Buffalo Chicken Stuffed Spaghetti Squash
Published October 23, 2024 • Updated February 1, 2026
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Shredded chicken tossed in a creamy buffalo sauce, piled into roasted spaghetti squash - the squash is the bowl AND the noodles. It's gluten-free, low carb, and the only dish you need to wash is the baking sheet.
I love a dinner that basically makes itself. I already had my delicious buffalo chicken stuffed avocados as a high-protein option, but I wanted to try swapping in spaghetti squash for a Fall twist – it gives you that pasta feel without the carbs.
If you haven’t tried spaghetti squash yet, you’re in for a treat. Once it’s roasted, the flesh shreds into these long strands that look just like spaghetti. The tangy buffalo chicken filling plays off the natural sweetness of the squash really well – it’s one of those combinations that just works.
And the best part? You eat it straight out of the squash. No extra bowls, no plating – just stuff it, bake it, and bring the whole thing to the table. My kids think it’s fun to eat out of a squash, and I love that there’s basically nothing to clean up.
Fall is the perfect season to make this because spaghetti squash is more readily available alongside pumpkins and other seasonal produce. Although you can usually find spaghetti squash year-round, the cooler weather makes it especially appealing. So if you aren’t a big fan of pumpkin and would never make my pumpkin soup, I think this stuffed squash recipe is more your speed.
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Ingredients
1 large spaghetti squash -
1 cup plain Greek or low-carb yogurt
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2 tablespoons red hot sauce
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1 tablespoon lemon juice
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1/2 tablespoon chopped fresh parsley
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1/2 tablespoon garlic powder
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1/2 tablespoon onion powder
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1 teaspoon dried dill
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1/2 teaspoon chopped fresh chives
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2 cups cooked & shredded chicken
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1/4 cup crumbled blue cheese, divided
Step by Step Instructions
Step by Step Instructions
Prepare the squash
Preheat the oven to 400°F. Cut the spaghetti squash in half and remove the seeds. Place it on a baking sheet skin side up, and bake for 40-50 minutes until softened.
- 1 large spaghetti squash
Make the filling
During the last 10 minutes of the squash roasting, make the filling. In a large mixing bowl, add Greek yogurt, hot sauce, lemon juice, garlic powder, onion powder, parsley, dill and chive. Mix until combined.
- 1 cup Greek yogurt
- 2 tablespoons hot sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chopped parlsey
- 1 teaspoon dried dill
- 1/2 teaspoon chopped chives
Add the protein
Stir in shredded chicken and mix until chicken is fully coated.
- 2 cups cooked chicken
Shred squash
Once the spaghetti squash is done baking, carefully flip it over to show the inside. Using two small forks, lightly shred the inside of the squash to form the “spaghetti.”
Stuff it
Fill each ½ baked squash with the chicken mixture and top with 2 tablespoons of crumbled blue cheese on each side. Place back in the oven for another 5 to 10 minutes until heated on top and warmed through. Garnish with fresh chopped green onions or chopped fresh chives.
- 1/4 cup crumbled blue cheese
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
I used leftover grilled chicken and it came out great. The blue cheese added a nice kick. Will make again soon.
This dish was 10/10! Came together quickly using store bought rotisserie chicken and is definitely going on the menu rotation!