Cheesy Buffalo Chicken Spaghetti Squash Bowls

Cheesy Buffalo Chicken Spaghetti Squash is a totally crave-worthy lightened up version of the classic!

Cheesy Buffalo Chicken Spaghetti Squash

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

Cheesy Buffalo Chicken Spaghetti Squash Bowls

:: pin it ::

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

4 votes


Cheesy Buffalo Chicken Spaghetti Squash Bowls




Yield 4 servings

Why should appetizers have all the fun?  This Cheesy Buffalo Chicken Spaghetti Squash is loaded with flavor and a totally crave-worthy dinner option.


  • 2 medium spaghetti 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

NOTE: 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!

Buffalo Chicken Spaghetti Squash is a totally crave-worthy lightened up version of the classic!
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 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!

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!


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!

Cheesy Buffalo Chicken Spaghetti Squash

:: pin it for later ::

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

Stuffed Spaghetti Squash-a-palooza:

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  • Niki

    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!

  • Boyan Minchev

    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.

  • Hannah

    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!

    • Hannah

      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!!! 🙂

  • Mary

    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.

  • Doris

    Nutritional information? Fat carbs protein?

    • Hi Doris! I don’t calculate nutrition info for my recipes because many of the services available for recipes are a bit inaccurate and also don’t account for any subs/swaps each individual person makes based on preference and availability. seems to be one of the better nutrition calculators out there if you’d like to plug in the ingredients you use and the amounts 🙂 The dish is low carb and high protein for sure!

  • Ginger Jay

    You misspelled Spaghetti, oops!!!
    It was in the Ingredients….spell check!

    • Oh dear, thank you! My spell check didn’t even flag it (eek!) — I type faster than I think which results in the occasional jumbled word or two. What cracks me up is that this recipe has probably been made/printed 100+ times and that goof has been sitting here all this time, lol. Happy to have my typo corrected now 🙂 xo

  • Lee

    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 🙂

  • Andrea

    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…!!!!

    • So thrilled to hear it, Andrea! Thank you 🙂 🙂

  • I can not wait to make this!

    • So excited for you to try it Janie! <3

  • Kim

    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

  • Nicole

    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

  • Kim

    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

  • Stephanie

    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!

  • Ashleigh

    Do you have any nutrition information?

    • 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!

  • Dana

    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

      • Dana

        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! 🙂

        • Sandy

          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!

  • Wow this sounds amazing! These ingredients will be on my next grocery list (;

  • Can I request samples to be sent to California? 🙂

    • Jenn

      Can you believe I’ve never even been to Cali?! Time for a visit! <3

  • I was actually just looking at the spaghetti squash today and trying to think of a recipe I could use to make it. This is so perfect!

    Simply Rachel Nicole

    • Jenn

      Thanks Rachel!!!

  • It’s been way too long since I made spaghetti squash! Need to fix that now. 🙂 mostly bc of all the cheese in this recipe…

    • Jenn

      Off to the store you go! <3