Buffalo Chicken Spaghetti Squash Boats

Buffalo Chicken Spaghetti Squash Boats

Try this buffalo chicken spaghetti squash boat for a hearty meal that’s lighter on carbs but LOADED with flavor! Warm, cheesy, delicious – and gluten free!


Buffalo Chicken Spaghetti Squash
  • 2 Tbsp blue cheese crumbles
  • 3 Tbsp buffalo sauce
  • 1/4 tsp garlic powder
  • 1/3 cup Greek Yogurt
  • 2 Tbsp green onion chopped
  • pinch of pepper
  • pinch of salt
  • 1.5 cups shredded chicken
  • 1 spaghetti squash
  • Topping
  • blue cheese dressing (see my Unjunk Your Foods eBook for my recipe!)
  • 1/4 cup shredded cheddar cheese
  • Procedure

  • Preheat oven to 400°F (200°C).
  • Poke holes in squash with a fork and microwave 5 minutes to soften up the squash.
  • Score all the way around the squash lengthwise with a knife, marking the line of the cut. Cut squash in half lengthwise, scrape out seeds.
  • Brush with olive oil, season with salt & pepper.
  • Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.
  • Can store in the fridge for a few days before making your boat, or prep to eat immediately.
  • When cool enough and ready to eat, scrape/shred the squash.
  • Reduce oven to 350°F (180°C).
  • In a large mixing bowl, combine Greek yogurt, buffalo sauce, garlic powder, salt, and pepper.
  • Add shredded chicken, crumbled blue cheese, and green onion. Mix to combine.
  • Place cooked spaghetti squash halves, face up, onto a baking sheet lined with parchment. Spoon ½ of buffalo chicken mixture into each spaghetti squash boat and mix to combine with spaghetti squash shreds.
  • Top with cheese and bake for 20 minutes. Cover with foil as a tent if it starts to brown (don’t stick foil down firmly on squash boats).
  • Broil without foil for the last few minutes for golden bubbly cheese.
  • Garnish with green onion, ranch or blue cheese dressing, and extra hot sauce if desired!
  • Nutritional Info

    Serving: 1 boat,
    yields 2 boats servings
    Calories: 302

    • 23g Carbs

    • 10g Fat

    • 36g Protein

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