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Buffalo Chicken Spaghetti Squash Bowls

These spaghetti squash bowls are loaded with a creamy, white sauce and topped with spicy Buffalo chicken strips! Simply grab a fork to enjoy this healthy, gluten free dinner!
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By now, I'm sure everyone knows you can roast a spaghetti squash and create noodle-like strands. The best thing since sliced bread. Maybe you're even getting sick of hearing about it. Seeing it. Or maybe you went spaghetti-squash-crazy a few years ago when the news first hit the stand. But now, it's been a little while and you're ready to come back for more.

Speaking as a mostly gluten free girl, spaghetti squash is T-rific! Ok- it doesn't have the exact taste or feel of pasta, but it does have a mild, slightly sweet flavor that pairs well with many sauces. Plus, you get to feel better about your lifestyle choices because you're eating pasta, which is made from a vegetable! Any dish that has enough flavor going on I don't even have a chance to think about missing pasta, gets a starring role in my book.

In addition to a Buffalo sauce coating my chicken, I also created a simple, white sauce. You could make extra Buffalo sauce to coat the "noodles," but I liked the idea of a creamy, cool, slightly cheesy sauce alongside the spicy kick of my Buffalo sauce. And, I ran out of hot sauce in the middle of this recipe and needed to substitute some jalapeno sauce. Yowza! I may have needed a glass of milk nearby.

Just in case you want an extra kick...

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Buffalo Chicken Strips with Cheesy Spaghetti Squash

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Ingredients in Buffalo Chicken Spaghetti Squash Bowls

  • Spaghetti Squash
  • Chicken
  • Hot Sauce
  • Lime Juice
  • Brown Sugar
  • Butter
  • Cream Cheese
  • Milk
  • Shredded Cheese
  • Sriracha

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Cheesy Spaghetti Squash Bowl with Buffalo Chicken Strips

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ROASTED SPAGHETTI SQUASH TIPS & TRICKS

  • The toughest part about working with spaghetti squash is making the first cut! I prefer to pre-bake the squash before slicing in half.
  • Cut in half lengthwise.
  • Scoop out the seeds with a grapefruit spoon…so easy.
  • Brush with olive oil and sprinkle with pepper. Spaghetti squash can be watery, so I save the salt until the end.
  • Roast cut-side down.
  • After roasting, use a fork to scrape the strands.
  • Scoop out the spaghetti-like strands and top with your favorite sauce OR simply add your sauce to the squash bowl.
  • Enjoy!

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Spicy Buffalo Chicken with Cheesy Spaghetti Squash Noodles

Buffalo Chicken Spaghetti Squash Bowls

These spaghetti squash bowls are loaded with a creamy, white sauce and topped with spicy Buffalo chicken strips! Simply grab a fork to enjoy this healthy, gluten free dinner!

Prep:
15
min
cook:
60
min
total:
75
min
Author:

Ingredients
  • 3 - 3 1/2 lb. spaghetti squash
  • Olive oil
  • Salt and pepper
  • 3 chicken breasts, about 2 lbs.

Buffalo Sauce

  • 1/2 c. hot sauce
  • Juice of 1 lime
  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar

Cheese Sauce

  • 8 oz. light cream cheese
  • 1/2 c. milk
  • 1/2 - 1 c. shredded cheese
  • 1 - 2 tsp. Sriracha
  • 1/2 c. shredded cheese
  • Optional: chopped parsley
Instructions
  • Preheat the oven to 350 degrees. Pierce the spaghetti squash with a fork. Place on a baking sheet and bake in the oven for about 10-15 minutes (this step makes it easier to cut.)
  • Increase the oven temperature to 400 degrees. Allow the squash to cool for a few minutes. Then, slice in half and scoop out the seeds. Brush the inside and outside with 1 tsp. of olive oil and season with pepper. Place, cut side down, on a lined baking sheet. Roast for 30-40 minutes, depending upon size. The cut side will be starting to turn brown and you should be able to easily pierce the inside with a fork.
  • In a large skillet, heat 2 Tbsp. of olive oil over medium heat. Season both sides of the chicken with salt and pepper. Then, brown each side for about 5 minutes. Next, add 1/2 cup of water or chicken broth, cover, and reduce the heat. Allow to steam for 10-15 minutes, depending upon thickness.
  • In a small bowl, whisk the hot sauce, lime juice, butter, and brown sugar. Set aside. Remove the chicken, but keep the skillet on medium heat and allow the leftover juices to simmer for 1-2 minutes. Slice the chicken. Then, add hot sauce mixture to the skillet. Stir and allow to cook for 1-2 minutes. Add the chicken back to the skillet. Finally, stir until well-coated.
  • In a small saucepan, heat the cream cheese over low heat. Then, whisk in the milk until smooth and creamy. Next, whisk in the shredded cheese (I only used 1/2 cup) and Sriracha.
  • Use a fork to scrape some of the "meat" away from the edges of the squash. Pour the cream sauce over each bowl. Top with Buffalo chicken strips. Next, sprinkle with shredded cheese. Low-broil for 3-5 minutes, until cheese is melted and bubbly. You can also remove the squash completely and mix with the cheese sauce in a large bowl. Then, top each serving with the Buffalo chicken strips.
  • Garnish with chopped parsley before serving.

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