Buffalo Chicken Spaghetti Squash

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Serve this spin on buffalo chicken at your next game time get-together.

The craving for a crispy, fried buffalo wing dipped in fatty ranch dressing can be a powerful pitfall for some people…especially when it comes to game time parties! If you are struggling with that craving but trying to maintain your healthy lifestyle, this Buffalo Chicken Spaghetti Squash is a must-try! We’ve combined shredded chicken, hot sauce, homemade ranch dressing, and low-fat cheese into a tasty, but healthy casserole. The spaghetti squash boats will fill you up, but without all the carbs. Plus, spaghetti squash is loaded with fiber, potassium, and several key vitamins. It has all the flavors you love without those nasty additives.

Serve this spin on buffalo chicken at your next game time get-together to replace those fatty wings, or just enjoy as a meal any night of the week. It reheats well, so it would also make a great lunch to take along!

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Buffalo Chicken Spaghetti Squash

This tasty version of buffalo chicken will leave you satisfied and without regrets.
Yield 4 people
Serving Size
Course Dinner
Cuisine American


  • 1 spaghetti squash large
  • 1 onion small, diced
  • 2 carrots medium, diced
  • 2 celery stalks diced
  • 1 pound chicken cooked, shredded
  • 1/2 cup hot sauce
  • 1/4 cup Homemade Ranch Dressing
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup cheddar cheese low-fat, shredded
  • 2 eggs
  • 1/4 cup green onion chopped


  • Preheat the oven to 400 degrees F and spray a baking sheet with cooking spray.
  • Slice your spaghetti squash in half lengthwise and scoop out the seeds, then spray the cut side of the squash with a little olive oil cooking spray and place cut side down on the baking pan.
  • Roast spaghetti squash for 30-45 minutes or until it is tender.
  • While the squash is cooking, sauté the onion, celery, and carrots until softened and mostly cooked through.
  • In a large bowl, combine the sauteed vegetables, chicken, hot sauce, ranch dressing, garlic powder, salt, pepper, eggs, and cheese.
  • Once the squash is cooked through, allow to cool slightly then use a fork to scrape the insides into your chicken mixture, making sure not to tear the skins.
  • Make sure that the spaghetti squash is well incorporated with the other ingredients, then divide the mixture between the spaghetti squash halves.
  • Bake at 350 degrees for 30-35 minutes, or until hot and bubbly.
  • Remove from the oven and garnish with the green onions and additional ranch or hot sauce if desired.

Nutrition Information

Calories: 457kcal | Carbohydrates: 19g | Protein: 44g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 1146mg | Fiber: 4g | Sugar: 9g |
SmartPoints (Freestyle): 13
Keywords Gluten-Free, Low-Carb

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Other craveable food recipes to try:

Pizza Zucchini Boats

Skinny Bell Pepper Nacho Boats

What is your ultimate fatty food craving? Share with us in the comments!

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Chef Heather

Heather is a trained chef and writer from Houston, TX. She has a degree in culinary arts, and is married to her culinary school sweetheart who is also a chef. Heather has a passion for creating healthy meals that don't sacrifice on flavor. She loves Crossfit and is always looking for ways to make healthier versions of her favorite meals. Heather believes the secret to sticking with any healthy meal plan is to include foods that you really enjoy!

More by Chef Heather

1 Comment

  1. I have made this for dinner multiple times. It is absolutely delicious! The flavors popped in our mouths.

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