This Keto Buffalo Chicken Spaghetti Squash Casserole is the perfect quick weeknight dinner. Low in carbs, but full on flavor
Ingredients
3 cup
Spaghetti squash
(shredded ((one medium spaghetti squash)))
454 gm
chicken
(shredded; ((1 lb chicken)))
1/2 tbsp
Extra virgin olive oil
1 large
Egg
1/2 tsp
Onion powder
1/4 tsp
Black pepper
1/2 tsp
Garlic powder
1/3 cup
Hot sauce
(you can omit if you don't like spicy)
1/2 cup
Cream cheese
(vegan if avoiding dairy)
Instructions
Preheat oven to 400 degrees
Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
In a bowl, mix together olive oil, egg, spices+ Frank's Red Hot. Whisk until combined.
Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
Pour mixture in a greased 8x8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.
