Keto Buffalo Chicken Spaghetti Squash Casserole Recipe
You need just 6 simple ingredients for keto buffalo chicken spaghetti squash casserole. Make this cheesy spaghetti squash casserole recipe for a healthy, comforting meal tonight!
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- 1 medium Spaghetti squash
- 1 cup Blue cheese dressing (plus more for topping)
- 1/4 cup Buffalo sauce (will be mild; can add more to taste)
- 4 oz Cream cheese (softened)
- 2 cups Shredded chicken (cooked)
- 1 cup Cheddar cheese (shredded)
- Green onions (optional, for topping)
Preheat the oven to 400 degrees F (204 degrees C).
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.
Meanwhile, in a large bowl, stir together the blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
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.
Transfer the casserole mixture to a large casserole dish (12x8” oval dish, 2.4 qt.). Top with shredded cheese. Place in the oven for 10 minutes, until the cheese melts.
If desired, drizzle the top with additional blue cheese dressing and sprinkle with green onions.
Serving size: 1 1/3 cup or 1/6 of recipe
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