Buffalo Chicken Spaghetti Squash

Baked spaghetti squash recipe with a hot kick. A fun and easy way to a spaghetti squash meal, and no plating is required. Buffalo chicken stuffed spaghetti squash boats are for anyone who like to sweat while enjoying a meal :).

Next time try teriyaki turkey spaghetti squash.

Buffalo chicken stuffed spaghetti squash is an easy and nutritious meal. Roasted strands of squash mixed with hot creamy chicken, topped with melting cheese and served in its own shells. A quick fix lunch or dinner for anyone out there who is looking for a delicious spaghetti squash recipe.

❤️ Why You'll Love This Recipe

• Healthy and delicious!
• Uses leftover chicken or even canned chicken.
• Easy with no plates to clean, you eat the thing inside its shell.
• Leftovers make a perfect lunch the next day and a great option for school lunches as well.

These spaghetti squash chicken boats are not super spicy, but for my little family they are just right as I have young kids, so feel free to increase the amount of hot sauce to suite your taste.

📝 Ingredients

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• Spaghetti squash, 2-3 pounds.
• Olive oil.
• Canned chicken breast, or leftover rotisserie chicken.
• Mayonnaise.
• Sour Cream, you can also use cream cheese or Greek yogurt instead.
• Hot Sauce, use personal favorite sauce. I like using buffalo sauce.
• Shredded Cheese, use any kind you like or have in your fridge.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

• Cut the squash in half lengthwise and scoop the seeds out.
• Brush generously with some good olive oil.
• Sprinkle with some salt and black pepper. Pop in a 450F oven until tender.

• Scrape the squash strands from the cooked spaghetti squash.
• Make the filling by combining the sauce ingredients and mix in the chicken .
• Add the chicken into the squash boats and mix well.
• Top with a generous amount of cheese then bake until cheese melts and becomes bubbly and hot.

💡 Tips

• Spaghetti squash have thick shells that can be hard to cut through. You will need a sharp chef's knife, a non slippery cutting board and a firm grip. You can also place a kitchen towel under your cutting board to prevent it from moving. Place the spaghetti squash horizontally on the cutting board, hold it firmly in place with one hand and cut the squash from stem to end. If the stem is too hard to cut through then just cut the whole squash and stop at the stem then pull it apart to separate the two halves.
• Roasting spaghetti squash in the oven is my preferred method, cooking it cut side up or down is up to you. I did not notice a difference and I did not end up with a pool of liquids in my squash boats.
• If you are in a hurry you can cook the spaghetti squash in the microwave, although I do not like this method as much.

💬 Recipe FAQs

👩‍🍳 Variations

• You can serve these as boats or as a spaghetti squash casserole dish.

This recipe is so easy to make, really, and  tasty as well but in its own unique taste and texture and not imitating anything else.

📣 Related Recipes

Get through your week feeling healthy and virtuous without cheating with these recipes, I bet you will find some you'll like:

• Delicious low carb eggplant parm has all the flavors without the carbs! Easy to make, cheesy, veggie-filled meal that will satisfy your hunger.
• This 15-minute Keto shrimp scampi meal is quick, delicious and perfect with some zucchini noodles.
• Love chicken wraps? Here is a recipe for low-carb PF Chang’s Chicken Lettuce Wraps. Quick and easy copycat recipe that is low in calories.

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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

Cheesy buffalo chicken spaghetti squash

Baked spaghetti squash recipe with a hot kick. A fun and easy way to cook a spaghetti squash meal, and no plating is required.

4.41 from 10 votes

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Course: Main Course

Cuisine: American

Diet: Halal

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Calories: 348kcal

Author: Amira

Ingredients

• ▢ 1 medium (2-3 pounds) spaghetti squash
• ▢ 2 Tablespoons Olive oil for brushing
• ▢ Salt and pepper to taste

For the buffalo chicken

• ▢ 2 (5oz) cans of chicken breasts
• ▢ ¼ cup mayonnaise. ,used light.
• ▢ ¼ cup sour cream
• ▢ 2 Tablespoons hot sauce , or to taste, you can use any hot sauce of your choice.
• ▢ 1 cup cheese any kind you like, I used mozzarella.

Instructions

• Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
• Line your baking sheet with foil and brush with olive oil.
• Brush the squash with more olive oil, sprinkle with salt and pepper.
• Put the baking sheet in a cold oven and turn the heat on setting the temperature to 450F.
• Roast in the oven for 30-40 minutes or might be even less depending on the quash size, so you might want to check it even sooner.
• Meanwhile, in a deep bowl, combine mayo, sour cream and hot sauce, then add the chicken. Drain well if using the canned chicken.
• After the squash is done, scrape with a fork to get the strands loose then add some of the chicken mixture and mix with the squash strands.
• Top with mozzarella cheese and put back in the oven - this time reduce the heat to 350F- until bubbly and golden brown on top.

Video

Notes

• Spaghetti squash have thick shells that can be hard to cut through. You will need a sharp chef's knife, a non slippery cutting board and a firm grip. You can also place a kitchen towel under your cutting board to prevent it from moving. Place the spaghetti squash horizontally on the cutting board, hold it firmly in place with one hand and cut the squash from stem to end. If the stem is too hard to cut through then just cut the whole squash and stop at the stem then pull it apart to separate the two halves.
• Roasting spaghetti squash in the oven is my preferred method, cooking it cut side up or down is up to you. I did not notice a difference and I did not end up with a pool of liquids in my squash boats.
• If you are in a hurry you can cook the spaghetti squash in the microwave, although I do not like this method as much.
• You can use any chicken you have and this is a great recipe to use leftover chicken as well.
• You might end up with more chicken mixture than needed, it all depends on the size of the squash you have so you might start with half the amount and see if you need more. Keep any leftover mixture in your fridge and use in any other recipe or even stuff it into some sandwiches.
• Please check the nutrition disclaimer policy.

 

Nutrition

Calories: 348kcal | Carbohydrates: 18g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 495mg | Potassium: 315mg | Fiber: 4g | Sugar: 8g | Vitamin A: 592IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 1mg

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First published August 2016 . Last updated October 12, 2021 with important tips, clear step by step instructions and readability.