Buffalo Chicken Spaghetti Squash Casserole (gluten free, dairy free, Whole30)

We really love this dish! It takes a fair amount of time, unless you use 2 instant pots, or have the SS and/or chicken pre-cooked, but the actual involved time is hardly anything. It also reheats well, so it’s a great thing to make in a big batch and have for lunch the next day as well.


1 spaghetti squash

1 onion, diced

1 cup diced carrots

2 Tbsp olive oil

2-3 chicken breasts, thawed 

1 cup Frank’s buffalo hot sauce

1/2 cup ranch (Recipe for Whole30/gluten free/dairy free ranch here)

1 Tbsp garlic powder

Salt and pepper to taste

5 eggs


1. Place whole spaghetti squash in instant pot with 1 cup water, and cook on manual for 20 minutes.

2. Quick release pressure when finished, remove spaghetti squash and let cool.

3. Place thawed chicken in instant pot with 1 cup water or broth, and cook on manual for 15 minutes, then let naturally release. Shred in mixer (have you ever done this?? It’s amazing! I just dump the cooked breasts in my mixer and turn on low, and I have perfectly shredded chicken in less than 2 minutes!).

4. Preheat oven to 400 degrees.

5. Sauté onions and carrots in olive oil.

6. Use a fork to shred the cooled spaghetti squash into a bowl after removing seeds. 

7. Add chicken, hot sauce, ranch, seasonings, and eggs. Mix well. 

8. Place in baking dish, and bake for 30-35 minutes. 

Serve with extra ranch if desired! 

=D Enjoy!

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