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Buffalo Chicken Casserole (Whole30 Paleo) - this comforting casserole will have everyone going back for seconds.  Huge flavor and only clean ingredients! | tastythin.com
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5 from 14 votes

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 178kcal


  • 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


  • 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.


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.


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