Buffalo Chicken Spaghetti Squash
You won’t believe how full of flavor this Chicken Spaghetti Squash Casserole is!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main
Cuisine: American
Keyword: Casserole
Servings: 8
Calories: 219.48kcal
Author: Wendy Polisi
- 1 spaghetti squash
- 2 cups diced cooked chicken
- 2 celery stalks diced
- ⅓ cup chopped tomato
- ⅓ cup buffalo hot sauce
- ¼ cup ranch dressing
- 2 tablespoons melted butter
- 3 ounces shredded cheddar divided
- 1.5 ounces blue cheese
- For Topping: Ranch dressing green onion, parsley
Cook the Spaghetti Squash
Preheat your oven to 375° F. Line a baking sheet with parchment paper.
With a sharp knife, slice the spaghetti squash lengthwise. Remove the seeds with a spoon.
Place on the prepared baking sheet with the cut side down.
Bake for 40 minutes, until tender.
Allow the squash to cool slightly. Use a fork to scoop out the noodles.
Filling
In a large bowl, combine the chicken, celery, tomato, hot sauce, ranch dressing, melted butter, and half of the cheddar cheese.
Toss with the spaghetti squash noodles.
Transfer to a 9 x 9 casserole dish and top with the remaining cheddar and blue cheese. Taste and season with salt and pepper if desired.
Calories: 219.48kcal | Carbohydrates: 9.6g | Protein: 9.86g | Fat: 16.27g | Saturated Fat: 6.72g | Polyunsaturated Fat: 3.42g | Monounsaturated Fat: 4.45g | Trans Fat: 0.14g | Cholesterol: 45.28mg | Sodium: 582.73mg | Potassium: 232.58mg | Fiber: 1.93g | Sugar: 4g | Vitamin A: 437.98IU | Vitamin C: 3.95mg | Calcium: 140.54mg | Iron: 0.78mg