Buffalo Chicken Spaghetti Squash
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If you love the flavor of buffalo chicken but want a healthier way to enjoy it, this Buffalo Chicken Spaghetti Squash is for you. It’s a bold, creamy and satisfying dinner the whole family will love. Once you try this version, it’ll be your new favorite way to do buffalo chicken night!
This spaghetti squash recipe is amazing for busy weeknights, meal prep, or just great game day eats! It’s made with tender chicken and roasted spaghetti squash, all mixed together with a rich, lightly spicy sauce.
Best of all, it’s super simple to make. You only need 7 ingredients, a sheet pan, and a skillet! While the spaghetti squash roasts, you prepare the chicken and the creamy sauce by combining buffalo sauce, ranch seasoning, coconut milk, and nutritional yeast in a skillet.
Buffalo sauce adds that perfect spicy, rich, buttery flavor, and the ranch seasoning, coconut milk, and nutritional yeast lend creamy, zesty, and cheesy flavors.
By the way, if you love the flavor of buffalo sauce, check out my recipe for Instant Pot buffalo chicken – it’s so easy to make!
Happy Kitchen Secrets
Make sure your dinner turns out perfectly every time with these important mom tested cooking tips!
- Roast the squash face down. This allows it to steam and caramelize slightly, giving you more tender, flavorful strands.
- Let the squash cool slightly. This avoids a soggy texture and ensures the squash isn’t too hot to touch.
- Simmer the sauce long enough for it to thicken. Rushing this step can leave it watery instead of creamy.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
I really enjoyed this recipe. I am not big on nutritional yeast, so I put in some dried onion bits instead. Very yummy.
–Heather
Ingredients
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Ingredients
- Chicken Breasts. Use plain chicken breasts or my marinated buffalo ranch chicken for extra tender and flavorful chicken! You can also use cooked shredded chicken or rotisserie chicken.
- Spaghetti Squash. Look for a dense squash that feels heavy for its size without any mushy spots or large cracks in the skin.
- Ranch Seasoning. Use my homemade Ranch seasoning or buy your favorite brand.
- Coconut Milk. Use full fat coconut milk for a thicker, creamier sauce.
- Buffalo Sauce. Use my homemade Buffalo Sauce recipe or buy your favorite brand!
- Nutritional Yeast. Don’t skip the nutritional yeast. It adds a cheesy flavor to the sauce and thickens it slightly.
- Celery
- Oil
Optional Toppings
- Ranch Dressing
- Diced Celery
- Hot Sauce
- Parsley or Green Onion
Substitutions and Variations
Make it creamy: In place of coconut milk, you can try a bit of cream cheese or even Greek yogurt to make this dish extra thick and creamy.
Switch up toppings: Make this dish taste like buffalo wings by topping it with blue cheese crumbles, a drizzle of ranch dressing, or a dollop of sour cream with more ranch seasoning.
Add extra veggies: Stir in fresh spinach leaves for an added boost of vegetables. They blend well with the buffalo sauce and make the meal feel even more hearty!
Step by Step Instructions
Preheat your oven. Use a sharp knife to cut the spaghetti squash in half lengthwise. Scoop out all the seeds (I like to use a grapefruit spoon to do this).
Rub the flesh of each squash half with oil and sprinkle with salt and pepper. Place the squash face down on a rimmed baking sheet or in a casserole dish, and cook spaghetti squash until soft.
To test if the spaghetti squash is done cooking, slide a sharp knife through the skin. It should easily pierce the skin and slide smoothly through the flesh.
If you'd prefer to skip baking the spaghetti squash in the oven, you can cook it in the Instant Pot or Air Fryer.
Step 2: Brown the Chicken
While the squash is cooking, prepare the chicken. Dice it into bite sized pieces and season it with salt and pepper.
Grab your biggest skillet, and heat the oil in it over medium heat. Add the chicken and cook for about 5-6 minutes, turning often.
Step 3: Make the Buffalo Sauce
Next, add the celery, buffalo sauce, coconut milk, ranch seasoning and nutritional yeast to the skillet with the chicken. Mix the ingredients and bring the liquid to a simmer.
Lower the heat, then allow it to cook for another 10 minutes or so, stirring occasionally, until the sauce thickens and becomes creamy and the chicken is cooked through.
Step 4: Assemble & Serve
By now, the spaghetti squash should be done cooking, so take it out of the oven and allow it to cool slightly. Use two forks to fluff the squash.
You can serve in a fun spaghetti squash bowls (like pictured), or scrape the squash out and transfer to bowls, whatever you prefer.
Spoon the chicken and buffalo sauce mixture onto the spaghetti squash. Drizzle with more hot sauce, ranch, and sprinkle with parsley and celery.
FAQ
Yes! You can roast the spaghetti squash and cook the chicken mixture up to 3 days in advance. Store them separately in the fridge, then reheat and combine when you’re ready to serve.
To make spaghetti squash easier to cut through, poke it with a fork a few times, then microwave it for 2-3 minutes. Allow it to cool enough to handle. It’ll be softened enough to make it much easier to cut.
To refrigerate: Transfer leftovers to an airtight container or bag. Set in the refrigerator and store for 3-4 days.
To freeze: Allow the leftovers to cool to room temperature, then transfer to a freezer safe container or bag, squeezing out as much air as possible. Freeze for 2-3 months. Allow it to defrost in the refrigerator overnight, then reheat and enjoy.
Make it kid friendly: If you love buffalo sauce but your kiddo is a little wary of spice, you can mix a small portion of the sauce with extra coconut milk or ranch to mellow it out!
How to Serve Buffalo Chicken Spaghetti Squash
This dish is delicious and filling all on its own, but we always love an extra serving of veggies on the table! Try it with a side of:
- Cauliflower: Roasted cauliflower or cauliflower rice makes a great side dish.
- Peppers: Add some color with roasted or sautéed bell peppers or some foolproof shishito peppers.
- Kale: This crispy air fryer kale adds the ideal texture to your plate.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Buffalo Chicken Spaghetti Squash
Equipment
Ingredients
- 1.5 lb. chicken breasts
- 1 medium spaghetti squash 2.5 lb. to 3 lb.
- 2 Tablespoons avocado oil divided
- 1 cup buffalo sauce
- 2.5 Tablespoons ranch seasoning
- 1/3 cup nutritional yeast
- 1/2 cup unsweetened coconut milk
- 1 cup sliced celery 2-3 stalks
Serve with (all optional)
- 3 Tablespoons ranch dressing
- 2 Tablespoons hot sauce
- 1/4 cup diced celery
- 1/2 teaspoon minced parsley
Video
Instructions
Cook the Spaghetti Squash
- Preheat the oven to 400°F (204°C). Meanwhile, cut the spaghetti squash in half lengthwise and spoon out the seeds.
- Drizzle the flesh of each spaghetti squash half with half of the avocado oil and lightly season with salt and pepper.
- Place the spaghetti squash face down on a baking sheet. Bake in the oven for 28-35 minutes for al dente to tender strands of spaghetti squash. To test for doneness: Use a sharp knife to poke the skin. It should easily pierce the skin and slide through the flesh.
Prepare the Chicken
- Meanwhile, cut the chicken into bite-sized pieces. Season with salt and pepper.
- Heat the rest of the oil in a large skillet over medium heat. Add the chicken and cook, turning often, for about 5-6 minutes.
Make the Sauce
- Mix the celery, buffalo sauce, coconut milk, nutritional yeast and ranch seasoning in the skillet with the chicken.Bring the sauce to a simmer and lower the heat. Cook the chicken in the sauce as it simmers, for another 10 minutes. Once the chicken is done cooking and the sauce is thickened slightly, remove it from the heat.
Assemble and Serve
- Fluff the spaghetti squash with two forks. Either serve in the squash boats or diced the spaghetti squash into bowls. Spoon the chicken and sauce onto the spaghetti squash. Sprinkle with extra diced celery, ranch, hot sauce, and parsley and serve.
I really enjoyed this recipe. I am not big on nutritional yeast, so I put in some dried onion bits instead. Very yummy.
That is an excellent substitution! I’m glad you enjoyed it Heather!