Meet your new favorite healthy dinner! Spicy, zesty, buttery, and tangy, this Buffalo Chicken Spaghetti Squash is everything you want in an exciting weeknight meal. Not only is it fast and easy to make, but it’s Whole30 and low carb friendly, too!
Why We Love It
This recipe is perfect for busy weeknights, healthy game day eats, or when you just need something fun in your routine.
It’s made with tender chicken and roasted spaghetti squash, all mixed together with a rich, lightly spicy sauce.
And because it’s made with all natural, low carb ingredients, it’s dairy free, Keto friendly, and Whole30 compatible.
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 cheese-y flavors.
- Chicken Breasts. Use plain chicken breasts or my marinated buffalo ranch chicken for extra tender and flavorful chicken!
- Spaghetti Squash. Look for a dense feeling squash without any mushy spots or large cracks in the skin.
- Ranch Seasoning. Use my homemade Ranch recipe 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 cheese-y flavor to the sauce and thickens it slightly.
Serve with (all optional)
- Diced Celery
- Hot Sauce
Step by Step Instructions
Step 1: Bake the Spaghetti Squash
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 them face down on a rimmed baking sheet, and cook until soft.
👉 To test if a spaghetti squash is done cooking, slide a sharp knife through the skin. It should easily pierce the skin and slide smoothly through the flesh.
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 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 directly to the skillet with the chicken. Mix the ingredients together 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 boat (like pictured), or transfer the squash 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 & Expert Tips
Spaghetti squash is great for Keto ways of eating, because it’s low in carbs, high in fiber, mild in flavor, and mimics the texture and consistency of actual spaghetti. It contains about 4 net carbs per half cup.
The nutritional yeast will work to thicken the sauce slightly as it simmers and reduces. If you wanted a creamier sauce, mix in 1 Tablespoons of potato flakes (for Whole30) or 1/4 teaspoon xanthan gum (for Keto or Whole30) as it simmers. Both are thickening agents.
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 just slightly, but enough to make it much easier to cut. For long squash noodles, cut it from stem to bottom. For shorter squash noodles, cut it along the middle (like a belt around its waist).
Refrigerate: Transfer leftovers to an airtight container or bag. Set in the refrigerator and store for 3-4 days.
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.
- Chicken Bacon & Ranch Spaghetti Squash
- Buffalo Chicken & Spaghetti Squash Bake
- Pesto Chicken & Spaghetti Squash Bake
- Buffalo Chicken Dip (Whole30, Dairy Free)
Making this recipe? I’d love to hear about your experience with it!
Leave a comment below or tag me on Instagram @cookathomemom!
Buffalo Chicken Spaghetti Squash
- 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
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.