Wait until you try this healthy Buffalo Chicken Spaghetti Squash Casserole! It delivers classic buffalo chicken flavor while being loaded with veggies. Spaghetti squash is an amazing vegetable with strands that resemble everyone’s favorite pasta!
This comforting casserole will have everyone going back for seconds! It’s an easy dish that’s not only gluten free, but low carb and SO addictively delicious. The filling is an easy mix of roasted spaghetti squash, ground chicken, diced celery, bell peppers and eggs mixed together with a simple buffalo dressing. Use an oven safe cast iron pan to make this a one-pan meal!
Buffalo Chicken Spaghetti Squash Casserole
- 1 spaghetti squash
- 1 tbsp oil
- 1 lb ground chicken
- 3 celery ribs, diced
- 1 red pepper, diced
- 2 tbsp vegan butter
- 1/3 cup hot sauce(decrease to 1/4 cup if you don’t want a lot of spice. You can always add more on top when serving!)
- 1/2 cup ranch or blue cheese dressing(Use Primal Kitchen Foods or Tessemae’s for dairy-free)
- 3 eggs
- 1/4 tsp salt & pepper or to taste
- Optional: 1-2 jalapenos seeded and sliced for garnish & additional spice!
- Preheat oven to 350°.
- Slice spaghetti squash in half and remove seeds. Roast about 20-30 minutes or until fork tender. Remove from oven and shred with a fork to create noodle like strands. You want the “noodles” to be al dente because they will continue cooking with the rest of the casserole.
- Meanwhile, in a medium size stove top skillet or oven safe cast iron pan, heat oil and brown ground chicken over medium heat.
- Remove the chicken from heat and add celery, pepper, butter hot sauce & dressing to the pan. Mix well.
- Stir the spaghetti squash shreds into the chicken mixture.
- At this point, if you are not using an oven safe pan, transfer the spaghetti squash & chicken mixture to a 9×13 casserole dish.
- Stir in the eggs mixing well to combine. Season with salt and pepper.
- Increase the oven temperature to 400° and bake for 35-40 minutes until the eggs are set. You can broil for the last few minutes for an extra crisp top!
For meal prepping purposes, roast your squash ahead(up to 3 days). You can also make the casserole ahead and store covered in the refrigerator until ready to bake.