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A close up of a Buffalo Chicken Stuffed Spaghetti Squash
4.87 from 29 votes

Cheesy Buffalo Chicken Spaghetti Squash Recipe

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.Tip- Prepare the spaghetti squash and chicken ahead of time for faster cooking time.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 spaghetti squash boats
Calories: 587kcal

Ingredients

  • 2 spaghetti squash - medium
  • 2 tablespoon olive oil
  • 2 chicken breasts - (approximately 1 pound)
  • 1 small red onion - diced
  • ½ cup green onion - chopped
  • 1 green bell pepper - seeded and diced
  • ½ cup cheddar cheese - shredded
  • ½ cup jalapeño jack cheese - shredded
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • cup Frank's Red Hot Sauce
  • 3 tablespoon butter - melted
  • cup plain Greek yogurt
  • 1 cup mozarella cheese - shredded
  • 3 tablespoon chives - chopped
  • Ranch or Blue Cheese dressing - for serving, optional

Instructions

  • Preheat oven to 400 degrees F.
  • First, prepare the spaghetti squash. Slice each spaghetti squash in half lengthwise and scrape out the seeds. Line a rimmed baking sheet with foil and coat the cut-side of the of the spaghetti squash with olive oil. Place the squash face side down on the lined baking sheet. Roast the squash for approximately 35-45 minutes, or until fork tender and easily pierced with a forked.
  • As the squash is roasting, prepare the chicken. Bring a pot of water to a rolling boil. Add the chicken breasts and return to a boil. Remove from heat and cover pot with a tight-fitting lid. Allow chicken to cook in the pot for 30-40 minutes, or until no longer pink in the middle and cooked through. Remove chicken to a place to cool and shred with a fork.
  • Transfer chicken to a medium bowl. Combine with the diced red onion, green bell pepper, sharp cheddar and jack cheese, salt and pepper, Frank’s Red Hot Sauce, the melted butter, and Greek yogurt. Mix well.
  • Once the squash has cooled, use a fork to scrape the spaghetti squash from their bowls, taking care not to puncture the skin. Save the spaghetti squash bowls as they will be reused.
  • Transfer spaghetti squash to the bowl with the cheese and buffalo shredded chicken. Gently mix to combine.
  • Evenly divide spaghetti squash and chicken mixture between the spaghetti squash bowls. Top with mozzarella cheese (or cheese of choice) and place face up on the prepared baking sheet. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
  • Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.
  • 9. Garnish with fresh chopped chives and serve with additional buffalo sauce, Ranch dressing, or Blue Cheese dressing, if desired. Enjoy!

Notes

  • for easy meal prep- prepare the spaghetti squash and chicken ahead of time. Store in an air-tight container in the refrigerator for up to three days.

Nutrition

Calories: 587kcal | Carbohydrates: 41g | Protein: 33g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 2386mg | Potassium: 967mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1635IU | Vitamin C: 40mg | Calcium: 525mg | Iron: 3mg
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