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  • Writer's pictureSarah LaNore

Delicious & Healthy Buffalo Chicken Spaghetti Squash Casserole

Buffalo Chicken Spaghetti Squash Casserole


  • 1 T olive oil

  • 2 large carrots, diced

  • 1/2 onion, diced

  • 2 garlic cloves, minced

  • 1 lb ground chicken

  • 1 tsp garlic salt

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 cup Hot Sauce (I used Frank's Red Hot)

  • 1/4 cup Greek yogurt (mayonnaise or vegan mayo would work, too)

  • 1 large spaghetti squash

  • 3 large eggs, whisked


-Preheat oven to 400. Prepared spaghetti squash by cutting the top off and down the middle, scoop seeds out. Cook for 20 minutes. Set aside -Heat olive oil in Iarge pan and cook veggies (garlic, carrots, onion) 2-3 mins, until tender. Add chicken and cook until no longer pink. Add spices. Remove from heat.

-Add hot sauce and Greek yogurt and stir mixture. Add spaghetti squash and mix well.

-Spray baking dish with non stick spray. Add ground chicken mixture. Add eggs and stir up. -Bake for an hour at 400*. -Serve with avocado on top!!

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