Buffalo Chicken Spaghetti Squash

This Buffalo Chicken Spaghetti Squash brings all the heat and creaminess of classic buffalo chicken dip, but swaps out the chips and carbs for naturally sweet, roasted spaghetti squash strands. Each bite is creamy, spicy, tangy, and perfectly cheesy — while still being balanced, light, and packed with protein.

It’s a 30-minute dinner that’s weeknight-friendly, family-approved, and easy to clean up (because I know you’ve got better things to do than scrub pans).

❤️ Why You’ll Love Buffalo Chicken Spaghetti Squash

My Buffalo Chicken Spaghetti Squash is comfort food that loves you back. Between the rotisserie chicken, the high-protein Greek yogurt, and the spaghetti squash brimming with fiber, you’ll stay full and satisfied without that post-pasta slump.

It’s perfect for meal prep and easy to customize. For those who “don’t do squash,” trust me, this hits the spot.

🍲 Ingredients

The magic of this dish is that it turns simple ingredients into something crave-worthy.

🍗 Rotisserie chicken adds lean protein and a savory base that makes dinner faster (and cleaner).

🍋 A touch of lemon juice brightens up all that spicy, creamy goodness and gives it a little zing.

🔥 Frank’s RedHot — because we’re not here to mess around. It’s tangy, vinegary, and the key to that unmistakable buffalo flavor.

🥛 Low-fat Greek yogurt brings in the creaminess and protein without the guilt. Plus, it cools down the heat just enough.

🌿 Ranch seasoning adds herby flavor and that nostalgic ranch-dip comfort.

🧀 A small handful of shredded cheddar ties everything together with a little salty, melty magic.

And, of course, the star — roasted spaghetti squash — which transforms into tender, noodle-like strands that soak up all that buffalo-ranch goodness.

👩‍🍳 How to Make Buffalo Chicken Spaghetti Squash

• Start by preheating your oven to 400°F and cutting your spaghetti squash in half lengthwise. Scoop out the seeds (aka the “guts”) and place the halves cut-side down on a parchment-lined baking sheet. Pop them into the oven for about 30 minutes — maybe 40 if your squash is on the larger side.

• While the squash roasts, whisk together Greek yogurt, ranch seasoning, lemon juice, and Frank’s RedHot in a big bowl. Add your shredded rotisserie chicken and mix until everything’s evenly coated in creamy buffalo goodness.
• Once your squash is tender, flip it over and fill each half with that spicy chicken mixture. Sprinkle cheddar on top — because cheese makes everything better — and bake for another 5 minutes, just until it melts into perfection.
• Grab a fork, fluff the strands, mix it all up, and dive in. (Bonus: you’re eating straight out of the squash, so… fewer dishes!

🗒 Substitutions

• No rotisserie chicken? Use leftover grilled chicken or even shredded turkey.
• Don’t have ranch seasoning? Mix garlic powder, onion powder, dill, parsley, salt, and pepper — instant ranch vibes.
• For a milder version, use less hot sauce and add a spoonful of cream cheese for extra richnes

🗒 Best served with

• French Onion Spaghetti Squash
• Big Mac Spaghetti Squash

👝 How to Store Leftovers

Let leftovers cool completely before sealing them in an airtight container. They’ll keep in the fridge for up to four days — perfect for weekday lunches.

🤔 Common Questions

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