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. 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.
But don’t you worry. Just because this is on the healthier side, doesn’t mean it doesn’t taste great! With chicken, hot sauce, Greek yogurt and cheese (oh and a few veggies), you create a tasty sauce that soaks up the baked spaghetti squash. It feels pretty good to eat something healthy and tasty!
But don’t take my word for it! You’ve got to try this spaghetti squash yourself!
So if you’re craving some buffalo chicken, but want to eat guilt-free, this buffalo chicken spaghetti squash is what you’re looking for. Hope you enjoy!
What Ingredients are in this Buffalo Chicken Spaghetti Squash Recipe?
- Produce – spaghetti squash, red pepper, broccoli
- Chicken
- Hot sauce
- Greek yogurt
- Cheddar cheese
- Unsalted butter
- Salt and black pepper
- Toppings – scallions, blue cheese, dressing
How to Make Buffalo Spaghetti Squash
- 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.
- If you are using raw chicken, heat 1 tbsp olive oil over medium-high heat. Cook chicken 4 minutes per side, or until cooked through. Shred with forks.
- In a large bowl, mix shredded chicken, hot sauce, Greek yogurt, 1/2 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 1/2 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 at 350°F for 15 minutes. Remove and top with chopped scallions and some dressing if you desire.
Why Microwave Spaghetti Squash?
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.
Can I Use Rotisserie Chicken?
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.
Pro Tips/Recipe 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.
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 tbsp hot sauce
- 2 tbsp plain greek yogurt
- 3/4 cup shredded cheddar cheese
- 1 tbsp melted unsalted butter
- 1/4 cup red pepper, chopped
- 1 broccoli head, chopped
- 1/8 tsp salt
- 1/8 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 tbsp 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, 1/2 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 1/2 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.
Never had spaghetti squash. Will have to try it!