Cheesy Buffalo Chicken Spaghetti Squash Bowls

This easy cheesy Buffalo Chicken Spaghetti Squash is a lightened up version of the classic!

Cheesy Buffalo Chicken Spaghetti Squash

:: pin it for later ::

It’s that magical time of year where football rivalry is alive and kicking. Though we’re not all rooting for the same team, one thing we can all agree on is the need for awesome game day eats! After all, you can’t spell football without FOOD!

That’s a lie, yes you most certainly can… but wouldn’t FOODball be just as fun!?

Whether you’re all about the big game, only in it for the commercials, or not sure which teams are playing… there’s a pretty good chance you’re still ridiculously excited about stuffing your face.

It’s no secret, but I’m easily team getting-tissues-ready-for-the-Clydesdale-horses-ad and team hungry-hungry-hippo so naturally, you know where to find me.

By. The. Food.

Cheesy Buffalo Chicken Spaghetti Squash

Serving up something substantial amist the mountains of appetizers? This should be it!

We were on our best behavior all month (well, sorta) rocking those New Year’s resolutions like a boss, but now it’s time for FOODball folks!

Cheesy Buffalo Chicken Spaghetti Squash Bowls

Yields 4

Cheesy Buffalo Chicken Spaghetti Squash Bowls

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

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  • 2 medium spagehtti squash (6-7 inches long)
  • 2 cups of cooked shredded chicken*
  • 1 cup freshly grated cheddar and/or mozzarella cheese
  • 1/3 cup Frank's Red Hot sauce
  • 2 TBSP melted butter
  • 1/3 cup Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1/4 cup chopped green onion, divided
  • salt and pepper, to taste
  • ranch or blue cheese dressing for drizzling, optional
  • extra grated cheese for topping

  • *I roasted 1lb of bone-in skin-on chicken thighs (super juicy!) but you can use anything you have on hand and use your favorite method: crockpot, rotissere, baked, poached... this recipe is a great use for leftover chicken too!

  • Serve with celery sticks or a veggie salad for a delicious crunch and extra veggies!


  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!
  13. Enjoy!

Cheesy Buffalo Chicken Spaghetti Squash

Cheesy Buffalo Chicken Spaghetti Squash

Serving Shenanigans:

My general rule of thumb for my stuffed spaghetti squash recipes that each spaghetti squash “boat” is it’s own serving. If you’re rounding the meal out with substantial sides, you could easily cut each one in half and serve 8. Need a smaller serving? No problem! Halve the recipe and you’re good to go.

This is a fantastic way to revamp leftover chicken from the night before.

When in doubt – stick it in a squash!

Say Cheese!

Feel free to play around with the cheeses in this one. Cheddar, Gouda, Pepper Jack, Mozzarella, Havarti… choose one or a combination! If you’re feeling extra indulgent you can also swap cream cheese for the Greek yogurt. Is my cheese fandom showing? Ill try to keep it together!


I don’t typically have blue cheese handy but it’s a perfect pairing for buffalo chicken dishes like this one. You could also skip the ranch and drizzle a little blue cheese dressing on top if you’re feeling feisty!

Vegetarian? Feel free to skip the chicken and go pepper + onion crazy in it’s place! You can also try out my vegetarian Garlic Parmesan Spinach Spaghetti Squash recipe too.

Cheesy Buffalo Chicken Spaghetti Squash

Whatever you do, get this easy cheesy buffalo chicken spaghetti squash in. your. face. STAT!

Stuffed Spaghetti Squash-a-palooza:

hungry for more?

Honey Roasted Butternut Squash with Cranberries and Feta recipe

Cheesy Pesto Chicken Lasagna Stuffed Spaghetti Squash

Slow Cooker Sweet Potato and Cauliflower Soup


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Planning to make this tonight! I have pre-baked the spaghetti squash and I have chicken cooking in the crockpot. My question to you, Jenn, how do you prevent the end result from being too watery? Spaghetti squash typically produces a lot of water. Thanks for your input! So excited to have found your blog. 🙂

Yay! So excited you’re trying it Dana! Thanks! I’ve actually never experienced watery squash with any of my stuffed spaghetti squash recipes (I make them a lot) and I’m not sure if it’s how I re-heat them or just that they’re so overstuffed? I tend to keep the squash noodles intact and only fluff them with a fork just before adding the toppings/mix-ins whether I’m re-heating or making them fresh. I know when I used to have plain spaghetti squash with just red sauce on top, the sauce always made the whole ordeal watery. I googled it and it suggests allowing the squash to cool a bit before saucing it up with the warm sauces/toppings/etc. Hoping that helps and let me know how it goes! Also — save me a bowl!? <3

Makes sense to me! This will be my first “stuffed” squash; I usually do the plain squash with sauce on top and it gets super watery. Can’t wait to try tonight!

Haha yeah I gave up the boring strands + squash a while ago and it’s been an adventure ever since! I hope you fall in love with it! Keep me posted, I’m dying to hear how it goes! 🙂

Hey Ashleigh! I don’t currently have the recipes calculated (something I hope to eventually offer once my nugget get’s older and I have more time while she’s in school!) but you can enter the recipe into and get a pretty good read. If you go light on the cheese and use lean chicken breast I would imagine it could clock in around 400 calories per serving? Just a guesstimate. I went a little crazy with my cheese so mine were probably a bit higher in fat and calories, but the glorious thing is that you can customize it to suit your needs. For instance, having half a cheesy serving with a big salad <--- the perfect balance of indulgent yet healthy!

Use are currently eating it and my child who refused to eat it because he hates squash is gobbling it right up! Thanks for the recipe!

I made this for dinner last night! My husband and I loved it! So easy to make! This recipe will definitely go in our dinner rotation! I’ve already passed it on to 4 friends who are also on low-carb diets!

Any tips for shredding the squash without getting 2nd degree burns on your hands?! Recipe is delicious btw…almost worth the pain ?

Haha thanks Nicole! I would say wait for the squash to cool but I’d be a hypocrite because I can never wait 😉 Oven mitt on one hand, fork in the other hand seems to help me grip the squash while forking the shreds without burning my fingers to oblivion <3