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  • Writer's pictureJenn Clayton

Buffalo Chicken Spagetti Squash Casserole

Healthy version of buffalo chicken pasta!! LOW oint but HIGH protein! Yes!!

Packed with protein and a healthier pasta option! Cheesy goodness with the perfect kick!

Full recipe in video below


  • 5 cups cooked spaghetti squash (700g) 700g

  • 3 cups cooked chicken

  • 1 large egg

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 cup franks red hot sauce (120g)

  • 1/2 cup plain nonfat Greek yogurt or sour cream (120g)

  • 1/2 cup shredded light parmesan or mozzarella cheese (56g)

  • If you still need to cook your spaghetti squash, do that first.

  • Preheat oven to 400 degrees F. Spray a 9x13" baking dish with cooking spray.

  • Grab a large mixing bowl. Add the egg, olive oil, onion powder and garlic powder and whisk together. Add a few shakes of salt and pepper if your chicken isn't salty (no need to add if you're using rotisserie chicken). Then mix in the buffalo sauce and yogurt.

  • Fold in the spaghetti squash, shredded chicken and 1/4 cup of the cheese with a wooden spoon.

  • Transfer spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until it's hot and bubbly and the edges start to brown. Let cool for 10 minutes and enjoy!

6 Servings:

1 point per serving

197 calories

4g fat

9g carbs

27g protein

Recipe insiration from

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