Description
This Buffalo Chicken Spaghetti Squash Casserole loaded with high fibre carbs and protein, yet a comfort meal you’ll crave.
Prep Time: 30 min | Cook Time: 25 min | Total Time: 55 min | Course: Lunch, Main Course | Cuisine: American | Keyword: Casserole | Servings: 6servings
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.
Ingredients
1mediumspaghetti squashcooked, about 3 cups
2.5cupsshredded chicken breastcooked with a sprinkle of paprika, cumin, salt, pepper and a drizzle of olive oil
1small head cauliflowerchopped into florets (about 4 cups)
1tablespoonolive oil
⅔cupbreadcrumbsdivided
1eggwhisked
¼teaspoonblack pepper
¾teaspoononion powder
¾teaspoongarlic powder
⅓ cupFranks Buffalo hot sauce See notes
1cupcheddar cheese divided
plain greek yogurtfor topping
2green onionschopped for topping
Instructions
- Bake spaghetti squash however you normally would (I recommend using my air fryer 20-minute spaghetti squash techniquesee 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 (9×13″) 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
To make this easier use 16-oz of a pre-cooked rotisserie chicken!
To cook your spaghetti squash you can use any method of choice, I like to slice mine in half, brush each half with a layer of olive oil and sprinkle with salt and black pepper, place them both in the basket of my air fryer (skin side down) and air fry at 360F for about 22-25 minutes.
- 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!
I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 231kcal | Carbohydrates: 16g | Protein: 19g |
Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 576mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
