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Cheesy Buffalo Chicken Spaghetti Squash Bowls
5 from 261 votes

Cheesy Buffalo Chicken Spaghetti Squash Bowls

This recipe uses roasted spaghetti squash as a low-carb base to hold a mixture of shredded cooked chicken tossed in a spicy hot sauce and creamy blend of cheddar cheese and Greek yogurt. The result is a cheesy, mildly spicy dish combining tender roasted squash strands with flavorful buffalo chicken. The inclusion of jalapeno and green onion add fresh heat and brightness. It works well as a vegetable-forward main course or side with optional ranch or blue cheese dressing to balance the spice.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 servings
Calories: 405 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 spaghetti squash 6-7 inches long, medium
  • 2 cups chicken cooked, shredded
  • 1 cup cheddar cheese freshly grated, or mozzarella cheese
  • ⅓ cup hot sauce Frank's Red Hot brand
  • 2 TBSP butter melted
  • ⅓ cup Greek yogurt
  • 1 jalapeno pepper seeds, stem, + veins removed, diced
  • ¼ cup green onion divided, chopped
  • salt to taste
  • black pepper to taste
  • ranch dressing optional, or blue cheese dressing, for drizzling
  • cheese extra, grated, for topping

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
  5. Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
  6. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
  7. While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner.
  8. Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
  9. Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
  10. Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn't stick.
  11. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
  12. Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!

Notes

  • Use any cooked chicken you have, including leftover rotisserie, baked, or crockpot chicken.
  • Serve with celery sticks or a crisp vegetable salad to add texture and freshness.
  • Leftovers can be stored in the fridge and reheat well for next-day meals.
  • {{Nutrition Facts}} are estimates and may vary based on ingredient brands or substitutions.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 35g (12%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 105mg (35%) Sodium 980mg (41%) Potassium 769mg (16%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 1155IU (23%) Vitamin C 15.4mg (17%) Calcium 348mg (35%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 35g 12%
Protein 33g 66%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 105mg 35%
Sodium 980mg 41%
Potassium 769mg 16%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 1155IU 23%
Vitamin C 15.4mg 17%
Calcium 348mg 35%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.