Name: Cheesy Buffalo Chicken Spaghetti Squash Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tbsp olive oil; Salt and black pepper to taste; 2 cups cooked shredded chicken (e.g., rotisserie); 1/2 cup buffalo sauce; 4 oz cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 2 tbsp chopped green onions (optional, for garnish); Ranch or blue cheese dressing (optional, for topping)

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Cheesy buffalo chicken spaghetti squash bowls are one of my favorite lighter comfort meals. I love how the spaghetti squash creates tender strands that mimic pasta but keep things light, while the spicy buffalo chicken and melted cheese add that satisfying, indulgent touch. It’s a perfect blend of wholesome and flavorful, and I enjoy serving it straight in the squash shells for a fun presentation.

Why You’ll Love This Recipe

I like that this recipe is both cozy and nourishing. The buffalo sauce gives it a kick of heat, the cheese makes it creamy, and the squash keeps it on the healthier side. I also love how easy it is to prepare—it looks fancy but is really straightforward. Plus, everything bakes in the squash bowls, which makes cleanup so simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti squash
Olive oil
Salt and black pepper
Cooked shredded chicken (rotisserie chicken works well)
Buffalo sauce
Cream cheese (softened)
Shredded mozzarella cheese
Shredded cheddar cheese
Green onions (optional, for garnish)
Ranch or blue cheese dressing (optional, for topping)

Directions

I preheat the oven to 400°F (200°C).
I cut the spaghetti squash in half lengthwise and scoop out the seeds.
I drizzle the insides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet.
I roast for about 35–40 minutes, until the squash is tender and strands can be scraped with a fork.
While the squash bakes, I mix the shredded chicken with buffalo sauce and softened cream cheese until well coated.
Once the squash is ready, I use a fork to fluff the strands, leaving them in the shell to form bowls.
I stir in the buffalo chicken mixture, then top with mozzarella and cheddar cheese.
I return the squash bowls to the oven for 8–10 minutes, until the cheese melts and bubbles.
I garnish with green onions and, if I like, drizzle with ranch or blue cheese dressing before serving.

Servings and timing

This recipe makes 2 servings. It takes about 15 minutes to prepare and 45–50 minutes to cook, so I plan on roughly 1 hour total.

Variations

I sometimes add sautéed veggies like bell peppers or spinach for extra nutrition.
For a spicier version, I mix a little extra hot sauce into the chicken before baking.
When I want more creaminess, I stir in a bit of ranch or blue cheese dressing with the chicken.
If I need a lower-dairy option, I use dairy-free cheese and cream cheese substitutes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. I avoid freezing, since spaghetti squash can become watery when thawed.

FAQs

How do I make spaghetti squash strands less watery?

I roast the squash cut-side down so it caramelizes and stays drier, then let it cool slightly before fluffing the strands.

Can I cook the squash in the microwave instead of the oven?

Yes, I sometimes microwave the halves cut-side down in a dish with a little water for about 10–12 minutes, though I prefer the oven for better flavor.

Can I use leftover chicken for this recipe?

Yes, I often use shredded rotisserie chicken or any leftover cooked chicken to make it quick and easy.

What cheese works best in this recipe?

I like mozzarella for stretchiness and cheddar for flavor, but I can use Monterey Jack, pepper jack, or a blend depending on what I have.

Can I make this ahead of time?

Yes, I prepare the stuffed squash bowls, store them in the fridge, and bake them just before serving to keep them fresh.

Conclusion

Cheesy buffalo chicken spaghetti squash bowls are one of my go-to meals when I want something flavorful yet lighter than pasta. I love how the squash strands soak up the creamy, spicy chicken mixture, and the melted cheese ties everything together. It’s simple, satisfying, and always a hit at the table.

Cheesy Buffalo Chicken Spaghetti Squash Bowls