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.
Jump to:
❤️ 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
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 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
I've never tried spaghetti squash before, but heard about it and how everyone like to use it instead of pasta, so I decided to jump in and try it.
After roasting the squash in the oven I tasted it for the first time, I felt they are more like shredded potatoes but with a faint hint of sweetness, I like that. But comparing it to pasta felt not right, I mean pasta is pasta loved as is and enjoyed as is with all its calories.
On the other hand spaghetti squash is a delicious vegetable that looks like pasta but has its unique characteristics, so squash is squash, has always been squash and will always be squash and should be enjoyed as squash. this is just my humble opinion on the matter. I hope that's ok with you.
Personally, I prefer roasting spaghetti squash in the oven. But many asked me how to cook it in the microwave without going through the hardship of cutting through its skin. Here is now:
* Poke many hols in the skin with a fork, or make small cuts all around with a knife, then place in a microwave safe dish.
* Microwave on medium-high ( I would say 70% power) for 5 minutes.
* Rotate the squash and microwave again for another 5 minutes.
* Repeat rotating and microwaving until it is done , time depends on the size of your squash.
* Let it set for 10 minutes, cut, scoop the seeds out and proceed with the recipe as is.
👩🍳 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.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
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
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
- 1/4 cup mayonnaise. ,used light.
- 1/4 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.
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
Sign up and learn more about Mediterranean flavors
First published August 2016 . Last updated October 12, 2021 with important tips, clear step by step instructions and readability.
I missed this one the first time rounds, LOVE the idea of stuffing spaghetti squash like this.
recipe was amazing but WATCH OUT for the hot sauce! Mine wasn't really edible because it was so spicy! I'll use less hot sauce next time.
Thanks Bridgette for trying this recipe. I totally agree one needs to always check his/her preferences, you will not believe that my youngest (6) enjoyed this recipe while my middle kid (11) could not touch it!!!. Probably the youngest got his genes from mommy hehehehe. Glad you liked it though.
Do you happen to have the nutrition facts for the Cheesy buffalo chicken spaghetti squash dish?
Unfortunately I don't, but if you need help in that may I recommend sparkpeople.com? They have a page where you can submit the recipe and check all the nutrition facts for it. Thank you for trying this recipe and I am glad you liked it :). Please let me know if I can be of any further help.
What a neat idea! These little boats are great -- edible dishes! Lotta flavor in this dish -- I'd love these. Thanks!
I love the idea of using chicken and cheese with stuffing spaghetti squash...it sure looks delicious! Thanks for the inspiration Amira!
Have a wonderful week 🙂
I made this, & it is WONDERFUL!!! I'm seeking the nutrition facts, so that I can save it in my Atkins app.