Buffalo Chicken Spaghetti Squash Casserole
Spaghetti Squash Buffalo Chicken Casserole made low carb and full of tasty buffalo hot sauce, bacon, blue cheese and jalapenos.
Servings: 8 people
Calories: 122kcal
Cost: $10
Ingredients
- ½ tablespoon olive oil
- 1 large egg
- ⅓ cup franks red hot buffalo sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 cups cooked spaghetti squash
- 2 cups shredded chicken breast
- ½ cup blue cheese
- ¼ cup bacon crumbles
- 1 tablespoon diced jalapenos
Instructions
- Prepare the spaghetti squash as per instructions and link above. Cook and shred the chicken.3 cups cooked spaghetti squash, 2 cups shredded chicken breast
- Preheat oven to 400°F
- In a large mixing bowl whisk together the olive oil, egg, hot sauce and spices.½ tablespoon olive oil, 1 large egg, ⅓ cup franks red hot buffalo sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- add the spaghetti squash and chicken and mix until combined.
- add the crumbled blue cheese, bacon crumble and diced jalapenos (all optional) and mx through.½ cup blue cheese, ¼ cup bacon crumbles, 1 tablespoon diced jalapenos
- transfer to a casserole dish and bake in the oven at 400°F for 25 minutes, then another 5 minutes under the broiler. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: squeeze out any moisture from the spaghetti squash before adding.
I did not have to grease the casserole dish prior to using it.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 10g | Fat: 7g | Fiber: 1g | Sugar: 2g