Buffalo Chicken Spaghetti Squash Bake {Gluten Free}


I am excited about this recipe. I love buffalo chicken everything. Ok, I know buffalo chicken everything has been an obsession in the cooking world for a while now. I am still always looking for new ways to use buffalo sauce and blue cheese in a recipe. My Buffalo Chicken Spaghetti Squash Bake is a lighter, healthier way to enjoy the flavors of wings.

The ingredients are easy, but there is a tiny bit of prep work involved. The chicken needs to be cooked and shredded and the spaghetti squash needs to be roasted before you can assemble the dish. Other than that it can be thrown together very quickly.

Here are my favorite buffalo sauces for this recipe!

If you like buffalo chicken I think you will really enjoy this dish. It has the kick of buffalo wings, and a hint of the classic sides…blue cheese, carrots, and celery.

Start by sauteing carrots, celery, onion, and garlic in a little bit of olive oil until soft.

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Stir in the cooked, shredded chicken to heat through.

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Pour in buttermilk and buffalo wing sauce. Add half of the mozarella cheese. Stir to combine and turn off the heat.

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In a large bowl, combineย the chicken mixture with the roasted spaghetti squash. Spread the entire mixture evenly into a 9×13 pan.

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Top with mozarella and blue cheese. Cover with foil.

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Bake for 25 minutes. Remove foil. Bake for an additional 15-20 minutes until bubbly and starting to brown.

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Buffalo Chicken Spaghetti Squash Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 Servings
Ingredients
  • ½ cup finely diced carrot
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • 2 cloves minced garlic
  • 3 chicken breasts, cooked and shredded (2-3 cups cooked chicken)
  • 1 cup low-fat buttermilk
  • 1 cup buffalo wing sauce
  • 1 cup shredded low-fat mozarella (half for filling, half for topping)
  • ½ cup blue cheese crumbles
  • 5-6 cups roasted spaghetti squash (1 large or 2 small - this does not have to be exact)
Directions
  1. Before preparing to assemble the dish, roast the spaghetti squash and remove from the skin into a large bowl. (Cut in half, remove seeds, roast cut side down for 45 minutes at 350 degrees)
  2. Cook 3 chicken breasts and shred or chop into very fine pieces. I cooked mine in the slow cooker.
  3. Preheat the oven to 425 degrees.
  4. Finely dice carrot, celery, and onion.
  5. Mince garlic.
  6. Heat a little bit of olive oil in a pan and saute the carrots, onion, celery, and garlic for about 5 minutes, until they become soft.
  7. Stir in the cooked chicken to begin heating through.
  8. Add buttermilk and buffalo sauce to the chicken and veggie mixture.
  9. Stir to combine. Turn off the heat.
  10. Stir in ½ cup of the mozarella cheese.10. Add the mixture to the spaghetti squash and mix well.
  11. Pour the entire mixture into a 9x13 baking dish.
  12. Top with remaining mozarella and blue cheese.
  13. Bake, covered with foil.
  14. Remove the foil after 25 minutes.
  15. Continue baking for 15-20 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.
  16. Let stand before serving.
Notes
To speed up the cooking time of this recipe I like to roast the squash and cook the chicken the day before.
Nutrition Information
Calories: 176 Fat: 7.2 Saturated fat: 3.9 Carbohydrates: 10.2 Sugar: 4.6 Fiber: 1.6 Protein: 17.5

Enjoy!

Jess

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38 thoughts on “Buffalo Chicken Spaghetti Squash Bake {Gluten Free}

  1. caleeksu says:

    If only there was a way to do this without dairy – mozzarella substitutes by Daiya aren’t bad, but there is no replacing delicious blue cheese. Man I miss cheese.

    • jessicaschlangen says:

      I haven’t tried to freeze it but plan to before my baby arrives. I think it will work great! The only issue I can think of is the spaghetti squash getting a bit watery when it thaws so maybe leave the cheese off the top so you can bake as long as needed to thicken it up once thawed.

  2. Anonymous says:

    You are so cruel……this looks amazing .plus I can feel the calories clinging to my hips. It’s going into my after weight loss recipe book…..thanks. Australia is cold at the moment so this would be good comfort food…..oh well another bowl of chicken soup…..thanks for the recipe

    • jessicaschlangen says:

      Check out the nutrition info at the bottom of the recipe! It’s actually pretty healthy. Good luck with your weight loss.

  3. Hilary says:

    This is so good! I made it last weekend, my husband and I loved it so much, we’re having it again tonight!
    I am just curious, how big is one serving size in the nutritional info that you posted? Do you use a website to figure nutritional info?
    Thanks! Hilary

    • jessicaschlangen says:

      Glad you liked it! I used MyFitness Pal to calculate the nutrition. Servings should be listed on the recipe. It is 1/8 of the recipe when made in a 9×13 pan. So if you cut into 8 even pieces that will match the info listed. Of course it can vary based on your brands of ingredients, etc. Thanks for commenting and trying my recipe!

  4. Janet says:

    Questioning your nutritional info….carb count is less than the fiber. I ran it through My Fitness Pal and came up with 8 net carbs.

    • jessicaschlangen says:

      Janet I also used MyFitness Pal based on ingredients and brands I used. Spaghetti squash does have around 7 grams of carbs per serving. Nutrition calculations can vary.

  5. Sharon says:

    I tried this recipe but omitted the blue cheese. My husband and I loved it. Brought the left overs to work for some coworkers, they loved it also. Making it again!!! Thanks for sharing

  6. Danielle says:

    I love spaghetti squash but am not a big fan of hot sauce. I needed a new way to use the squash so thought I’d try this, since hubby loves hot sauce. Well I think I might have loved it more than my husband! I skipped the blue cheese and used extra mozzarella, and instead of stirring in I layered the squash and mozzarella. It made such a nice gooey cheese layer in the middle. We used Frank’s and I think I have to change my tune on my dislike of it, because this casserole was amazing! Thanks for creating it and sharing!

  7. Kelly says:

    This is surprisingly low in both calories and carbs. I would cut back on wing sauce next time. Used Frank’s Red. Wing Sauce but pretty dann spicy.

    • jessicaschlangen says:

      Sorry it was too spicy! I will have to add a note to the recipe about this. Thanks for letting me know! ๐Ÿ™‚

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