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A baked Buffalo chicken spaghetti squash half filled with a cheesy, golden topping and garnished with chopped parsley sits on a plate, with a fork twirling the squash strands.
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4.91 from 10 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken Spaghetti Squash
Servings: 2

Ingredients

  • 1 small spaghetti squash cut in ½ and deseeded
  • 1 cup low-fat Greek yogurt
  • 2 tbsp Ranch Seasoning
  • 1 tsp lemon juice
  • ⅓ cup Franks Red Hot
  • 1½ cups rotisserie chicken
  • ¼ cup cheddar shredded

Instructions

  • Pre-heat oven to 400°F
  • Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
  • Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
  • While the squash roasts, add all of the other ingredients except the cheddar to a large bowl and mix well.
  • Fill roasted squash with Buffalo Chicken mixture, top with cheddar, and bake for 5 more minutes.
  • Mix well and enjoy!!

Nutrition

Calories: 662kcal | Carbohydrates: 47g | Protein: 66g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 191mg | Sodium: 3188mg | Potassium: 535mg | Fiber: 7g | Sugar: 18g | Vitamin A: 787IU | Vitamin C: 11mg | Calcium: 343mg | Iron: 2mg
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