Creamy Buffalo Chicken Spaghetti Squash Casserole delivers spicy buffalo flavor in a wholesome, gluten-free, paleo-friendly bake. It’s loaded with shredded chicken, roasted spaghetti squash, cauliflower florets, and shredded carrots, all tossed in a rich, creamy buffalo sauce and finished with crumbled goat cheese for a tangy touch.
This recipe was inspired by a previous creamy spaghetti squash casserole but swaps in hot sauce for a bold buffalo twist. Hot sauce and chicken are a classic pairing, and they work beautifully with spaghetti squash and roasted vegetables in this hearty casserole.
Preparation is straightforward. Roast the spaghetti squash until tender, poach and shred the chicken, and briefly cook cauliflower florets. Sauté garlic and red onion, then combine canned coconut cream, chicken stock, Frank’s hot sauce, and coconut flour to make a creamy buffalo sauce that thickens as it simmers.
In a large bowl mix the shredded chicken, scraped spaghetti squash, shredded carrots, and cooked cauliflower. Pour the warm buffalo cream sauce over the mixture and stir to coat everything evenly. Transfer to a 13 x 9-inch baking pan, top with crumbled goat cheese (optional for strict paleo), then bake briefly to meld flavors and brown the top under the broiler for a minute or two.
The finished casserole is creamy, spicy, and satisfying — a perfect weeknight meal for anyone who loves buffalo flavors or is looking for a gluten-free, lower-carb casserole option.
Buffalo Chicken Spaghetti Squash Casserole
Ingredients
- 1 small-medium spaghetti squash (about 2 lbs)
- 1.5 pounds chicken breast
- 1 head cauliflower, cut into florets
- 1 1/2 cups shredded carrots
- 2 Tbsp minced garlic (about 4–6 cloves)
- 1/2 red onion, minced (about 1/2 cup)
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 cup canned coconut cream
- 1/2 cup chicken stock
- 1 Tbsp coconut flour
- 1 cup crumbled goat cheese (8 oz) — optional to keep strictly paleo
- 1/2 cup Frank’s hot sauce (or preferred hot sauce)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Cut the spaghetti squash in half, remove seeds and the soft core, brush the cut surfaces with olive oil, and place squash halves face down on the prepared sheet. Roast 30 minutes, then remove and let cool.
- While squash roasts, bring a pot of water to a boil and poach the chicken for about 30 minutes until cooked through. Remove and shred with two forks.
- In another pot, boil cauliflower florets for 9 minutes until tender. Drain and set aside.
- Heat 1 Tbsp olive oil in a skillet over medium. Sauté the minced garlic and red onion for about 4 minutes until fragrant and softened.
- Stir in 1 cup coconut cream, salt, pepper, and paprika. Bring to a gentle boil for 5 minutes. Add 1/2 cup hot sauce and 1/2 cup chicken stock and simmer another 10 minutes to reduce slightly.
- Whisk 1 Tbsp coconut flour into the sauce until it thickens, then remove from heat.
- In a very large bowl combine shredded chicken, shredded carrots, and cooked cauliflower. Use a fork to rake the roasted spaghetti squash into strands and add to the bowl.
- Pour the creamy buffalo sauce over the mixture and toss until everything is evenly coated.
- Transfer to a 13×9-inch baking pan, sprinkle with crumbled goat cheese if using, and bake at 400°F for 15 minutes. Finish under the broiler 2–3 minutes to brown the top if desired.
- Serve hot and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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