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This buffalo chicken spaghetti squash is not only gluten-free and low in carbs, but is loaded with flavor and couldn't be easier to make.
I'm all about buffalo sauce - from buffalo chicken pizza to buffalo falafel to buffalo chicken cheesesteak. It makes everything butter.
But have you ever had spaghetti squash? If you have, well I don't need to convince you how amazing it is. If you haven't then this buffalo chicken spaghetti squash just might do the trick.
What makes spaghetti squash so great, is it's a healthy alternative to pasta. I mean you are eating a fruit/vegetable instead of carbs.
Why This Recipe Works
- Flavorful - if you love buffalo sauce, you'll love this recipe.
- Easy - just roast the butternut squash, shred it and then mix in the rest of the ingredients and bake. It's pretty simple.
- Healthy alternative - if you love pasta, but don't want the carbs, this is a great guilt-free option.
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Recipe Notes
- Spaghetti squash - the main source of your dinner that is like nutty spaghetti, but lower in carbs
- Chicken - chicken thighs are a little fattier which adds more flavor to the dish.
- Hot sauce - use your favorite hot sauce, but I'm a fan of Texas Pete.
- Veggies - red pepper and broccoli adds crunch and nutrition.
- Cheese - both cheddar cheese to mix in and top and then some blue cheese for additional flavor.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- I like boneless, skinless chicken thighs, but you can also use chicken breasts or even rotisserie chicken if you are feeling a little lazy.
- You can replace some of the veggies or add additional like carrots, celery and onions.
- Greek yogurt is my go-to for added creaminess, but sour cream or plain yogurt are good substitutes.
- I'm a fan of cheddar cheese, but mozzarella can be used as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cut the spaghetti squash in half and scrape out the insides. Rub some olive oil and salt and pepper all over. Bake on a baking sheet at 400°F for 35 minutes or until fork tender.
While baking the squash, cook the chicken over medium-high heat in a skillet until done.
Mix together the chicken with the remaining ingredients in a large bowl until combined.
Loosely scrape the edges of the squash to loosen it up and make it like "spaghetti."
Spoon ½ of the chicken mixture into each spaghetti squash and mix together. Top with cheese and bake at 350°F for 15 minutes.
FAQs
When the squash has turned a golden yellow or a dark yellowish color, it is ready to eat.
The skin of the squash will be hard and thick so if you use your fingernail to poke the squash, if your nail doesn't penetrate the squash, you know it is ripe for this baked spaghetti squash recipe.
Spaghetti squash can definitely be hard to cut. In order to make it easier, just microwave it for 3 minutes. By doing this it is must easier to cut.
Yes. There are definitely times where I've felt lazy and just grabbed a rotisserie chicken. You'd just use about 2 cups worth to replace 1 lb of cooked chicken.
You can store any leftovers in the fridge for up to 3 days and just reheat in the microwave or in a pan on the stovetop.
You can use the leftovers as is or add to a salad or wrap.
Benefits of Spaghetti Squash
Spaghetti squash is a great winter vegetable that has a nutty flavor and is loaded with nutrients. Some of the benefits include:
- Rich in antioxidants - helps reduce stress and may lower risk of chronic conditions like heart disease.
- High in vitamins and minerals - it is low in calories but high several vitamins and minerals, including manganese, Vitamin C and fiber.
- Promotes digestive health - being high in fiber means it helps your digestive system.
- Supports weight loss - since spaghetti squash is low in calories but high in nutrition, it can help with weight loss.
Equipment
The equipment you use is important to how the buffalo chicken spaghetti squash turns out. What is needed is the following:
- Baking sheet - needed to bake the the spaghetti squash on.
- Large bowl - need a bowl to be able to mix together the ingredients.
- Chef's knife - you want a good knife as the spaghetti squash can be difficult to cut.
Pro Tips/Recipe Notes
- Place the squash in the microwave and microwave on high for 3 minutes so it is easier to cut in half.
- You can replace the Greek yogurt with sour cream if needed.
- You control the amount of heat by the type of hot sauce you use. I use Texas Pete.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
Similar Recipes
If you’ve tried this buffalo chicken spaghetti squash or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Buffalo Chicken Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 cups cooked shredded chicken (1 lb raw chicken)
- 3 tablespoon hot sauce
- 2 tbsp plain greek yogurt
- ¾ cup shredded cheddar cheese
- 1 tbsp melted unsalted butter
- ¼ cup red pepper, chopped
- 1 broccoli head, chopped
- ⅛ teaspoon salt
- ⅛ tsp pepper
- chopped scallions, blue cheese, ranch/blue cheese dressing for topping
Instructions
- Pre-heat oven to 400°F. Cover a rimmed baking sheet with aluminum foil. Cut spaghetti squash in half. Scrape out insides with a spoon. Rub a small amount of olive oil over the cut edge and sprinkle with salt and pepper. Place cut edge down on the baking sheet. Cook spaghetti squash for 35 min or until fork inserted comes out easily.
- Place broccoli head in microwave-safe bowl and pour 3 tablespoon water. Cover and microwave on high for 3-4 minutes or until broccoli is tender. Set aside.
- While the spaghetti squash is cooking, prepare the chicken. If you are using raw chicken, cook it and shred with forks. In a large bowl, mix shredded chicken, hot sauce, greek yogurt, ½ cup of the cheese, butter, red pepper, broccoli, salt and pepper together until combined. Set aside until spaghetti squash is finished.
- Loosely scrape edges of squash to loosen up the "spaghetti." Spoon ½ of the chicken mixture into each of the spaghetti squash halves. Lightly mix together with the spaghetti insides. Top with remaining shredded cheddar cheese. Bake covered at 350°F for 15 minutes. Remove and top with chopped scallions and some dressing if you desire.
Notes
- Place the spaghetti squash in the microwave and microwave on high for 3 minutes so it is easier to cut in half.
- You can replace the Greek yogurt with sour cream if needed.
- You control the amount of heat by the type of hot sauce you use. I use Texas Pete.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
Chris says
Never had spaghetti squash. Will have to try it!