Buffalo Chicken Spaghetti Squash Casserole

If you’re looking for a guilt-free way to enjoy the yummy taste of buffalo chicken, this spaghetti squash casserole will hit the spot!
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This casserole comes together quickly. It’s such a family favorite that even my picky 14yo requests this in her lunchbox thermos for school!

It’s a great use for leftover roast chicken. My favorite grocery store also sells pulled roast chicken in the deli section in 1-pound containers, and that’s more than plenty for this recipe.

One last note: this is a very light recipe. If you want a creamier sauce, you can soften and add 4 ounces of cream cheese to the coconut milk-and-hot sauce mixture, blending it thoroughly with an immersion blender or mixer. My kiddo can’t do much dairy without repercussions, and everyone agreed they preferred this lighter version to the cream cheese version, so we stopped adding it in, but if that’s your thing, give it a try!

Otherwise, it’s dairy-free, Paleo and Whole30 compliant if you leave off the blue cheese crumbles!

Ingredients Needed:

• 2-1/2 cups chopped cooked chicken
• 1 small spaghetti squash (roughly 2-3 pounds)
• 3/4 cup coconut milk
• 1/2 cup Frank’s Original Red Hot Sauce + more to taste
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: 1/4 Cup ranch dressing (Primal Kitchen brand for Paleo & Keto, omit or make homemade for Whole-30 compliant. 40 Aprons has a yummy one here)
• Optional: 1/4 Cup blue cheese crumble, plus more to pass. (Omit for Paleo/Whole 30.)
• Optional: if you want a creamier casserole and you can do dairy: 4 oz of softened cream cheese.

How To Make Buffalo Chicken Spaghetti Squash Casserole.

Start by preheating your oven to 400º. Lightly spray a baking dish with non-stick spray.

Prepare the butternut squash by rinsing the squash, then cutting it in half lengthwise. Scoop out the seeds and discard them. Season the squash with fresh ground pepper and salt.

Place the cut squash side down in a glass casserole dish big enough to hold both halves. Add 1″ of water to the dish.

Place dish on the center rack of your oven and bake for 30-45 minutes. The squash is ready when you can pierce the skin easily with a fork.

TIP: Do you have an Instant Pot? If so, you can prepare spaghetti squash in 15 minutes in the Instant Pot.
Click here for my recipe!

Meanwhile, in a large bowl, combine Red Hot Sauce, coconut milk, and garlic powder. You can adjust the Red Hot Sauce to taste – if you like it hot, feel free to add a bit more!

TIP: The amount of spaghetti squash you will end up with can vary on the size of the squash – you may wish to add a bit more coconut milk and hot sauce if it looks like the sauce is a little skimpy. You just want enough to coat everything but not be soupy.

Add in 2-1/2 cups of cooked, chopped chicken and stir well to combine.

When squash is cooked, remove it from the pan and let it cool just enough to handle. Using a fork, scrape squash away from skin and lengthwise into strands.

*TIP: If you’ve overcooked the squash in your Instant Pot, it may retain moisture. If the squash looks wet, place it in a collander to drain for 5 minutes, then continue with the recipe.*

Add spaghetti squash strands to bowl with the chicken mixture and stir gently until well combined.

Pour mixture into a lightly sprayed 2-quart baking dish (or if you’re feeling fancy, you can put it back into squash halves!) Place casserole in middle rack of oven and bake for 30 minutes until sauce is bubbly and heated through.

If desired, drizzle ranch dressing over casserole and top with blue cheese crumbles to serve!

We like to serve our casserole with a side of celery sticks and a crisp green salad!

Looking for other easy comfort food recipes?

You might like my TACO SOUP! It’s easy, plentiful – AND freezable, and you can make it just as easily on the stovetop or, even better, in a slow cooker, too!

Instant Pot Taco Soup