Buffalo Chicken Spaghetti Squash Boats
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Buffalo Chicken Spaghetti Squash is a secretly healthy dinner everyone will love. Low carb, gluten free, cheesy + loaded with buffalo sauce.
This post was originally shared in 2018 but has been updated.
Buffalo Chicken Spaghetti Squash Boats are one of the best meals. Simple to make, these spaghetti squash boats are great for when you need an easy dinner that requires minimal effort. They’re also great for meal prepping!
Low carb, gluten free, and delicious- these buffalo chicken spaghetti squash boats are definitely going to be a hit with your family (especially if you love Healthy Buffalo Chicken Dip, or Buffalo Chicken Soup, or Buffalo Chicken Bowls)
liz’s Time Saving Tips for Buffalo Chicken Spaghetti Squash
- Cook the spaghetti squash before. The spaghetti squash takes the longest to cook. 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 10-15 minutes.
- Oven: 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 it 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 Instant Pot Shredded Chicken, you can make shreded chicken in the crockpot (you’d have to do it the day before or in the morning) OR you can just buy a rotisserie chicken and shred it up.. any method will work.
Ingredients:
Substitutions
Spaghetti Squash: I like to use 2 smaller spaghetti squash, but 1 large one will also work (you may just need to roast for longer).
Buffalo Sauce: You can use any buffalo sauce you like. This one is our favorite, but any wing sauce (like Frank’s red hot) will work! We love buffalo sauce in our Buffalo Chicken Salad too!
Veggies: Feel free to add other finely diced veggies. Bell peppers or thinly sliced carrots would be a great addition. You can also skip the veggie and serve veggies on the side.
Cheese: Cheddar, pepper jack, colby jack, or mozzarella cheese would all work in this recipe. We recommend buying a block of cheddar cheese and grating it fresh (it melts better than pre-shredded cheese!)
Chicken: Chicken thighs, breasts, or tenders could be used to make shredded chicken. You can also use pre-cooked chicken from a rotisserie chicken, crockpot shredded chicken, or instant pot shredded chicken. You’ll need about 3 cups of cooked, shredded chicken.
Yogurt: You can use full fat greek yogurt in this recipe to give it creaminess and add protein. I haven’t tried using regular yogurt in this recipe, but I think it would work. I’m not sure how dairy free yogurt would work.
With Potatoes: We have a Buffalo Chicken Casserole recipe that is so delicious!
Dairy Free: This recipe is tricky to make dairy free. Instead, I’d try this recipe for 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!)
How to make Buffalo Chicken Spaghetti Squash
- Slice the spaghetti squash lengthwise, remove seeds from the center, and place on the parchment lined baking sheet.
- Bake at 400° for 30 minutes. Then, shred by pulling at the center with a fork. Remove about half of the squash from the center.
- Mix together shredded chicken, broccoli, hot sauce, yogurt and half the shredded cheese. Then mix in shredded spaghetti squash.
- Stuff the spaghetti squash boats with the mixture. Top with remaining cheese and put back into the oven for 10-15 minutes.
The best thing about this Buffalo Chicken Spaghetti Squash is 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. I’ve included some tips for making ahead below.
Serving Suggestions:
Buffalo Chicken Spaghetti Squash is a really filling meal all on its own, no need to make any sides!
We like to serve it with a sprinkle of blue cheese crumbles, chopped green onions, and a drizzle of buffalo sauce, healthy ranch dressing, or healthy blue cheese dressing on top!
If you’re looking to have more veggies with your meal, try out Strawberry Avocado Salad or these Roasted Garlic Brussels Sprouts.
Storage
Storing: This will last in the refrigerator for up to 3 days in an airtight container.
Freezing: We don’t recommend freezing spaghetti squash. It can be very watery when thawed.
Reheating: You can reheat this recipe in the microwave, toaster oven or oven. It’s best when reheated in the oven or toaster oven so that the cheese gets melty and crispy!
Try these other healthy squash recipes:
Buffalo Chicken Spaghetti Squash
Ingredients
- 2 small spaghetti squash or 1 large, about 3 lbs
- 2.5 cups cooked shredded chicken shredded chicken breasts (about 1 lb boneless, skinless chicken breasts, cooked)
- 2 cups broccoli florets chopped finely
- 3/4 cup cheddar cheese divided
- 1/3 cup buffalo sauce
- 1 cup nonfat greek yogurt
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper. Spray sheet with olive oil.
- Prep the spaghetti squash. Slice the spaghetti squash lengthwise, remove seeds from the center + place on the parchment lined baking sheet.
- Spray the spaghetti squash with olive oil and place open face up. Bake in the oven for 30 minutes.
- While the spaghetti squash is cooking, mix together cooked chicken, broccoli, hot sauce, yogurt and half the shredded cheese.
- Once the spaghetti squash is cooked, shred by pulling at the center with a fork. Remove about half of the squash from the center of the skins.
- Add shredded spaghetti squash filling to the chicken/veggie/cheese/yogurt mixture.
- Stuff the spaghetti squash skins with the mixture. Top with remaining cheese + put back into the oven for 10-15 minutes.
- Optional: For the last 2 minutes turn the oven on Broil/High to get an extra brown, crispy, cheesy top.
Notes
- 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.
Do you cook the broccoli ahead of time? And would fresh or frozen work best? Thanks!
We use fresh broccoli and don’t cook it ahead of time. Frozen might work, but I think it might make things a little soggy! If you only have frozen, I’d maybe cook it on the side so the chicken/spaghetti squash doesn’t get too watery 🙂
Thanks so much!