Buffalo Chicken Spaghetti Squash

Buffalo Chicken Spaghetti Squash is a delightful entree that the entire family will love!

Buffalo Chicken Spaghetti Squash


  • 1 medium spaghetti squash, halved
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups cooked shredded chicken (2 chicken breasts or 4 chicken tenders)
  • 6 ounces (1 1/2 cups) Cabot Sharp Cheddar, shredded, divided
  • 1/3 cup Cabot Lowfat Plain Greek Yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup diced red bell pepper
  • 2 green onions white and green parts thinly sliced
  • 1/3 cup Buffalo hot sauce
  • Ranch or blue cheese dressing for serving


  1. Heat oven to 375 degrees F.
  2. To Roast the Squash: Slice both ends from squash and discard. (If you find the squash is hard to cut, you can put it in the microwave for 1-2 minutes. This will help soften it and make it easier to cut.) Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon and discard.
  3. Baste each half with olive oil and season with salt and pepper to taste.
  4. Place squash cut-side down on the baking sheet.
  5. Bake for 30 minutes or until squash is tender. Baking time will depend on the size of your squash. Larger squash will require a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
  6. Cook the chicken while squash is roasting (you can always use rotisserie chicken too).
  7. Dice the veggies, and shred the cheese.
  8. To Cook the Chicken: Bring a large pot of water to a boil. Add chicken breast and turn down the heat to medium high. Cook for 8-10 minutes or until the chicken is cooked to 165 degrees F.
  9. Move the chicken to a cutting board and shred with 2 forks.
  10. To Assemble: Place squash shreds, shredded chicken, 1 cup of the cheese, yogurt, garlic powder, onion powder, bell pepper, 1 green onion, and buffalo sauce in a large bowl. Toss well to coat.
  11. Spoon squash mixture into the squash shells. Sprinkle each half with the remaining 1/2 cup of cheese. Return the stuffed shells back to the baking sheet and place in a 375 degrees F oven for 10 minutes or until the cheese is melted.
  12. Drizzle with Ranch or blue cheese dressing and sprinkle with remaining green onions.

Yield: 4 servings | Prep: 45 min | Cook: 45 min

Recipe courtesy of Chelsea LeBlanc Nutrition.

Recipe and photo used with permission from: Cabot Creamery Co-operative

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!