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Buffalo Chicken Casserole (Whole30 Paleo)

Buffalo Chicken Casserole (Whole30 Paleo) – this spaghetti squash casserole will have everyone going back for seconds.  Huge chicken wing flavor, packed with protein and veggies, and gluten/carb free!

Classic buffalo chicken wing flavor in a comforting casserole with absolutely zero carbs, gluten, or dairy!  It may not be the prettiest, and I know I say this a lot, but I’m calling this my new favorite recipe!  Whether you stick to a Whole30/Paleo diet or not, this Buffalo Chicken Spaghetti Squash Casserole is a must make.

Made with spaghetti squash, shredded chicken, veggies, eggs, and buffalo sauce, this recipe does involve a few steps in the prep stage.  I always prefer simple recipes that don’t require multiple steps to make, but this one is worth the extra bit of time.  I usually make this Buffalo Chicken Casserole on Meal Prep Sunday, when I’m already doing lots of prep, and eat it all week for lunch.  It’s also great for feeding a crowd or a family friendly dinner.

Skeptical about spaghetti squash?  I was too but am now a spaghetti squash lover!  It has such a mild flavor that pairs well with just about anything.  It’s delicious topped with a Homemade Bolognese sauce and perfect in casseroles.  It’s also super easy to prepare by roasting in the oven or steaming in the Instant Pot.

How do you cook a Spaghetti Squash?

My favorite method is in the oven.  Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Cut the squash in half and scoop out the seeds.  Place cut side down on the baking sheet and bake for 40 minutes.  Remove from oven, let cool slightly, and using a fork, scoop out the insides.

Spaghetti squash can also be cooked in the Instant Pot.  Simply cut in half, scoop out the seeds, and cook with some water in the bottom of the pot.  This method is a little quicker, but if you have a very large squash, it may not fit.

How to Make Buffalo Chicken Spaghetti Squash Casserole

Prep your Whole30 Mayo or use a compliant brand (like this Primal Kitchen version.)

Try using the Instant Pot to prep the shredded chicken and spaghetti squash or roast the squash in the oven.  Rotisserie chicken can also be used here.

While the chicken and spaghetti squash are cooking, chop and cook your veggies and whisk the eggs.

Throw it all together with the hot sauce and mayo and bake!

Buffalo Chicken Casserole Variations

Add other finely diced veggies to the carrot/celery/onion mixture.  Bell peppers and green onions are great additions.

Feel free to up the hot wing flavor by adding more buffalo sauce if you like extra heat.

Try substituting hash brown potatoes for the spaghetti squash!

For Meal prep, package individual servings in these glass containers for easy grab-and-go meals.

Topped with Homemade Whole30 Ranch Dressing, this casserole is sure to become a fast favorite and a staple on your Whole30 meal plan list!  Looking for more Whole30/Paleo friendly recipes?  Check out my Whole30 Survival Guide and recipe index!

 

Buffalo Chicken Casserole

Buffalo Chicken Casserole Whole30

 

Buffalo Chicken Casserole (Whole30 Paleo) - this comforting casserole will have everyone going back for seconds.  Huge flavor and only clean ingredients! | tastythin.com

Buffalo Chicken Casserole (Whole30 Paleo)

Buffalo Chicken Casserole (Whole30 Paleo) - this spaghetti squash casserole will have everyone going back for seconds. Huge chicken wing flavor, packed with protein and veggies, and gluten/carb free!
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 178kcal

Ingredients

  • 2 cups cooked shredded chicken breast
  • 1 large spaghetti squash, cooked see cooking instructions below
  • 1 teaspoon cooking oil of choice (olive, avocado, coconut)
  • 1/2 cup each diced carrots, celery, and onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup hot sauce (such as Franks)
  • 1/4 cup homemade mayonnaise or store bought compliant brand
  • 1 teaspoon fine sea salt
  • 4 eggs, beaten

Instructions

  • Preheat oven to 350 degrees.  Prepare a 13 X 9 baking dish with cooking spray. 
  • In a large skillet, heat cooking oil.  Add carrots, celery, and onion to the pan and cook, stirring often, until veggies are beginning to soften.  Add garlic and cook for an additional 1-2 minutes.
  • In a large bowl, combine chicken, spaghetti squash, cooked veggies, hot sauce, mayo, and salt.  Fold in beaten eggs and stir until well combined.
  • Bake for 40-45 minutes until the top of the casserole forms a nice crust and is beginning to brown.  Serve with Homemade Ranch Dressing or other compliant brand.
Calories: 178kcal | Carbohydrates: 10g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 950mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2745IU | Vitamin C: 3.7mg | Calcium: 51mg | Iron: 1mg

Notes

Spaghetti Squash Cooking Instructions:
Cut squash in half (use a sharp knife and be careful - spaghetti squash are very tough) and remove seeds. 
Oven: Place cut side down in a baking pan. Roast in the oven at 400 degrees for 35-40 minutes (should be very tender.)  Scoop out the flesh and separate strands with a fork.
Instant Pot: Add about 1 cup water to your Instant Pot.  Place trivet upside down and squash halves on the rack.  Set for 8 minutes using manual function.  When complete, quick release the pressure and remove squash.  Scoop out the flesh and separate strands with a fork.
Tip: I have had the best luck with the recipe when I squeeze the excess water from the squash.  Once strands are slightly cooled, place on a thin kitchen towel, gather up the ends, and wring until most of the water is removed.
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11 Comments

  • Reply
    Emily
    January 7, 2019 at 8:14 pm

    5 stars
    This is my first time trying this recipe (and baking a spaghetti squash!) – my goodness, this dish is AMAZING! Thank you for sharing, I absolutely love anything buffalo and decided to try this out while on my first Whole 30. Super tasty!

    • Reply
      Nikki
      January 7, 2019 at 8:57 pm

      Thanks so much, Emily! Glad you liked it!

  • Reply
    Emily
    January 14, 2019 at 6:56 pm

    5 stars
    I made this tonight and am thrilled with the flavor and texture. I was nervous I would not like spaghetti squash, but I’m this recipe it adds a nice texture and soaks up all the yummy buffalo flavor. I skipped the ranch and carrots and topped with scallions. Delicious! Thanks for the keeper whole30 recipe!

    • Reply
      Nikki
      January 15, 2019 at 10:17 am

      Thanks, Emily! This recipe converted me to spaghetti squash too – I love it now!

  • Reply
    Ciara
    January 16, 2019 at 1:28 pm

    5 stars
    Made this the other night and fell in love with it!! Do you think it would freeze well?

    • Reply
      Nikki
      January 16, 2019 at 1:38 pm

      Hey Ciara – thanks so much! I love it too. I haven’t tried it but yes, I think it would freeze well!

  • Reply
    Marianne
    April 16, 2019 at 7:17 pm

    I loved this recipe. I never anticipated that it would be so good as the ingredients did not seem to go together. Boy, was I wrong! It is delish comfort food and I have been eating it for lunch for two days. Next time I make it, I will double and freeze

  • Reply
    Chandra
    September 12, 2019 at 10:53 pm

    5 stars
    My favorite whole30 recipe so far! Hubby and kids approved also! I was worried without cheese, it wouldn’t taste like a casserole I’m used to, but man was I wrong. Will be making this again soon!

    • Reply
      Nikki
      September 14, 2019 at 11:27 am

      Yay, thank you so much!!

    • Reply
      Judi
      October 15, 2019 at 12:07 am

      5 stars
      I could have eaten the whole pan. My husband, who is extremely hard to please when it comes to food, especially ‘healthy’food…went back for 2nds! Absolutely. Scrumptious.

      • Reply
        Nikki
        October 15, 2019 at 12:53 pm

        Thanks, Judi! You made my day 🙂

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