BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
Low-carb, high-protein spaghetti squash dish bursting in buffalo flavor! Your taste buds and your tummy with be satisfied with this mouth-watering, voluminous dish. This is for sure one of those recipes you will keep going back to!
Provided by Lauren
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Prepare a 9x13" baking dish with
- If you still need to cook your chicken, do this first. I used the Basic Shredded Chicken recipe from my Savory cookbook. See notes below for how to cook your chicken quickly if you need to cook it quickly.
- If you still need to cook your spaghetti squash, you can do this now too. Check out How to Cook a Spaghetti Squash for the different ways to cook.
- Once chicken and spaghetti squash are both prepared, grab a large mixing bowl. Add the egg, olive oil, and seasonings and whisk to combine. Add Buffalo sauce and sour cream (or yogurt) and whisk again.
- Add spaghetti squash and shredded chicken to the bowl and fold in with a wooden spoon. Finally, add in 1/4 cup of the cheese (save the other 1/4 for topping) and stir again until all ingredients are incorporated.
- Pour spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until top starts to brown on the edges. You can broil for one to two minutes to get it a little crispy at the top too!
- Let cool and enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 7.8 grams carbohydrates, Fat 4.8 grams fat, Fiber 1.3 grams fiber, Protein 17.2 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1/8 of dish (197g), Sugar 3.4 grams sugar
BUFFALO CHICKEN CASSEROLE | HEALTHY DINNER RECIPE
Steps:
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
- For the spaghetti squash, cut it in half length-wise. Scoop out the seeds u0026 stringy flesh in the center. Spray with avocado oil, lightly season with sea salt, and pepper. Place the squash cut-side down onto the lined baking sheet. Bake for 40-50 minutes or until you can easily pierce the flesh with a fork. Once done, let it cool down a bit. Then, using a fork, scrape out the spaghetti-like strands. You'll need 4 C. worth.
- For the chicken, I used my pressure cooker but you can also bake them. For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper). Place the valve to the sealed position and pressure cook on high for 14 minutes. Once done, do a quick release. For baking: add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done. Once chicken is done, shred it with a fork.
- In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water. Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated. Remove from skillet u0026 set aside.
- In a mixing bowl, add the spaghetti squash strands, sauteed vegetables, and shredded chicken.
- In a separate mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper. Whisk until fully combined.
- Pour the buffalo sauce mixture over the chicken squash mixture. Mix until fully combined.
- Grease a 9×13 baking dish. Pour the mixture into the dish and spread it out as evenly as possible. Bake at 400 F. for about 30-35 minutes. Then, broil it for 5-10 minutes to give the top a golden color. Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional). Cut into 10 roughly equal squares. 2 squares = 1 serving
Nutrition Facts :
HEALTHY BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
This Healthy Buffalo Chicken Spaghetti Squash Casserole is the perfect quick weeknight dinner. Low in carbs, but full on flavor - it's gluten free and SO delicious!
Provided by The Clean Eating Couple
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
- While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
- In a bowl, mix together olive oil, egg, spices+ Frank's Red Hot. Whisk until combined.
- Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
- Pour mixture in a greased 8x8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.
Nutrition Facts : ServingSize 1.5 cups (approx), Calories 217 kcal, Carbohydrate 5 g, Protein 25 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 450 mg, Fiber 1 g, Sugar 2 g
BUFFALO CHICKEN SPAGHETTI SQUASH
This recipe is the most popular from my old blog, The Domestic Blonde!
Provided by Julia Kent
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 39m
Yield 2
Number Of Ingredients 7
Steps:
- Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
- Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
- Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.
Nutrition Facts : Calories 817.8 calories, Carbohydrate 34.2 g, Cholesterol 169.2 mg, Fat 60.9 g, Fiber 0.1 g, Protein 37.3 g, SaturatedFat 30 g, Sodium 1836.7 mg, Sugar 1.3 g
SPAGHETTI SQUASH CASSEROLE WITH CHICKEN
Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Provided by MCabrera75
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
- Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
- Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
- Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g
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