This buffalo chicken spaghetti squash is perfect for weeknights and game day alike. It’s a comforting, crowd-pleasing meal that’s easy to put together and full of bold buffalo flavor.
Buffalo everything feels timely this week — whether you’re gearing up for a big game or just craving spicy, tangy comfort food. This recipe delivers that classic wing experience in a lighter, vegetable-forward way.
Even if you don’t care much about the game, the food is reason enough to be excited. This dish comes together quickly and leaves behind the heaviness of typical buffalo plates while keeping all the flavors you love.
I originally tested this with chickpeas because buffalo chickpeas sounded so good. They work, and if you prefer a meatless option, crispy roasted chickpeas make a great topping. For this version, I settled on chicken for the texture and heartiness it provides.
After years of infusing recipes with buffalo flavors, I’ve developed a combination that consistently hits the mark. Below are the key components that make this dish sing.
Best buffalo flavor combo:
- Buffalo wing sauce — I prefer Frank’s wing sauce melted with a bit of butter for a glossy, balanced sauce.
- A mix of sharp cheddar and blue cheese — more cheddar for melty richness and crumbled blue for tang.
- Blue cheese or ranch dressing — use one or both to taste; they bring creaminess and cool the heat.
- An herb trio of cilantro, chives, and green onions — chopped and sprinkled on top for freshness and contrast.
These elements together recreate the full buffalo wing experience. Of course, adjust quantities to match your preferences or what’s on hand.
Spaghetti squash is a favorite in my kitchen — not as a pasta substitute, but as a delicious vegetable base. I like to slice the squash, roast the halves, and scrape the strands so every stuffed bite mixes the squash with the buffalo toppings. You can serve it in the squash bowls or scrape the strands out onto plates.
If you’re in a buffalo mood, this recipe pairs well with other buffalo-inspired dishes, but on its own it’s satisfying, flavorful, and easy to scale up for guests.
This baked stuffed squash is filling and perfect for weeknights. In a rush, rotisserie chicken works well, or for extra crunch use frozen popcorn chicken tossed in sauce. Leftovers reheat nicely in a low oven wrapped in foil.
Buffalo Chicken Spaghetti Squash
Buffalo Chicken Spaghetti Squash
4 people
25 mins
20 mins
45 mins
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Ingredients
- 2 whole spaghetti squash
- 1 to 2 tablespoons olive oil
- Kosher salt and pepper
- 1 tablespoon unsalted butter
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/3 cup buffalo wing sauce, plus more for drizzling
- 6 green onions, thinly sliced
- 1/3 cup blue cheese dressing or ranch, or a mixture of both
- 1 cup freshly grated sharp cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped cilantro
- 3 tablespoons chopped chives
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil, place cut-side down on the baking sheet, and roast for 25 minutes.
- While the squash roasts, make the chicken: heat a large skillet over medium heat and add the butter. Season the chicken with salt and pepper, then brown on all sides until cooked through, about 5 to 6 minutes. Reduce heat to low, drizzle in the 1/3 cup buffalo wing sauce, add half the sliced scallions, toss to coat, then turn off the heat.
- When the squash are done, remove from the oven and flip them over. Scrape the strands with a fork and season with a pinch of salt and pepper. Drizzle with a little buffalo wing sauce and blue cheese or ranch dressing if desired. Sprinkle with a bit of cheddar, then layer the chicken evenly into the squash halves.
- Top with the remaining cheddar and the crumbled blue cheese. Return to the oven and bake another 15 minutes, until the cheese is melted and bubbly.
- Remove from the oven. Mix the remaining green onions, cilantro, and chives and sprinkle over the squash. Drizzle with more wing sauce and add extra crumbled blue cheese if you like. Serve warm.
- Leftovers: wrap the whole squash in foil and refrigerate. Reheat in a low oven (about 300°F) for 20 minutes or until warmed through.
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