Healthy Buffalo Chicken Spaghetti Squash Boats are a tasty keto, gluten free dinner. Low carb, cheesy + loaded with spicy buffalo sauce – they’re delicious!
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Healthy Buffalo Chicken Spaghetti Squash Boats are the ULTIMATE fall meal. They’ve got spaghetti squash, a little bit of cheese, greek yogurt, broccoli, chicken and my favorite – Frank’s Red Hot! These spaghetti squash boats are great for when you need a simple dinner that requires minimal effort or for meal prepping! Keto, gluten free, and low in carbs – these buffalo chicken spaghetti squash boats are definitely going to be a hit with your family!
These spaghetti squash boats are one of those meals that every time I make them, I ask myself why didn’t I make this sooner?? Simple ingredients, minimal time, and down right delicious. A win win in my book (and yours too!) This recipe is also great for using up leftovers. So if you have leftover grilled chicken, you can use that.. or other random veggies (brussels, green beans, etc) those will work too. You can get creative! This recipe is one of the first recipes I ever shared on our website, but I’ve updated it since to make it better + give the photos a refresh.
I created this recipe pretty much entirely out of my love for all thing’s buffalo chicken related. You know how the Frank’s Red Hot Bottle says put that *** on everything ? That’s me and Tyler. Eggs? Throw some hot sauce on it. Soup a little bland? Add hot sauce. Take-out doesn’t taste as good as you expected? Get the hot sauce.
Needless to say, buffalo chicken anything is my favorite. Buffalo chicken pizza is my all time favorite indulgence, but I’ll take it in a wrap, bread, pasta…really any way. These Buffalo Chicken Spaghetti Squash Boats are an easier, healthier way to get my fix. Here’s how you make them! (Scroll down for time saving tips and the full recipe!)
Step 1: Slice your spaghetti squash longways. You’ll get better shreds this way. Remove the shreds and place on a lined baking sheet. Bake for 10 minutes
Step 2: After the spaghetti squash has baked, push them over to the side and add your chicken to the sheet (it’s all about the timing!)
Step 3: Shred up that spaghetti squash and your chicken. Pro tip: put your chicken in your kitchen aid mixer with the paddle attachment to shred with easy (it does it in 2 seconds!) You can also pull apart the chicken with forks.
Step 4: Add everything together in a bowl for the filling
Step 5: Fill the spaghetti squash boats with the mixture and top with cheese. Place them back in the oven.
Step 6: DEVOUR all that cheesy, yummy Buffalo Chicken Spaghetti Squash Boats goodness!
The best thing about these Buffalo Chicken Spaghetti Squash Boats are that you can get them on the table in just about 30 minutes if you plan ahead and do a little bit of work pre-meal time. Here’s how to do it:
Time Saving Tips for Buffalo Chicken Spaghetti Squash Boats
- Cook the spaghetti squash before. That takes the longest. Wondering how do you cook a spaghetti squash in the microwave or instant pot? Here is a post on how to cook spaghetti squash in the microwave and here is a post about how to cook spaghetti squash in the instant pot. Both methods take about 10 minutes. You can also just bake the spaghetti squash per the directions in the post at 400 for 30 minutes total. You can bake it the night before you want to have them for dinner and shred so that you’re 30 minutes ahead of the game come dinner time!
- Cook the chicken ahead of time. You have a few options for shredded chicken. You can make my Easy Instant Pot Shredded Chicken, you can cook the chicken in the crockpot (you’d have to do it the day before or in the morning) OR you can say whatevs and just buy a rotisserie chicken and shred it up.. any method will work.
- My favorite thing to do is prep everything per the directions up until step seven. Then I just wrap the spaghetti squash boats and put them in the fridge for a few days so I can just take the out and bake for 12-15 minutes until the cheese is melty and they’re warm throughout!
Can I make these Buffalo Chicken Spaghetti Squash Boats paleo or whole30?
This recipe is tricky to make paleo/dairy free. Instead, I’d try this recipe for Healthy Buffalo Chicken Spaghetti Squash Casserole. You can leave out the blue cheese crumbles and it will be totally paleo, whole30 and dairy free. (It’s also a little less work because you can just dump it in the pan and bake it!
Spaghetti squash boats are a new thing to me… I usually make spaghetti squash, shred it + eat it as a side or as ‘pasta’. Now that I’ve tried this, I’m definitely going to be stuffing them with ground turkey, sausage, etc. They were so good. Plus… there’s nothing better than melted cheese… right?
Things we used for this recipe:
Something to note, these are pretty hearty servings. You probably could get 3-4 meals out of this recipe depending on how hungry you are 🙂
Buffalo Chicken Spaghetti Squash Boats
These Healthy Buffalo Chicken Spaghetti Squash Boats will be your new favorite gluten free dinner. Low carb, cheesy + loaded with spicy buffalo sauce - they're easy and delicious!
- 2 small spaghetti squash
- 1 lb boneless, skinless chicken breasts
- 1 cup broccoli, chopped
- 1 cup shredded cheese (I used ⅓ pepper jack, ⅓ cheddar + ⅓ mozzarella)
- 1/3 cup Frank's Red Hot Sauce
- 1/2 cup nonfat greek yogurt
- 1 tsp pepper
- green onions, sliced, optional
Preheat oven to 400. Prepare a lined baking sheet with parchment paper or a silpat baking sheet. Spray sheet with olive oil. Slice the spaghetti squash lengthwise, remove seeds + place on baking sheet.
Spray the spaghetti squash with olive oil and place open face up (see photos). Bake in the oven for 10 minutes.
After 10 minutes, remove the sheet from the oven and add whole chicken breasts to the sheet. Spray chicken breasts with olive oil and return to the oven. Bake for 20 minutes.
While the spaghetti squash is cooking, mix together broccoli, cheese, hot sauce, yogurt + pepper.
Once the spaghetti squash is cooked, shred by pulling at the center with a fork. Remove about half of the squash from the skins.
Shred chicken by pulling apart with two forks. Add shredded chicken and and shredded spaghetti squash filling to the the veggie/cheese/yogurt mixture.
Stuff the spaghetti squash skins with the mixture + put back into the oven for 12 minutes
Optional: For the last 2 minutes turn the oven on Broil/High to get an extra brown, crispy, cheesy top
You can get the nutrition facts for this recipe here.
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