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Spaghetti Squash Baked Buffalo Chicken Casserole

Spaghetti Squash Baked Buffalo Chicken Casserole

Melena
This Spaghetti Squash Baked Buffalo Chicken Casserole is creamy, cheesy, and packed with bold buffalo flavor—without the heavy carbs. Roasted spaghetti squash replaces pasta for a lighter base, while tender chicken, tangy buffalo sauce, and melted cheese create a comforting, satisfying casserole that’s perfect for weeknights, meal prep, or game day. No soggy squash here—this method keeps it rich and flavorful every time.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Ingredients
  

  • Main Ingredients
  • 1 large spaghetti squash
  • 3 cups cooked chicken shredded or diced (rotisserie works great)
  • 1½ cups shredded cheese cheddar, mozzarella, or a blend
  • 2 green onions sliced (for garnish)
  • Seasonings & Flavor Base
  • ½ –¾ cup buffalo sauce adjust to heat preference
  • 4 oz cream cheese softened
  • ½ cup Greek yogurt or sour cream
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper to taste
  • Pantry Staples
  • 1 tbsp olive oil
  • Ranch or blue cheese dressing optional, for drizzle
  • Nonstick cooking spray

Instructions
 

  • Prep the Spaghetti Squash
  • Preheat oven to 400°F (205°C).
  • Cut spaghetti squash in half lengthwise and remove seeds.
  • Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  • Roast 35–40 minutes until fork-tender.
  • Let cool slightly, then scrape into strands and gently squeeze out excess moisture with a clean towel.
  • Reduce oven temperature to 375°F (190°C).
  • Assemble the Casserole
  • In a large bowl, mix chicken, buffalo sauce, cream cheese, Greek yogurt (or sour cream), garlic powder, onion powder, salt, and pepper until smooth.
  • Fold in spaghetti squash strands until evenly coated.
  • Transfer mixture to a greased baking dish (9×13-inch works well).
  • Sprinkle shredded cheese evenly over the top.
  • Bake
  • Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
  • Remove from oven and rest 5–10 minutes before serving.

Notes

  • Removing moisture from the squash is key to avoiding sogginess.
  • Start with less buffalo sauce and add more after tasting.
  • Baking uncovered helps excess moisture evaporate.