Go Back
+ servings

Buffalo Chicken Spaghetti Squash Bowls

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!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 479kcal
Author: Michelle / Now Cook This!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 3-pound spaghetti squash
  • 1 stick butter
  • 1 (8-ounce) can tomato sauce
  • 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

Instructions

  • 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.

Recipe Notes

  • 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.