as spicy or as mild as you like!
- Easy one dish meal – Some spaghetti squash casserole recipes are just a side dish, but mine is hearty (and protein packed) enough to be a meal all by itself. It’s got chicken, veggies, and a sauce all in the same dish.
- Just 6 (real food) ingredients – I can always find these staples at the grocery store in the fall and winter months. They’re naturally low carb and gluten-free, and most of the cooking is hands-off.
If you’re up for a filling, healthy dinner this fall that tastes a little different from your usual flavors, give my buffalo chicken spaghetti squash casserole a try. Make it with me!
Reader Review
“I have made this recipe so many times and it always turns out amazing!” –Robyn
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my spaghetti squash casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Spaghetti Squash – I tested this recipe with medium ones, about 4-6 pounds. You can grab two if they are much smaller, or increase the other ingredients if you have a giant squash.
- Shredded Chicken – I used already cooked chicken here. This is the perfect opportunity to use up leftover air fryer chicken breast, baked chicken breast, or even rotisserie chicken from the store. When I don’t have any, I usually cook chicken breast in the Instant Pot for a quick and easy option. I slightly prefer the texture of shredded chicken here, but cubed or sliced works, too. You can also use ground meat, such as ground chicken, turkey, or even lean ground beef — just brown on the stove first, along with some salt and pepper.
- Blue Cheese Dressing – You can get a store-bought version or make my homemade blue cheese dressing for extra flavor. If blue cheese isn’t your thing, ranch dressing also works well.
- Buffalo Sauce – I used this popular one.
- Cheeses – I used a combination of cream cheese to make the sauce extra creamy and cheddar cheese for that melty finish. You can use blended ricotta or cottage cheese in place of the cream cheese for some extra protein.
- Green Onions – Optional, for a zippy garnish.
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How To Make Spaghetti Squash Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the squash. Pierce with a sharp knife and bake until fully tender. (I have more detailed instructions for baking spaghetti squash here.) Cut the spaghetti squash in half and use a spoon to scoop out seeds. Use a fork to release the strands.
- Mix the sauce and chicken. In a large bowl, stir together blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
- Assemble and bake. Stir the noodles into the chicken mixture, then transfer to a baking dish. (I used this oval one and it’s the perfect size, but a rectangular one this size also works well.) Sprinkle the spaghetti squash casserole with cheese and bake until melty. I like a drizzle of extra blue cheese and a sprinkle of green onions on top.
My Recipe Tips
- Be careful not to over or under-bake the squash. The texture won’t be great if it’s too crunchy, but if you bake too long, it’ll turn to mush. My test is to insert a knife — it’s ready when it goes in with just a little resistance.
- Shredded chicken is a little better than cubed. Both can work, but shredded takes on the flavors of the sauce more.
- I use a hand mixer to shred chicken fast. Just make sure to use a deep bowl and start at low speed, to avoid splatters.
- Taste for spice level before baking. I check after mixing with the squash, because it’ll seem more mellow than tasting the sauce by itself. You can add an extra 2-3 tablespoons of buffalo sauce if you want more heat. If it’s too spicy, you can stir in a little more blue cheese dressing, or even some plain sour cream. Serving the casserole topped with avocado or ranch after baking can also mellow it out.
- Try these additions for extra flavor: I kept it simple this time, but sometimes I toss in some chopped tomatoes (without the seeds); sauteed garlic, bell peppers, or onions; crumbled bacon, or even roasted broccoli. Just make sure what you add is precooked, so it doesn’t make the spaghetti squash casserole too watery.
Spaghetti Squash Casserole
By
My spaghetti squash casserole is smothered in creamy, spicy buffalo sauce, with tender chicken and melty cheese. An easy 6-ingredient dinner!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Use a knife to poke a few holes all over the spaghetti squash. Place onto a baking sheet and bake for 30-40 minutes, until a knife goes in with very little resistance. Remove from the oven (leave it on) and set aside.
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Meanwhile, in a large bowl, stir together the blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
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Cut the spaghetti squash in half and use a spoon to scoop out the seeds. Use a fork to release the strands into the bowl with the chicken mixture. Stir together.
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Transfer the casserole mixture to a medium casserole dish. Top with shredded cheese. Place in the oven for 10 minutes, until the cheese melts.
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If desired, drizzle the top with additional blue cheese dressing and sprinkle with green onions.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 1/3 cups or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture, adjust the spice level, my favorite shortcut, and optional additions for extra flavor.
- Storage: Keep leftovers covered in the fridge for 4-5 days.
- Meal prep: I’ve prepped this ahead in 2 ways. Sometimes I just roast the squash, make blue cheese dressing, and prepare shredded chicken in advance, storing them separately. This lasts the longest. Other times, I assemble the entire dish, so it’s ready to bake and serve.
- Reheat: Heat the whole dish in a 350 degree F oven, or you can warm individual portions gently in the microwave.
- Freeze: This spaghetti squash casserole keeps well in the freezer for up to 3 months. I recommend thawing before you reheat, otherwise the squash can turn out mushy.
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Spaghetti Squash Casserole
64 Comments
Pamela Davis
0It was good. My son loved it, even though I read the instructions incorrectly and added the cheese to the chicken mixture. It was good and easy. I love EASY!