Spaghetti Squash Casserole Recipe (It’s Easy!)

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looking for a filler and healthy dinner? Baked Spaghetti Squash Casserole Recipe Rescue!this Buffalo Chicken Spaghetti Squash Casserole A chicken dinner winner for a few reasons: It’s delicious, satisfying, and packed with nutrients. Perhaps most importantly, it’s buffalo chicken!

if you like the taste Instant Pot Buffalo Chicken Dip or home-cooked dishes such as Cheesy Yellow Pumpkin Casseroleyou will like this too. Don’t worry, you can make it as spicy or as mild as you like!

Ingredients and Substitutes

This section explains how to choose the best ingredients for spaghetti squash casserole, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• Spaghetti Squash – Find a medium-sized spaghetti squash for this recipe, about 4-6 pounds.
• blue cheese sauce – You can get store bought versions or crafting Homemade Blue Cheese Sauce extra flavor.If you don’t like blue cheese, you can easily switch it out ranch dressing Too.
• Buffalo Sauce – Any brand and spice level will do.i used this for my buffalo chicken casserole.
• cream cheese – I use the full fat variety, but any will work – including non-dairy.
• chicken shreds – I prefer to use mine Instant Pot Shredded Chicken for the best texture, but you can also cook and cube Air Fryer Chicken Breasts or Grilled Chicken Breast for this recipe. Alternatively, you can use ground turkey or ground beef. Just heat the meat on the stove top over medium-high heat and season with olive oil, sea salt, and black pepper before using it in this dish.
• cheddar cheese – Use pre-chopped varieties, or chop your own. You can also substitute half of the cheese for mozzarella.
• green onions – Optional for lively decoration.

How to Make Spaghetti Squash Casserole

This section describes how to make a casserole with spaghetti squash, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. Roasted pumpkin. Pierce with a knife and bake until completely soft. (Get full instructions Baked spaghetti squash here.) Remove from oven and set aside.
2. Make the sauce. In a large bowl, whisk together blue cheese sauce, buffalo sauce, and cream cheese. Stir in shredded chicken.

Tip: Want more spice?

If you want more flavor in your Chicken Spaghetti Squash Casserole, add two more tablespoons of buffalo sauce to the mixture.

3. Prepare the pumpkin. Cut the spaghetti squash in half and spoon out the seeds. Use a fork to release strands.
4. gather. Stir spaghetti squash into chicken mixture, then transfer to baking sheet.

5. bake. Sprinkle cheese over Roasted Buffalo Chicken Spaghetti Squash. Bake spaghetti squash casserole until cheese is melted.
6. Finish. Drizzle with extra blue cheese and sprinkle with scallions. Drizzle extra buffalo sauce on top if desired.

Optional add-ons

• tomato – Slice or chop tomatoes, removing any areas with seeds. Lay flat between layers of chicken and squash mixture, or (if chopped) mix with toppings before baking.
• garlic – Use fresh minced or canned minced garlic and toss it with the chicken mixture before mixing it with the shredded squash. You can also fry it first if you like.
• Bell Pepper – 1 whole bell pepper (any color) chopped, sauteed in a little oil, then added to the chicken mixture, then mixed with the squash.
• avocado – Dice or slice and add to top of casserole after baking.

Storage Instructions

• Shop: Cover the spaghetti squash casserole in the refrigerator for 4-5 days.
• Meal preparation: Prepare in one of two ways. You can make the squash and shred it, make the blue cheese sauce, and prepare the shredded chicken—store it separately, then assemble and bake just before serving. Alternatively, you can put everything in a casserole, top with foil, and refrigerate until ready to bake.
• Reheat: Heat in a 350°F oven, or gently heat in the microwave until hot and bubbly.
• freeze: You can freeze this spaghetti squash casserole recipe! Let cool completely, wrap in foil and freeze for 2-3 months. Bake from freezer for 30-40 minutes, or thaw in refrigerator and bake for 15-20 minutes until warm.

More Spaghetti Squash Casserole Recipes

• Lasagna style – as Spaghetti Squash Lasagna Boats!Instead of chicken, use a teaspoon of browned ground beef in the pan Italian seasoningthen mix with 1/2 cup of your favorite pasta sauce or Marinara. In a separate bowl, combine 2/3 cup ricotta, 1/3 cup Parmesan, 1 tablespoon olive oil and salt to taste. Add shredded spaghetti squash to dishes, then cheese, then bolognese, then top with 2/3 cup shredded mozzarella cheese and bake.
• three cheeses – Swap the cream cheese for a 15-ounce ricotta container, 1/2 cup provolone or mozzarella, and 1/4 cup shredded Parmesan. Swap the blue cheese sauce and buffalo sauce with tomato or marinara sauce.
• Classic Pasta – Prepare the meat and tomato sauce in the lasagne squash above, but mix with the shredded squash, not layer. Sprinkle 2/3 cup mozzarella cheese on top before baking.
• Alfredo Chicken – Omit the cream cheese and use mozzarella instead of cheddar.Substitute a batch for the blue cheese sauce and buffalo sauce Alfredo Sauce. Mix and bake as usual.

Spaghetti Squash Casserole Recipe (It’s Easy!)

This Chicken Spaghetti Squash Casserole recipe calls for just 6 simple ingredients. Make a healthy, comforting meal tonight!

Prepare: 15 minute

chef: 40 minute

All: 55 minute

Serving Size: 6 (Adjust the scale recipe)

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).

2. Use a knife to poke a few holes in the spaghetti squash.put in a bakeware and bake 30-40 minutes, until a knife is inserted with very little resistance. Remove from oven (leave open) and set aside.

3. Meanwhile, in a large bowl, whisk together blue cheese sauce, buffalo sauce, and cream cheese. Stir in the shredded chicken.

4. Cut the spaghetti squash in half and spoon out the seeds. Using a fork, place the strands in a bowl with the chicken mixture. Stir together.

5. Transfer the casserole mixture to Large Casserole (12×8″ oval plate, 2.4 qt). Top with grated cheese.put in the oven 10 minutesuntil the cheese is melted.

6. Drizzle the top with extra blue cheese sauce and sprinkle with scallions if desired.

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recipe notes

Serving Size: 1 1/3 cups or 1/6 recipe

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 301

fat 20 grams

protein 19 grams

total carbohydrates 14 grams

net carbs 12 grams

fiber 2 grams

sugar 6 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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