Cheesy Buffalo Chicken Spaghetti Squash Recipe (2024)

Buffalo Chicken Spaghetti Squash – guaranteed to be your newest buffalo chicken obsession, these addicting little buffalo chicken spaghetti squash bowls are filled with juicy shredded chicken, melted cheese, onions, and buffalo sauce.

Ingredients in thisCheesy Buffalo Chicken Spaghetti Squash Recipe

• spaghetti squash
• olive oil
• chicken
• red onion
• green onion
• green bell pepper
• cheddar cheese
• jalapeño jack cheese
• Frank’s Red Hot Sauce
• butter
• Greek yogurt
• mozzarella cheese
• chives

Before you jump to the instructions and think,yeh, right. I’m outta here! Let me just say that the instructions look much worse than they actually are. That’s because whenever there’s a recipe where squash is involved, a lot of words will ultimately follow. So, I encourage you to read the post and the instructions because thisBuffalo Chicken Spaghetti Squash Recipe is a million times worth it.

Promise.

To help make this spaghetti squash recipe a little easier I’m going to break down the cooking steps.

1. Cook the spaghetti squash.
2. Cook the chicken breasts OR use leftover rotisserie chicken.
3. Mix together the healthier semi-homemade buffalo sauce.
4. Chop the vegetables and shred the cheese. Transfer to a large mixing bowl.
5. Assemble and bake.

How to cook spaghetti squash

step one. Cook the spaghetti squash.

Depending on your schedule, you can do this step ahead of time. Cooking time varies but usually ends up being around 45 minutes. Often I will cook the spaghetti squash and the chicken the night before and finish the remaining steps the following night.

There are many different ways to cook spaghetti squash. However, in order to make the spaghetti squash bowls shown in these images, you will have to cook your spaghetti squash this way.

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
2. Using a large, sturdy knife, cut the squash in half lengthwise.
3. Use a spoon to scoop out the seeds and stringy bits from the middle of the squash.
4. Drizzle each half with olive oil and season with salt and pepper, if desired.
5. Place each half cut-side-down and bake in the oven for approximately 45 minutes to one hour. Remove from the oven and use a fork to scrape out the stringy “spaghetti” flesh.

Learn all about how to cook spaghetti squash in this post and for morespaghetti squash recipescheck out,

• BBQ Chicken Spaghetti Squash Casserole with Kale
• Spaghetti Squash with Bacon, Spinach and Goat Cheese
• Chicken and Broccoli Stuffed Spaghetti Squash

step two. Cook the chicken.

As soon as the spaghetti squash is in the oven baking, bring a large pot of water to a boil and add the chicken breasts. Allow the water to return to a boil, cover, and remove from the heat. I have found that this is the easiest way to cook chicken that will be shredded after it is cooked. You can walk away and 30 minutes later you’ll have perfectly cooked juicy chicken.

Alternatively, thesecheesy buffalo chicken spaghetti squash bowls would also be amazing with pre-cooked or leftover rotisserie chicken. Costco, anyone? Canned chicken would also be great if you forgot to add chicken to the list, it’s 7 pm, and hungry people are depending on you to get them fed.

Whatever works, my friends.

How to make Buffalo Chicken Spaghetti Squash vegetarian

Although chicken is not a mandatory, must-have, ingredient in this spaghetti squash recipe, it’s very important for one major reason- texture. Shredded chicken prevents these stuffed squash boats from becoming a mushy cheesy mess (although still totally delicious).

If chicken isn’t your thing, however, there are ways to add some non-meat textures back into the recipe.

• Tempeh. Who’s tried tempeh? Personally, it’s one of my favoritemeat alternatives that isn’t tofu and crumbled up, I think it would add great texture and flavor to these Buffalo Chicken Spaghetti Squash Bowls.
• Veggies. More crunchy veggies is a great way to not only eat more vegetables but also play with the texture. Celery, corn, and extra bell pepper would be my top picks.
• Lentils cooked al dente. The same would apply to beans. Of course, overcook either of these and then you’ll really have a hot mess of (delicious) mush on your hands.

step three and step four.

By this point, the chicken is taking a nice boiling bath and the spaghetti squash is cooking into delicious tender noodles. Now is the perfect time to chop, shred, and mix all those other ingredients responsible for making thisCheesy Buffalo Chicken Spaghetti Squash Recipe so addicting.

The Buffalo Sauce

You have many different options when it comes to buffalo sauce, and if this is your first time making a buffalo recipe, this can be very confusing. I know I was! So today, I am going to tell youexactlywhat I used for this recipe. It may look familiar if you’ve tried my Buffalo Turkey Meatballs, as it is the same sauce.

You’ll need-

• Frank’s Red Hot Sauce
• Butter
• Plain Greek yogurt

The addition of the Greek yogurt mellows out the heat (great for anyone who is sensitive to spicy foods) and adds an extra layer of creaminess without adding actual cream. The Greek yogurt also cuts the butter in half, helping to cut calories and fat without compromising flavor.

Once the buffalo sauce is made, transfer the chopped veggies and cheese to an extra large mixing bowl.

Step five. Assemble

With everything prepared- the buffalo sauce, the chicken, and the spaghetti squash, it’s time to assemble these bad boys into knock-your-socks-offCheesy Buffalo Chicken Spaghetti Squash Bowls.

Remove the spaghetti squash from the oven and allow them to cool. Then, use a fork to carefully scrape the spaghetti squash from their bowls- do not puncture the skin, it will be delicate. Transfer all those beautiful noodles to the same bowl as the cheese and onion. Shred the chicken and add that, too.

Remember, BIG MIXING BOWL.

Add the buffalo sauce and mix everything together. Divide the mixture between the squash bowls and top with mozzarella cheese. Bake and BOOM!

I will warn you- these go fast and leftovers do not last long. If you do plan to make these with any hope of having leftovers for yourself, make extra.