Cooked - Buffalo Chicken Spaghetti Squash Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buffalo Chicken Spaghetti Squash Casserole

6.0

1 medium spaghetti squash (cooked, about 3 cups)

2.5 cups shredded chicken breast (cooked with a sprinkle of paprika, cumin, salt, pepper and a drizzle of olive oil)

1 small head cauliflower (chopped into florets (about 4 cups))

1 tbsp olive oil

⅔ cup breadcrumbs (divided)

1 egg (whisked)

¼ tsp black pepper

¾ tsp onion powder

¾ tsp garlic powder

⅓ cup Franks Buffalo hot sauce (See notes )

1 cup cheddar cheese (divided)

Plain greek yogurt (for topping)

2 green onions (chopped for topping)

Bake spaghetti squash however you normally would (I recommend using my air fryer 20-minute spaghetti squash technique). 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 (9x13") 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!

Course🍽️Main Course

Diets🥑Keto🥦Low-carb...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 81 weeks ago

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