These Buffalo Chicken Spaghetti Squash Bowls – filled with tender chicken, veggies, homemade Buffalo sauce, and topped with mozzarella cheese, ranch dressing and green onions – are sure to become an instant favorite!
If you like Buffalo wings, you definitely need to try these spaghetti squash bowls. Immediately. Like go to the grocery store right now and get the stuff you need to make them tonight. Seriously, they’re that good!
I love Buffalo anything! I can’t get enough of it. Chicken wings, bites, pizza, cauliflower, mac and cheese, eggs…you name it. I will put that dang sauce on everything and absolutely love it!
I first made this recipe a few years ago when we had so many spaghetti squash from our garden that I must have made it 50 different ways. But this one…oh, yes, this one…it was the best out of all of them!
Sadly, I didn’t have any spaghetti squash in my garden this year, so I have to say a big thank you to David’s brother Jimmy and his wife, Annie, who were super generous and gave us several from their garden!
Made with (what I think is) the best homemade Buffalo sauce ever, these bowls give you all of that awesome Buffalo flavor without all the fat and calories of deep-fried wings, and you’re eating lots of veggies too (spaghetti squash, onions, carrots, and celery).
Top all that with some melty mozzarella cheese, and then drizzle it with some more of that amazing sauce and some ranch dressing and sprinkle it with green onions, and you’ve got one heck of a winner for dinner!
Ingredients you need:
- Spaghetti squash
- Olive oil
- Tomato sauce
- Cayenne pepper sauce (I use Frank’s Red Hot (#notsponsored))
- Chicken tenders (or boneless breasts or thighs)
- Salt and pepper
- Mozzarella cheese
- Ranch dressing
- Green onions
Here’s a quick look at how to make Buffalo Chicken Spaghetti Squash Bowls:
Tips & Tidbits:
- Be very careful cutting that raw spaghetti squash in half, as it can be a bit tricky! Use a very sharp knife, lots of common sense, and keep your hands and fingers away from the path of the blade.
- Although you end up with two bowls, this recipe is definitely enough to feed 4 people. Just cut each bowl in half.
- You could use boneless, skinless chicken thighs if you prefer dark meat.
- You can use blue cheese dressing instead of ranch.
- Using the spaghetti squash shells as bowls is just for presentation. Don’t eat them (the skins are way too tough)!
- Instead of using the spaghetti squash shells as bowls, you could put the shredded spaghetti squash either into individual baking dishes or one big baking dish (spray with cooking spray first), top with the chicken, veggies, sauce, and cheese, and then bake until heated through and the cheese melts.
- I keep the leftover Buffalo sauce handy while we’re eating just in case anyone wants some extra sauce (which I always do!). If you have any sauce left over, keep it in the refrigerator in an air-tight container for up to 3 to 4 days or freeze it for 2 to 3 months.
- Don’t let that 1 hour and 20-minute total time scare you away from making these! Most of that time is oven time. And besides, these are so worth it!
Is your mouth watering yet?
I hope you try this recipe for Buffalo Chicken Spaghetti Squash Bowls and love it as much as I do. Thanks for visiting today!
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- Zucchini Lasagna Roll-Ups With Spinach and Cheese
- Yellow Squash Casserole
Buffalo Chicken Spaghetti Squash Bowls
- 2 tablespoons olive oil, divided
- 1 3-pound spaghetti squash
- 1 stick butter
- 1 (8-ounce) can tomato sauce
- ⅓ cup cayenne pepper sauce, I use Frank's Red Hot, add more or less to taste
- 2 large carrots, peeled and thinly sliced
- 3 large stalks celery, thinly sliced
- 1 medium onion, chopped
- 1 pound chicken tenderloins, cut into bite-sized pieces (or boneless breasts or thighs)
- salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons additional Buffalo sauce, or to taste
- 2 tablespoons ranch dressing, or to taste (or you could use blue cheese dressing)
- 2 green onions, thinly sliced
- Preheat the oven to 375°F.
- Carefully, using a sharp knife, cut the spaghetti squash in half lengthwise (from the stem to the bottom). Don't cut through the stem; cut to one side of the stem. Scoop out the seeds and discard.
- Brush the flesh of each half of the spaghetti squash with ½ tablespoon of the olive oil and season with salt and pepper.
- Place the spaghetti squash, cut-side down, on a baking sheet lined with aluminum foil (for easy clean-up).
- Bake for 45 minutes or until tender and you can easily pierce it with a knife.
- Remove the spaghetti squash from the oven, carefully turn it over, and allow it to cool for a few minutes until it is not too hot to handle.
- While the spaghetti squash is roasting and cooling, make the Buffalo sauce and the filling.
- In a small saucepan, combine the butter, tomato sauce, and cayenne pepper sauce. Cook over low heat, stirring occasionally, until the butter is melted and the sauce is heated through. Remove from the heat and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the carrots, celery, and onion; sauté, stirring frequently, just until they begin to soften.
- Add the chicken to the pan; season with salt and pepper. Cook, stirring frequently, just until the chicken is cooked through and no longer pink.
- Add half of the Buffalo sauce (about 1 cup); stir to combine. Taste and adjust seasoning if needed.
- Using a fork, gently scrape the flesh of the squash into spaghetti-like strands. Leave the squash in the shells.
- Divide the chicken mixture evenly between the two squash halves.
- Top each squash half with ½ cup mozzarella cheese.
- Bake for 15 to 20 minutes or until heated through and the cheese is melted.
- Drizzle with additional Buffalo sauce, ranch dressing, and sprinkle with green onions.
- Although you end up with two big bowls, this recipe is definitely enough to feed 4 people. Just cut each bowl in half.
- Using the spaghetti squash shells as bowls is just for presentation. Don’t eat them!
- Instead of using the spaghetti squash shells, you could put the shredded spaghetti squash either into individual baking dishes or one big baking dish (spray with cooking spray first), top with the chicken, veggies, sauce, and cheese, and then bake until heated through and the cheese melts.