Cheesy Buffalo Chicken Spaghetti Squash is a totally crave-worthy way to get your buffalo chicken fix for dinner!
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.
Ingredients Needed to Make this Saucy Stuffed Squash
Here’s what you’ll need to make this delish dish! I’ll add some common swaps in each description to help you work with what you have on hand. The recipe is super flexible and can also be used as a way to use up leftover buffalo chicken dip after a party.
Spaghetti Squash
For this recipe we’ll use 2 medium spaghetti squash, approx. 6-7 inches long. You could also use one giant spaghetti squash or 3 minis, depending what your store/garden/market has at any given time.
New to spaghetti squash? I have a tutorial like guide to get you started if you need it: Roasted Spaghetti Squash
Chicken
I roasted a few chicken thighs the first time I made this and use chopped rotisserie chicken the next time. Since then I’ve probably made this recipe a zillion ways. Cook it up fresh via your favorite method (baked, poached, roasted, grilled, instant pot, crock pot) or use leftover chicken from meal prep or the night before.
Cheese
There are lots of cheese options for this easy cheesy recipe! Grated cheddar, mozzarella, gouda, mexican blend, colby jack and/or pepper jack are all delicious options. Choose one type or a combination of cheeeses. I like to use some cheese in the filling and a little extra on top.
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!
Buffalo Sauce
For this recipe I like to make my own creamy buffalo sauce by combining ⅓ cup Frank’s Red Hot sauce with 2 TBSP melted butter and ⅓ cup Greek yogurt for extra creaminess. You’re welcome to use pre-made buffalo sauce if you’d like!
If you’re feeling extra indulgent you can also swap cream cheese for the Greek yogurt. Want to make things super spicy? Add extra hot sauce to the filling and a drizzle on top!
Jalapeño and Green Onion
I’m a big fan of letting some extra veggies in on the fun here! Use the jalapeño to amp up the heat (for extra spicy include the seeds in tact when you chop it) and add chopped green onions or scallions for added flavor. Love onions? Try a scoop of Quick Pickled Red Onions on top!
Ranch Dressing
A little drizzle of ranch on top of the spaghetti squash at the end is always a delish option.
For extra veggie goodness I’ll often serve this buffalo chicken spaghetti squash with celery sticks, carrot sticks, and some of my favorite homemade ranch dressing for dipping.
Cheesy Buffalo Chicken Spaghetti Squash Bowls
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!
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 cheesy buffalo chicken spaghetti squash is a fantastic way to revamp leftover chicken from the night before.
When in doubt – stick it in a squash!
Cheesy Buffalo Chicken Spaghetti Squash Bowls
Ingredients
- 2 medium spaghetti squash (6-7 inches long)
- 2 cups cooked shredded chicken*
- 1 cup freshly grated cheddar and/or mozzarella cheese
- ⅓ cup Frank’s Red Hot sauce
- 2 TBSP melted butter
- ⅓ cup Greek yogurt
- 1 jalapeno, diced (seeds, stem, + veins removed)
- ¼ cup chopped green onion (divided)
- salt and pepper to taste
- ranch or blue cheese dressing for drizzling (optional)
- extra grated cheese for topping
Instructions
- Pre-heat oven to 400 degrees F.
- 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!
- Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
- 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.
- 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.
- 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!
- While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner.
- 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.
- Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
- 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.
- 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.
- Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!
Notes
Nutrition
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 which is equally amazing and totally crave-worthy!
Whatever you do, get this easy cheesy buffalo chicken spaghetti squash in. your. face. STAT!
Stuffed Spaghetti Squash-a-palooza:
- NEW! Cheesy Broccoli Spaghetti Squash
- Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash
- Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing
- Vegetarian Spaghetti Squash Lasagna
If you get a chance to try these Cheesy Buffalo Chicken Spaghetti Squash Bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
Great low-carb, high protein dish! Simple to make and very filling.
So happy you enjoyed it! Thanks Rachel!
I’m a very picky eater and I absolutely loved this!
Thank you Stephanie! I’m so glad you enjoyed the recipe!
Delicious and a healthier alternative. I have made this recipe several times and look forward to fall harvest season when we can pick fresh spaghetti squash. I have shared this recipe with friends and family, now they love it, too. I want to try your other spaghetti squash recipes soon!
This is the best recipe out there!!!!
Thank you Alicia! So glad you’re loving it!
Love, love, love this recipe! I make it all the time and family loves it!
I was out of plain yogurt, I used honey Greek yogurt instead 😊
If you like sweet and spicy.. DELICIOUS ❤️❤️
Ooh honey greek to the rescue! So glad you enjoyed the recipe, Patti! Thanks!
Can I use plain yogurt ? I know it would be as thick . Will it taste ok ?
Hi Ashley! Plain yogurt or even sour cream should work. In a pinch once I even used cream cheese and it was super tasty! The plain yogurt will for sure be thinner but should still add a little creaminess.
This is right up my ally! I love all things buffalo chicken. Thanks for the recipe. It’s going on next weeks menu!
Woot woot! I’m so excited for you to try it. It’s for sure one of my favorites!
I’m sure that I speak for others in requesting that Nutritional information be provided. This was wonderful, but the above information would be appreciated. Thanks!
Hi Jane! Is it not showing up for you at the bottom of the recipe card? It is on my end (right below the recipe is notes and then nutrition) but let me know if you still can’t find it? I’m having the recipe card redesigned soon so it’s a little more organized. So glad you enjoyed the recipe! xo
Totally a home run. Squash was delicious, sprinkled some chili powder on the oiled sides before turning over and baking. I used all sour cream and white meat with a blend of cheddar, mozzarella and Colby—- definitely a 10! Thank you!!
This is delicious! I will make t again.
I’m so glad you loved the recipe, Cynthia! Thank you!
This was delicious, loved the buffalo chicken flavors!
I’ve never thought to put buffalo chicken on squash before! Can’t wait to try this.
I have to tell you this one. It was a super super delicious. I have made couple of times already. Today I don’t have yogurt and I used
sour cream. Sooo delicious. Honestly I couldn’t tell the difference. Maybe I put more than 1/4 cup of hot sauce!!😊😊
Thank you for a wonderful recipes!
This dish scored a 10. :ery flavorful and lots of crunch. We will be making it many more times.
I used Taco Time hot sauce and sour cream as subs. I also halved the recipe. It was great. This is very versatile. The “water” at the bottom of the “boats” was a little problematic though.
I don’t have Greek yogurt? Would I be able to sub anything?
Hi Marie! Sour cream works great! A little softened cream cheese will work as well.
Hello! I have made this recipes so many time and it’s one of my/my husbands favorites to rotate into our weekly meals! I just wanted to know what your thoughts were about throwing everything into an instapot and how I would go about that? Thanks!
Hi Mackenzie! You can actually cook the spaghetti squash in the Instant Pot! I would still stuff it and bake it as per usual, but cooking the spaghetti squash in the IP can save time and often, you don’t even need to cut it first! This tutorial from Nom Nom Paleo has photos and so many awesome tips: https://nomnompaleo.com/post/131794514903/pressure-cooker-spaghetti-squash
Thank you!!! My husband kids loved it. Finally, something healthy and delicious that I can make over and over again. You are a genius.
Yay!! Glad y’all enjoyed the stuffed squash Marla!
This is absolutely delicious. I topped with olives and bacon as well. Playing around with the cheeses is a wonderful suggestion, and we loved adding ricotta. The only thing I question is the nutrition facts. I don’t know where all those carbs and sugar are coming from. One cup of squash only has 5.5 net carbs and 2.5 grams of sugar. The other ingredients have no sugar and at most 1 carb.
So stoked you loved the recipe MaryAnne! I can’t figure out why it’s so high either – for some reason my online calculator has so much trouble correctly calculating spaghetti squash recipes. Since there are so many different sized squash out there it’s probably best to weigh the one you plan on using and then pop it in the free MyFitnessPal calculator with any swaps/additions and see how it fares. I’m totally with you in thinking it’s less carbs based on the ingredients.
This is so delicious! I’ve made it numerous times! It made my husband willing to eat spaghetti squash!
WHOOHOOO!!! So glad this recipe convinced him to join team spaghetti squash! Thanks Jessica!
Can’t wait to try this recipe! Can you freeze it? I’m trying to meal prep for when our new baby comes and am always looking for easy freezer husband friendly meals!
So excited for you to try it Susanna! Spaghetti squash isn’t my favorite thing to freeze because of the delicacy of the strands and high water content, so I usually only reheat from the fridge within a few days of making it. It’s so super easy to make that you could totally have your husband pick up a rotisserie chicken when you’re craving it and whip this up in no time for ya! Congrats on the new baby!!! xoxo
PS: Here are some of our freezer-friendly favorites from the archive!
This recipe is a delicious! I have frozen the completed dish in individual containers for each squash half. It tastes great microwaved or put back in the oven once it thaws!
I’ve made this a few times now. Never quite the same, but always delicious!
So glad you’re enjoying the recipe Alisa and that it made repeat status! xoxo
Thank you for this idea! I’m a fan of spaghetti squash, but my husband and daughter could live without it. They loved this and so did I! I did substitute the greek yogurt with Sour cream because that is what I had on hand. It was great!
Am currently eating right now ????? OMG so good!! Me and my hubs are both loving it!! Totally fulfilling any buffalo wings cravings ?? Thanks for posting!!
Yay!!!! Thank you Michelle! Super stoked y’all are loving it. xoxo
This was really good! I subbed roasted cauliflower for the chicken, yummy! Next time I’ll add some red bell pepper as well, and there will be a next time!
Made this yesterday with my roommate, SO YUMMY!! Make it, it takes forever but make it.
I made this last night for some friends & it was devoured. I loved the spaghetti squash because it’s a lighter carb/calorie option & also more filling, so less helpings & more leftovers. It was very simple to come together & your photos & directions made it so. Thank you very much for posting it!
WOOT! So stoked y’all enjoyed the buffalo spaghetti squash bowls! Thank you Amy!
Made this today. Absolutely delicious! Easy to put together and you can tweek it to your liking. Definitely a keeper!
AMAZING!!! My husband doesn’t even like spaghetti squash and he said it was delicious!
This was so delicious!!!!
I added some crumbled blue cheese along with the mozzarella and cheddar.
Hubby was blown away!!!!!!
Thank you for sharing
Sounds wonderful Claire – thank you!!
I can never get enough spaghetti squash. Love this combination!
Thank you! It’s one of our favorites!
Jenn, can you please tell me exactly how you roasted the chicken thighs? I’ve never cooked thighs before, but I know they have more flavor than chicken breasts. Thank you!
Yes of course! The only chicken my 4 year old eats is roasted chicken thighs so we make a tray every week and usually make a little extra for meal prep purposes which is a lifesaver. For the most tender juicy results, I use bone-in, skin-on thighs. Here’s the technique we like to use: Pre-heat your oven to 400 degrees F. Line a rimmed baking sheet with foil and spritz/drizzle with olive oil to prevent sticking. Pat the chicken dry and season with salt and pepper (to taste) on each side and place on your baking sheet or roasting pan. Place on the center rack of the oven and bake for 25-35 minutes (time will vary a bit due to oven efficiency and chicken size; cook thighs to an internal temp of 165 degrees F)
Hope this helps! xoxo
So, instead of greek yogurt, I should sub 1/3 cup of cream cheese? Not sour cream? Just making sure, since I want to make this next week. I LOVE your garlic parm spag squash recipe, and now I want to make more! Thank you 🙂
Hey Karen! So super excited for you to try it! The cream cheese option is more for an extra-indulgent dish based on preference. If you were looking for a swap for the yogurt because you didn’t have any handy – sour cream would be a great stand-in here!
This is an AMAZING dish!!! We did not include cheddar or mozzarella, but did add some blue cheese with the chicken mixture. We would eat this again and again!!!
Yayyyy! So so happy to hear it Sue – thank you!
SeconD time making this!! Mmmm so goOD thanks fOr the recipe!
Woot Woot! Thanks Niki 🙂 I’m honored to make repeat status in your kitchen!
This recipe was ABSOLUTELY amazing. I am a huge fan of buffalo chicken and of spaghetti squash. I was so excited to try this recipe and it did not DISAPPOINt. Every one that i served this to also gave it rave reviews. Thanks! I APPRECIATE your site and the delicious food!
I have to say that this cheesy chicken recipe looks amazing. I can wait the weekend to come so I can cook this at home for my girlfriend 🙂 she will be so proud of me when she sees what I have for dinner. Thank you for sharing this recipe with us.
Can you use a different type of hot sauce?
Hi LL! I’ve used different brands before! Here are the ingredients of the typical hot sauce used for buffalo sauce recipes – I’d try to look for something similar to this in ingredients: Distilled Vinegar, Aged Cayenne Red Peppers, Salt, Water, Canola Oil, Paprika, Xanthan Gum, and Garlic Powder.
This recipe is my absolute favorite spaghetti squash recipe. I make it every couple of weeks because my boyfriend and I both love it. I also love the fact that it is low carb and high in protein. I added more chicken and greek yogurt to the recipe and had enough leftovers for a day or two even after we both ate quite a bit for dinner. I used a rather large squash so it provided a lot of food for us. Doesn’t taste like you are eating on the healthier side at all 😉 10/10 recommend!
I also forgot to add that I do not use any butter in this recipe and it still tastes AMAZING!
Thank you Hannah! So thrilled you’re loving the recipe and that it’s earned repeat status – so super awesome!!! 🙂
Made this tonight. First I cooked the squash in my crockpot, let it cool down, scraped it out and put it all in a casserole dish and added ingridents except the meat because I was having pork chops and reduced the hot sauce by half and added more Greek yogurt and cheese because I used pepper jack and mozzarella cheese and I only had one small spaghetti squash. Then baked it in oven and also under broiler for extra crisp top. It was delish. My husband loved it.
Really, really good – threw in a little blue cheese as you suggested as well, which really made the dish for me! I’d gotten a little tired of the usual replace-pasta-with-squash recipes and this was a great new idea.
I stuffed the filling into each half of a much larger-than-medium squash, and it still made enough for 4 servings. I increased the hot sauce just a bit because I love it so much. I’ll try reducing the (already very reasonable) amount of butter on the next try, to see if I can even tell…
So so happy to hear it Lee! Let me know how it goes with the butter reduction next round (should be great still!) and thanks for making me smile with your sweet comment 🙂
Made this tonight and it was delicious!!! I did not have a jalapeño so I left it out.. cooked it earlier in the day and then reheated in a casserole dish. Will be making it many times over…!!!!
Any thoughts on a substitute for the Greek Yogart?
Hey Kim! Just leave it out entirely! You could also use sour cream or a little more butter or cheese if you wanted to keep it super creamy but otherwise, leave it out! 🙂 The glory of this dish is that you can make it as light or as luxe as you’d like! xoxo
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
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!
So happy to hear it Kim! Thanks so so much! <3
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!
Ahhhh yay! You just made my night Stephanie! Glad it was a hit!
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! 🙂
Sometimes the water actually comes from the pasta sauce. I dump my sauce in a strainer/sieve and you would be shocked how much is actually water
Sandy, SUCH a good point and I’m loving the tip especially since I always have a trio of sieves handy! 🙂 Thank you!