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GET IT NOWSpaghetti Squash Casserole Meets Buffalo Chicken
My husband puts buffalo sauce on literally everything, and I came up with this spaghetti squash casserole one day when I caught him dousing it over my spaghetti squash Alfredo. I was skeptical, but it was surprisingly good, and inspired me to come up with this version to make it a whole meal. I swapped the Alfredo sauce for a creamy blue cheese and buffalo sauce, which I thought goes better with it. Here’s why I think it turned out to be such a hit:
- Buffalo chicken flavors in casserole form – It’s like buffalo chicken dip meets my cheesy yellow squash casserole. The creamy, tangy, lightly spicy sauce coats the tender noodles and juicy chicken perfectly.
- Customizable heat – You can make it as spicy or as mild as you like!
- Easy one dish meal – Some spaghetti squash casserole recipes are just a side dish, but mine is hearty (and protein packed) enough to be a meal all by itself. It’s got chicken, veggies, and a sauce all in the same dish.
- Just 6 (real food) ingredients – I can always find these staples at the grocery store in the fall and winter months. They’re naturally low carb and gluten-free, and most of the cooking is hands-off.
If you’re up for a filling, healthy dinner this fall that tastes a little different from your usual flavors, give my buffalo chicken spaghetti squash casserole a try. Make it with me!
Reader Review
“I have made this recipe so many times and it always turns out amazing!” –Robyn
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my spaghetti squash casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Spaghetti Squash – I tested this recipe with medium ones, about 4-6 pounds. You can grab two if they are much smaller, or increase the other ingredients if you have a giant squash.
- Shredded Chicken – I used already cooked chicken here. This is the perfect opportunity to use up leftover air fryer chicken breast, baked chicken breast, or even rotisserie chicken from the store. When I don’t have any, I usually cook chicken breast in the Instant Pot for a quick and easy option. I slightly prefer the texture of shredded chicken here, but cubed or sliced works, too. You can also use ground meat, such as ground chicken, turkey, or even lean ground beef — just brown on the stove first, along with some salt and pepper.
- Blue Cheese Dressing – You can get a store-bought version or make my homemade blue cheese dressing for extra flavor. If blue cheese isn’t your thing, ranch dressing also works well.
- Buffalo Sauce – I used this popular one.
- Cheeses – I used a combination of cream cheese to make the sauce extra creamy and cheddar cheese for that melty finish. You can use blended ricotta or cottage cheese in place of the cream cheese for some extra protein.
- Green Onions – Optional, for a zippy garnish.
How To Make Spaghetti Squash Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the squash. Pierce with a sharp knife and bake until fully tender. (I have more detailed instructions for baking spaghetti squash here.) Cut the spaghetti squash in half and use a spoon to scoop out seeds. Use a fork to release the strands.
- Mix the sauce and chicken. In a large bowl, stir together blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
- Assemble and bake. Stir the noodles into the chicken mixture, then transfer to a baking dish. (I used this oval one and it’s the perfect size, but a rectangular one this size also works well.) Sprinkle the spaghetti squash casserole with cheese and bake until melty. I like a drizzle of extra blue cheese and a sprinkle of green onions on top.
My Recipe Tips
- Be careful not to over or under-bake the squash. The texture won’t be great if it’s too crunchy, but if you bake too long, it’ll turn to mush. My test is to insert a knife — it’s ready when it goes in with just a little resistance.
- Shredded chicken is a little better than cubed. Both can work, but shredded takes on the flavors of the sauce more.
- I use a hand mixer to shred chicken fast. Just make sure to use a deep bowl and start at low speed, to avoid splatters.
- Taste for spice level before baking. I check after mixing with the squash, because it’ll seem more mellow than tasting the sauce by itself. You can add an extra 2-3 tablespoons of buffalo sauce if you want more heat. If it’s too spicy, you can stir in a little more blue cheese dressing, or even some plain sour cream. Serving the casserole topped with avocado or ranch after baking can also mellow it out.
- Try these additions for extra flavor: I kept it simple this time, but sometimes I toss in some chopped tomatoes (without the seeds); sauteed garlic, bell peppers, or onions; crumbled bacon, or even roasted broccoli. Just make sure what you add is precooked, so it doesn’t make the spaghetti squash casserole too watery.
Spaghetti Squash Casserole
My spaghetti squash casserole is smothered in creamy, spicy buffalo sauce, with tender chicken and melty cheese. An easy 6-ingredient dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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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.
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Meanwhile, in a large bowl, stir together the blue cheese dressing, buffalo sauce, and cream cheese. Stir in the shredded chicken.
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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.
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Transfer the casserole mixture to a medium casserole dish. Top with shredded cheese. Place in the oven for 10 minutes, until the cheese melts.
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If desired, drizzle the top with additional blue cheese dressing and sprinkle with green onions.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 1/3 cups or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture, adjust the spice level, my favorite shortcut, and optional additions for extra flavor.
- Storage: Keep leftovers covered in the fridge for 4-5 days.
- Meal prep: I’ve prepped this ahead in 2 ways. Sometimes I just roast the squash, make blue cheese dressing, and prepare shredded chicken in advance, storing them separately. This lasts the longest. Other times, I assemble the entire dish, so it’s ready to bake and serve.
- Reheat: Heat the whole dish in a 350 degree F oven, or you can warm individual portions gently in the microwave.
- Freeze: This spaghetti squash casserole keeps well in the freezer for up to 3 months. I recommend thawing before you reheat, otherwise the squash can turn out mushy.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Spaghetti Squash Casserole
58 Comments
Erin
1Delicious! I used 1/2 C. of Buffalo sauce and didn’t use any extra sauce to garnish. I might mix my cheese in before I bake it next time. Green onions are a nice garnish and add a bit of color.
Ariele
1just made the buffalo chicken spaghetti squash casserole OMG!!! so good ❤I sauteed some onion, garlic & bell pepper in coconut oil before stirring in the cream cheese, buffalo sauce & bc dressing. turned off the heat, added the chicken & extra blue cheese crumbles before mixing it all together with the squash #ketodeliciousness
Christy
1I substituted cauliflower for spaghetti squash and it is amazing!!!! Roast the cauliflower first and then incorporate! I make it once a week!!!! ❤️
Jules
0Have you ever made this with something lower in carbs than spaghetti squash?
Maya | Wholesome Yum
0Hi Jules, Sorry, I haven’t. You can probably use the same sauce, etc with pre-cooked zucchini noodles, sweet potato noodles, or shirataki noodles.
Jules
0Thank you so much Maya! I want to do the zucchini noodles using your recipe do you think it would be one recipe of those to substitute for one spaghetti squash? Just want to make sure my ratio of sauce/chicken to veggie noodle is approx the same. Any thoughts would be helpful and I’ll report how it turns out when I attempt it this week! Thank you!!!
Maya | Wholesome Yum
0If you’re using my zucchini noodles recipe, I would multiply it by 1.5X (change servings from 4 to 6 on the recipe card). Make sure your zoodles are cooked before adding to the casserole, so they don’t make it too watery. Please let me know how it turns out!
Jules
0This was AMAZING! I made half the recipe with spaghetti squash and half with zucchini noodles according to your recipe and it actually tastes better with zucchini and it’s WAY less carbs!!! I used 350 g of spaghetti squash cooked and 400 g of zucchini noodles cooked! Absolutely LOVE it and I will DEF be making this again!!!
Maya | Wholesome Yum
0Thanks for coming back to tell me! I’m so glad that worked well for you. Enjoy!
Lisa
0Is there something I can use besides Squash? I don’t care for Cauliflower, either.
Maya | Wholesome Yum
0Hi Lisa, Any cooked vegetables you like would work.
Tricia S.
0Great recipe! Very hearty and tasty!
Maya | Wholesome Yum
0Thank you, Tricia! Enjoy!
Adele
0This is very good! Thank you for sharing! It will be a recipe I’ll make often! Love spaghetti squash, and the combination of flavors is very good!
Maya | Wholesome Yum
0Thank you, Adele! I’m so glad you enjoyed this flavor combo.
Suzanne
0I would love this recipe but the calories are ridiculous.
Maya | Wholesome Yum
0Hi Suzanne, Sorry to hear this spaghetti squash casserole doesn’t meet your needs. Since it can be a complete dinner all by itself, I think the number of calories is actually quite reasonable.
Grannycan
0Agreed. 450 calories for supper is in my wheel house. I’m 67 and have lost over 30 pounds so far this year.
Great recipe Maya, thanks!
Robyn Collins
0I have made this recipe so many times and it always turns out amazing!
Stephani
0Can I exchange the Buffalo sauce?
Wholesome Yum D
0Hi Stephani, You can omit the buffalo sauce if you want to.
Stephani
0I don’t like blue cheese dressing can I exchange it for something else?
Wholesome Yum D
0Hi Stephani, You can use ranch dressing.
Shelly
0This recipe is AMAZINGLY DELICIOUS!!! I’m so happy to find such a yummy, low-carb meal we can enjoy. I loved the spaghetti squash noodles. It was the first time I’ve tried them and it seemed like I was eating angel hair pasta. I used 1/2 cup of Marie’s Blue Cheese dressing and 1 TBSP of Asian Chili Garlic Sauce since I didn’t have any Buffalo Sauce. I also made a double recipe of Maya’s Healthy Baked Chicken Breast recipe to use in this casserole and for the Chicken Alfredo recipe. The brining of the chicken really made it tender and delicious! Thank you so much for sharing your delicious recipes!
Nancy
0Awesome and simple…like turning chicken wing dip into a meal with the simple addition of spaghetti squash! What could be easier?! ?
Sandra
0This is the first time I’ve liked spaghetti squash! Even my husband liked it.
Jenna
0Why did I wait so long to make this?! Soooo easy and soooo soooo delicious AND filling! I’ve been making your recipes for years now, but have never commented…many good ones, but this is most definitely my favorite so far!
I’m a pasta lover and didn’t even miss the pasta! I like the taste of squash, so I guess that helps!
Thank you!
BPlum
0This recipe is amazing !!! Didn’t change a thing .
kat
0Hi Maya, is there an alternative cheese that can be used vs. blue cheese for this recipe? Thanks.
Wholesome Yum D
0Hi Kat, You could use ranch in place of blue cheese.
Christine McNichols
0I have made this a couple of times. It is delicious as is. Didn’t do anything different. Everyone loved it.
Christine McNichols
0This was delicious. This will be made over and over again.
Sharon walker
0This was delicious & so ez … I’m not a fan of spaghetti squash, but this recipe changed my mind! Thank you!
Erin
0This recipe is a keeper. Tasty AND the whole family loves it.
Kristyn
0This has to be one of the most tastiest meals!! Love that its low carb, so I can push aside the guilty feelings when I have seconds!!
Erin
0This is such a delicious dinner! I love how healthy it is too.
Jennifer Kennedy
0No really a fan of this recipe. For my tastebuds, I think if I would have used ranch instead of blue cheese it would have tasted better to me. The blue cheese was just too strong for my taste. But, overall I think it’s a great recipe.
Christine McNichols
0I did use ranch because I do not like Blue Cheese. It was delicious with the Ranch.
Cathy
0Haven’t tried yet but it looks like it will tick all the boxes!!!
dodie
0Is it possible to use non-dairy where applicable as I am extremely sensitive to dairy.
Thank you for your response.
Dodie
Wholesome Yum M
0Hi Dodie, Yes! There are dairy-free cream cheeses and dairy-free shredded cheese that could be used in this recipe. The blue cheese crumbles contain dairy and I’m not sure if there is a dairy-free alternative for those. They do provide a lot of flavor, so if you can tolerate them I recommend using them in the recipe! Enjoy!
Sharon
0oh my goodness, this is delicious. I was afraid of the hot sauce (since I don’t like “hot” food) but it’s a perfect combination and taste. This is definitely a keeper!!
Wholesome Yum A
0Easy and yum!
I only did on thing different. I used half regular cream cheese, half jalapeno cream cheese and also added some diced pickled jalapenos (because we’re crazy). Yes it was spicy but awesome flavor.
I cooked the spaghetti squash and chicken in the oven. So easy. I do wish there were less pop ups and ads on here because it made it difficult to find the recipe and tips each time I reopened it but it is what it is. Next time I’ll screenshot
Thanks!
Sarah
0This looks so great! Could you swap the spaghetti squash for zucchini noodles or would that change the flavor too much?
Wholesome Yum M
0Hi Sarah, Yes, you can use zucchini noodles! Please follow the tutorial here for The Best Zucchini Noodles. This method will give you the best texture and flavor for your dish. Enjoy!
Sarah
0Awesome! Thank you! Would you cook the zucchini noodles in the oven before adding to the casserole or no?
Wholesome Yum M
0Hi Sarah, Yes, that way you will work out some of the water from the zucchini noodles before adding them to the casserole.
Christy
0This dish is amazing!!!! I made it with ranch instead of blue cheese dressing and everyone who ate it LOVED it. It has so much flavor and is even delicious cold.
Jennifer
0This was so delicious – we loved it! When I was mixing the ingredients, I worried that it might be too spicy because the smell is obviously strong – but that was not the case! All the flavors mixed together and it was a nice balance of great flavors! The spaghetti squash add such an interesting texture – makes it much more substantial. This will become a regular in our house!
Lynda Luna
0Since I don’t like blue cheese dressing, can I substitute another dressing like ranch dressing?
Wholesome Yum M
0Hi Lynda, Yes, that should work just fine. Enjoy!
Katharine
0The link to “buffalo sauce” takes you to Frank’s RedHot Sauce in Amazon. I’m assuming this is not correct??
Wholesome Yum M
0Hi Katharine, This is correct. Hope you enjoy!
Katie
0Made this for the family and it was a hit!
Kushigalu
0Love this casserole recipe. I will try this over weekend and let you know. Yum
Sally
0I believe my family would love this! Great for curbing my carb cravings!
Jayne
0I love buffalo anything! Put it in a healthy recipe and you made my life complete.
Pamela Davis
0It was good. My son loved it, even though I read the instructions incorrectly and added the cheese to the chicken mixture. It was good and easy. I love EASY!