Cheesy Buffalo Chicken Spaghetti Squat Bowl Recipe


  • 2 medium spagehtti squash (6-7 inches long)
  • 300g of cooked shredded chicken*
  • 90g freshly grated cheddar and/or mozzarella cheese
  • 1/3 cup Frank's Red Hot sauce
  • 2 TBSP melted butter
  • 50g Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 30g chopped green onion, divided
  • salt and pepper, to taste
  • ranch or blue cheese dressing for drizzling, optional
  • extra grated cheese for topping
  • *Use boneless skinless chicken breast in a crockpot or bake then shred. Make sure to weight the chicken uncooked first!
  • 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!



  • Pre-heat oven to 400 degrees F.
  • 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!
  • Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
  • 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.
  • 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.
  • 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.
  • While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner.
  • 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.
  • Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
  • 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.
  • 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.
  • Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!




Articles, LifestyleDan Visentin