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Buffalo Chicken Spaghetti Squash

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Buffalo Chicken Spaghetti Squash is a flavorful, lighter twist on classic buffalo chicken dishes. Tender roasted spaghetti squash strands are tossed with shredded chicken and spicy buffalo sauce, then topped with melted cheese for a satisfying low-carb meal packed with bold flavor.

Ingredients

  • 1 medium spaghetti squash (about 3 pounds)
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 4 ounces cream cheese, softened
  • 1/4 cup plain Greek yogurt or ranch dressing
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons chopped green onions
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the cut sides with olive oil and season lightly with salt and pepper.
  3. Place cut-side down on a baking sheet and roast for 35–45 minutes, until the flesh is tender and easily pierced with a fork.
  4. While the squash is roasting, combine shredded chicken, buffalo sauce, cream cheese, Greek yogurt or ranch dressing, garlic powder, onion powder, salt, and black pepper in a bowl. Mix until well combined.
  5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
  6. Stir the buffalo chicken mixture into the squash strands until evenly coated.
  7. Transfer the mixture back into the squash shells or into a baking dish.
  8. Sprinkle with shredded mozzarella and crumbled blue cheese.
  9. Return to the oven and bake for 10–15 minutes, until the cheese is melted and bubbly.
  10. Garnish with chopped green onions and serve warm.

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Swap blue cheese for extra mozzarella or cheddar for a milder flavor.
  • Add diced celery for extra crunch.
  • For more heat, add additional hot sauce or red pepper flakes.
  • To prevent watery squash, avoid overbaking and drain excess moisture before mixing.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/buffalo-chicken-spaghetti-squash/