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Cheesy Buffalo Chicken Spaghetti Squash Bowls

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Cheesy buffalo chicken spaghetti squash bowls are a lighter, low-carb alternative to pasta dishes, combining tender roasted squash strands with creamy, spicy buffalo chicken and melted cheese. Served in the squash shells for easy cleanup and fun presentation, they’re comforting, flavorful, and satisfying.

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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  4. Roast for 35–40 minutes, until tender and strands can be scraped with a fork.
  5. While squash bakes, mix shredded chicken with buffalo sauce and softened cream cheese in a bowl until well combined.
  6. When squash is done, fluff strands with a fork while leaving them in the shells to create bowls.
  7. Stir the buffalo chicken mixture into the squash strands.
  8. Top each bowl with shredded mozzarella and cheddar cheese.
  9. Return to oven and bake for 8–10 minutes, until cheese is melted and bubbly.
  10. Garnish with green onions and drizzle with ranch or blue cheese dressing if desired. Serve warm.

Notes

  • Roasting squash cut-side down helps reduce moisture.
  • Add sautéed veggies for extra nutrition.
  • Adjust hot sauce level based on heat preference.
  • Use dairy-free cheese for a lighter or allergy-friendly version.

Nutrition

Find it online: https://cookedbymaya.com/cheesy-buffalo-chicken-spaghetti-squash-bowls/