Last week I shared some of the unique and challenging aspects of a commercial airline pilot’s work trip schedule, and how we often meal prep and pack homemade balanced meals to keep my husband from eating out for four days straight. If you’re interested in a little more of the standard (or not-so-standard) lifestyle of this career, definitely check out this post first!

For Zeb’s most recent four-day trip, he requested something low-carb for this week’s meal prep…..maybe our upcoming tropical summer vacation has something to do with that, haha. He would be doing multiple flights a day with nightly hotel stays in Tri-Cities, Washington, Meford, Oregon, and Eugene, Oregon. Not the most glamorous trip route this time.

I took to Pinterest for some low-carb inspiration, found a recipe, and tweaked it a little to make it my own. This trip, I made and packed Zeb a Buffalo Chicken Spaghetti Squash Bake & I kept a container for myself because it was so yummy! I LOVE the flavor of buffalo sauce.

You start by baking a spaghetti squash (which Brynnley kept calling a banana and a ball) and chicken breast. I like to microwave my squash for about 7-8 minutes first to help it cook a little faster, since it does take close to an hour!

In the meantime, you can prep the rest of your ingredients. Thinly sliced celery, diced tomatoes, shredded cheese, crumbled blue cheese, ranch dressing, buffalo wing sauce, and parsley for topping.

Once the chicken is cooked and cooled, dice it up and add it to your mixture. Then use two forks to pull apart the spaghetti squash strands and add them to your large bowl.

Place the buffalo chicken spaghetti squash mixture into a greased casserole dish and bake at 400 degrees for another 20 minutes. You can add more cheese on top if you wish!

Zeb did say that I broke my own rule with this one because it wasn’t as good cold. Luckily he ended each day of this trip pretty early and was able to eat his meal in his hotel room with a microwave.

Buffalo Chicken Spaghetti Squash Bake

A low carb casserole-style recipe with the tangy flare of buffalo wing sauce, yummy melted cheese plus lots of veggies from squash, tomato and celery!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 1 Spaghetti Squash
• 2 lb. Chicken Breast
• 1 cup Celery , thinly sliced
• 1 cup Tomato , diced
• 1 cup Shredded cheddar cheese
• 2/3 cup Crumbled Blue Cheese
• 1 cup Ranch Dressing
• 1 cup Buffalo Wing Sauce (or more, dependent on your taste)
• Parsley for garnish
• Salt, Pepper and Garlic Powder to taste

Instructions

 

• Preheat your oven to 400 degrees and line a baking sheet with aluminum foil, greased. Also grease a 9×9 baking dish and set aside for later.
• Cut the spaghetti squash in half and place both halves face-down on the foil. Place chicken breast next to them.
• Bake until chicken is heated to 165 degrees internal temperature and remove from sheet. Place squash back into oven until it is very soft and tender.
• While squash and chicken are baking, combine the rest of your ingredients in a LARGE mixing bowl: thinly sliced celery, diced tomato, shredded cheese, crumbled blue cheese, ranch dressing, buffalo sauce, salt, pepper and garlic powder.
• Once the cooked chicken has cooled, cut it into bite-sized cubes and add it to the buffalo mixture.
• Once cooked spaghetti squash has cooled, remove the squash strands with two forks and add to the buffalo mixture. Blend well.
• Add the mixture to the greased baking dish and bake for another 20 minutes. Feel free to add cheese on top and continue baking until it browns. I liked to top mine with extra buffalo sauce.
• Garnish with parsley and add a little ranch dressing drizzle, if you so desire!

Keyword Buffalo Chicken, Low Carb Casserole

And there you have this week’s installment of what I meal prepped for my pilot husband! We are going to enjoy our Memorial Day weekend with our first trip to the pool of the year, and I can’t wait! Last summer, we went to the pool quite often and Brynnley seemed to enjoy it but she was only 5-7 months old. Now she’s nearly a year and a half and can run around the splash pad on her own. She LOVES water and insists on sticking herself in front of the hose whenever I’m out watering my garden.

She and I have been taking 2-3 walks A DAY because the weather is sooo perfect and I know hotter days are coming so we are taking advantage while we can.

I have a fun blog post idea planned for later next week so check back soon! Happy Memorial Day Weekend!