This Buffalo Chicken Spaghetti Squash Bake combines tender spaghetti squash with juicy chicken, fresh kale, and a bold buffalo ranch flavor. Topped with melty mozzarella, this dish is perfect for a cozy, gluten-free meal that’s packed with nutrients and a hint of spice. Ideal for a family dinner or a game-day gathering, this casserole-style bake is a flavorful, comforting twist on traditional buffalo chicken.
Ingredients:
- 1 medium spaghetti squash (2–2½ lbs.)
- 1 tbsp ghee or butter
- 2–3 cups chopped kale, stems removed
- 1 red bell pepper, diced (or ½ green bell pepper + ½ red bell pepper)
- 1/2 small onion, diced
- 3/4 lb cooked chicken breast, shredded or cubed (about 2 cups)
- 1/2 cup ranch dressing (plus additional for topping if desired)
- 1/4 cup buffalo sauce (plus additional for topping if desired)
- 2 large eggs
- 4–6 oz shredded mozzarella cheese
- Salt and pepper, to taste
Instructions:
- Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Place the halves cut-side down on a baking sheet, and roast for 30–35 minutes or until the squash is tender and can be easily scraped with a fork. Once cooled, use a fork to scrape out the squash strands and place them in a large bowl.
- Sauté the Vegetables: While the squash is baking, melt the ghee or butter in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until they begin to soften, about 3–4 minutes. Add the kale and cook until it’s wilted, another 2–3 minutes.
- Combine Ingredients: Add the shredded chicken, ranch dressing, buffalo sauce, and cooked vegetables to the bowl with the spaghetti squash strands. In a separate small bowl, whisk the eggs, then pour them into the mixture, stirring until everything is well combined.
- Transfer to Baking Dish and Top with Cheese: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake the Casserole: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2–3 minutes if desired.
- Serve and Garnish: Let the casserole cool slightly before serving. Drizzle with extra ranch dressing and buffalo sauce if desired, and enjoy warm!
Conclusion:
This Buffalo Chicken Spaghetti Squash Bake is a deliciously spicy, cheesy casserole that’s both comforting and healthy. With hearty kale, creamy ranch, and the kick of buffalo sauce, it’s a low-carb, gluten-free meal that delivers big on flavor. Perfect for satisfying cravings or feeding a crowd, this dish is bound to be a family favorite!
Buffalo Chicken Spaghetti Squash Bake with Kale and Mozzarella
A cheesy, buffalo-flavored spaghetti squash bakewith chicken, kale, and ranch dressing for a hearty, gluten-free meal.
Ingredients
- 1 medium spaghetti squash 2–2½ lbs.
- 1 tbsp ghee or butter
- 2 –3 cups chopped kale stems removed
- 1 red bell pepper diced (or ½ green bell pepper + ½ red bell pepper)
- 1/2 small onion diced
- 3/4 lb cooked chicken breast shredded or cubed (about 2 cups)
- 1/2 cup ranch dressing plus additional for topping if desired
- 1/4 cup buffalo sauce plus additional for topping if desired
- 2 large eggs
- 4 –6 oz shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Place the halves cut-side down on a baking sheet, and roast for 30–35 minutes or until the squash is tender and can be easily scraped with a fork. Once cooled, use a fork to scrape out the squash strands and place them in a large bowl.
- Sauté the Vegetables: While the squash is baking, melt the ghee or butter in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until they begin to soften, about 3–4 minutes. Add the kale and cook until it’s wilted, another 2–3 minutes.
- Combine Ingredients: Add the shredded chicken, ranch dressing, buffalo sauce, and cooked vegetables to the bowl with the spaghetti squash strands. In a separate small bowl, whisk the eggs, then pour them into the mixture, stirring until everything is well combined.
- Transfer to Baking Dish and Top with Cheese: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake the Casserole: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2–3 minutes if desired.
- Serve and Garnish: Let the casserole cool slightly before serving. Drizzle with extra ranch dressing and buffalo sauce if desired, and enjoy warm!