buffalo chicken spaghetti squash
Get ready for a flavor-packed, cheesy, and spicy dish! Every ingredient plays a role in making this buffalo chicken spaghetti squash a comforting, satisfying meal.
Ingredients
- 2 whole spaghetti squash
- 1 to 2 tbsp olive oil
- salt and pepper
- 1 tbsp unsalted butter
- 2 boneless skinless chicken breasts cut into pieces
- ⅓ cup buffalo wing sauce plus more for drizzling
- 6 green onions thinly sliced
- ⅓ cup blue cheese dressing or ranch dressing, or a mixture of both
- 1 cup freshly grated sharp cheddar cheese
- ½ cup crumbled blue cheese
- ¼ cup chopped cilantro
- 3 tbsp chopped chives
Instructions
- Prepare and Roast the SquashPreheat your oven to 400°F. Cut each spaghetti squash in half crosswise (this helps keep the strands longer). Scoop out the seeds, then brush the inside with olive oil. Sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes until the flesh is fork-tender.
- Cook the ChickenWhile the squash is roasting, heat a skillet over medium heat. Add butter and let it melt. Toss in the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add the Buffalo SauceReduce the heat to low and pour in the buffalo wing sauce. Stir well to coat every piece of chicken. Let it simmer for 2 minutes so the flavors really soak in. If you love extra heat, drizzle in a little more sauce!
- Shred the Squash & MixTake the roasted squash out of the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands. Leave them in the squash shells or transfer to a baking dish. Pour the buffalo chicken mixture over the squash, tossing everything gently.
- Add Cheese & BakeSprinkle the cheddar cheese and blue cheese crumbles evenly over the top. Pop it back in the oven for 5-7 minutes or until the cheese melts beautifully.
- Garnish & ServeRemove from the oven and drizzle with extra buffalo sauce. Top with green onions, cilantro, and chives for a fresh, vibrant finish. Serve with ranch or blue cheese dressing on the side. Dig in and enjoy!
Notes
Want to take your buffalo chicken spaghetti squash to the next level? Here are some easy ways to enhance it!
- Tip 1: Roast Squash to Perfection – Cooking it cut-side down traps steam, making the strands more tender and less watery.
- Tip 2: Use Rotisserie Chicken – Short on time? Swap in shredded rotisserie chicken instead of cooking from scratch! Just toss it with buffalo sauce and you're set.
- Tip 3: Adjust the Heat Level – Not a fan of too much spice? Mix buffalo sauce with a little Greek yogurt for a milder, creamy twist.
- Tip 4: Make It Ahead – You can roast the squash a day in advance and store it in the fridge. Just reheat before mixing with the buffalo chicken.
- Tip 5: Store & Reheat – Leftovers keep well in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the texture just right.