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Creamy Buffalo Chicken Spaghetti Squash Bowls

Name: Creamy Buffalo Chicken Spaghetti Squash Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 cups cooked shredded chicken; 1 cup buffalo sauce; 1/2 cup cream cheese; 1/2 cup shredded cheese (cheddar or mozzarella); Chopped green onions for garnish; Salt and pepper to taste

Bright, comforting, and just the right amount of spicy — these Creamy Buffalo Chicken Spaghetti Squash Bowls turn weeknight dinner into something special without a lot of fuss. Roasted spaghetti squash provides a light, slightly sweet base while creamy buffalo chicken adds richness and heat; together they make a satisfying low-carb alternative to pasta that’s excellent for meal prep or an indulgent Tuesday night. If you enjoy buffalo flavors, you might also like this Buffalo Chicken Pinwheels recipe for another crowd-pleasing option.

Why make this recipe
If you’re tired of the same heavy pasta or bland casseroles, this recipe is perfect because it replaces dense carbs with roasted squash while still delivering the creamy, tangy buffalo flavor you crave. The baked presentation in the squash halves makes it feel special without extra effort, and it’s adaptable to what’s in your fridge.

Ingredients

1 medium spaghetti squash
2 cups cooked shredded chicken
1 cup buffalo sauce
1/2 cup cream cheese
1/2 cup shredded cheese (cheddar or mozzarella)
Chopped green onions for garnish
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30–40 minutes.
In a bowl, combine the shredded chicken, buffalo sauce, and cream cheese until well mixed.
Once the squash is cooked, let it cool slightly, then use a fork to scrape the flesh into strands.
Mix the spaghetti squash strands with the buffalo chicken mixture until well combined.
Place the mixture back into the squash halves, top with shredded cheese, and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
Garnish with chopped green onions before serving.

Step-by-Step Guide to Making Creamy Buffalo Chicken Spaghetti Squash Bowls

Choosing and preparing the squash
- Pick a spaghetti squash that feels heavy for its size and has firm, unblemished skin. A medium squash usually yields two generous bowls. Rinse and dry it before cutting. To make halving easier, microwave the whole squash for 2–3 minutes to soften the skin slightly, then use a sharp, sturdy knife to cut lengthwise. Scoop seeds with a spoon and discard or roast them separately for a crunchy snack.
Roasting the squash to perfect strands
- Place the squash halves cut-side down on a lightly oiled baking sheet or one lined with parchment paper. Roast at 400°F (200°C) for 30–40 minutes depending on size; you want tender flesh that pulls into spaghetti-like strands when scraped with a fork. Overcooking can make it mushy, so check at 25–30 minutes if your squash is smaller.
Preparing the buffalo chicken filling
- While the squash roasts, combine 2 cups of cooked, shredded chicken with 1 cup buffalo sauce and 1/2 cup softened cream cheese in a mixing bowl. Use a fork or spatula to break up lumps so the cream cheese incorporates smoothly. Season with salt and freshly cracked black pepper to taste. If your buffalo sauce is extra spicy, start with 3/4 cup and adjust.
Combining squash and filling
- Let the roasted squash cool just enough to handle. Use a fork to scrape the flesh lengthwise into strands and place them in a large bowl. Gently fold the buffalo chicken mixture into the squash strands until everything is evenly distributed. This is where the texture comes together — aim for creamy, not soupy.
Baking and finishing touches
- Spoon the mixture back into the squash shells, packing it lightly. Sprinkle 1/2 cup shredded cheddar or mozzarella on top, place back in the oven, and bake 10–15 minutes until the cheese is melted and bubbly and the edges begin to brown. Garnish with chopped green onions for color and a bit of fresh bite.
Serving and garnishing
- Serve directly in the squash halves for a rustic presentation. Offer extra buffalo sauce, ranch or blue cheese dressing, and a few celery sticks on the side for crunch if desired.

A few notes about timing: prepping the filling while the squash roasts keeps hands-on time low (about 15 minutes), and the final bake is quick. From start to finish you’re looking at roughly 50–65 minutes, much of which is hands-off roasting.

What makes it special
This recipe stands out because it balances comfort and lightness: the spaghetti squash provides that satisfying strand texture without heavy noodles, while the creamy buffalo chicken hits the savory, tangy notes you want from a buffalo dish. Baked and served in the squash halves, it’s visually appealing and portion-controlled.

Serving Ideas for Creamy Buffalo Chicken Spaghetti Squash Bowls

Serve with a crisp green salad tossed in a light vinaigrette to cut through the richness.
Pair with raw celery and carrot sticks plus a side of ranch or blue cheese dressing for a classic buffalo contrast.
For a heartier meal, add a scoop of cooked quinoa or a slice of crusty bread on the side (if you’re not keeping it low-carb).

Best Way to Store Creamy Buffalo Chicken Spaghetti Squash Bowls

Refrigerate in an airtight container for 3–4 days at 40°F (4°C).
For longer storage, freeze portions in freezer-safe containers for up to 2 months at 0°F (-18°C).
Thaw frozen portions overnight in the refrigerator before reheating.

Tips to make Creamy Buffalo Chicken Spaghetti Squash Bowls (Q&A style)
Q: How do I keep the filling creamy without it separating?
A: Use softened cream cheese and fold it in thoroughly with the chicken while still slightly warm; avoid overheating the filling before baking. If it gets a bit dry, stir in 1–2 tablespoons of sour cream or a splash of milk.

Q: Can I use rotisserie chicken?
A: Yes — rotisserie or leftover roast chicken works great. Shred it finely so it blends smoothly.

Q: Is the buffalo heat adjustable?
A: Absolutely — reduce the buffalo sauce for milder flavor or add extra for more heat. You can also mix in a tablespoon of honey to temper the spice.

Q: Can I make this ahead?
A: Prepare the filling and the roasted squash separately, then combine and bake right before serving for best texture.

Variations

Vegetarian option: Replace shredded chicken with shredded jackfruit or firm crumbled tofu tossed in buffalo sauce and cream cheese for a plant-based take.
Cheesy twist: Swap the cheddar or mozzarella for pepper jack and add a scatter of crumbled blue cheese for a bold flavor profile.

Tips on ingredients swaps and flavor balance (paragraph)
If you need a dairy-free version, use a vegan cream cheese and a dairy-free shredded cheese; the texture will be slightly different but still enjoyable. To tone down the heat yet keep the buffalo character, mix half buffalo sauce and half tomato-based BBQ sauce — you’ll get tang with a touch of sweetness. Always taste as you go, especially when using pre-made sauces that vary in intensity.

How to make it faster

Use a microwave to soften and partially cook the squash before briefly roasting to finish and caramelize the edges.
Use pre-cooked shredded chicken (such as deli rotisserie) and pre-softened cream cheese to cut assembly time.

Dietary notes and swaps

Low-carb / keto: This is already a lower-carb option thanks to the squash; use full-fat cream cheese and a low-sugar buffalo sauce for strict keto.
Gluten-free: Naturally gluten-free if your buffalo sauce is certified gluten-free — double-check store-bought sauces.
High-protein: Increase shredded chicken to 3 cups or add a scoop of cooked quinoa for extra protein.

Make-ahead and meal prep
This dish is ideal for meal prep because the components reheat well. Store squash halves or mixed filling in individual containers for easy lunches. Reheat in the oven at 350°F (175°C) for the best texture — the oven crisps the top and warms the filling evenly. For a microwave, cover loosely and heat in 60–90 second bursts to avoid drying out.

Troubleshooting common problems

Squash is mushy: You likely over-roasted it. Reduce roast time next time and check earlier.
Filling is watery: Drain any excess liquid from the shredded chicken if it was stored with juices; don’t over-mix after adding cream cheese.
Cheese doesn’t melt well: Use a good melting cheese (cheddar or mozzarella) and ensure the oven is hot enough for the final bake (400°F initially, then 375–400°F for the topping melt).

Kitchen equipment suggestions

A sturdy chef’s knife for halving the squash.
Baking sheet and parchment paper for easy clean-up.
Mixing bowl and fork/spatula for folding the filling.
Oven-safe baking dish or the squash halves themselves for final baking.

How to present Creamy Buffalo Chicken Spaghetti Squash Bowls at a gathering
Serve each stuffed squash half on a white platter with a scattering of chopped green onions and a few celery sticks for crunch. Offer small bowls of ranch and blue cheese dressing at the table and a tray of raw vegetables. Guests can spoon extra buffalo sauce on top if they want more heat.

FAQs
Q: Can I use ground chicken instead of shredded?
A: Yes. Cook and season the ground chicken fully before mixing it with buffalo sauce and cream cheese; the texture will be different but still tasty.

Q: What’s the best cheese to use?
A: Cheddar or mozzarella are great for meltability; use pepper jack for a spicier finish or blue cheese crumbles for classic buffalo pairing.

How long does it take from start to finish?
Expect about 50–65 minutes total: 30–40 minutes to roast the squash, 10–15 minutes for the final bake, and ~15 minutes of hands-on prep.

Q: Can I add vegetables to the filling?
A: Absolutely. Sautéed bell peppers, onions, or mushrooms tossed into the chicken mixture add flavor and bulk.

Q: Is this kid-friendly?
A: Yes — adjust the buffalo sauce to taste (mild or half buffalo/half BBQ) and top with cheese to win over picky eaters.

Final serving suggestions and pairing ideas
This dish is flexible across seasons: a crisp winter kale salad pairs well, while a light cucumber-and-tomato salad is refreshing in summer. For drinks, try a citrusy sparkling water, cold beer, or a light rosé to offset the spiciness.

Safety tips when handling squash and reheating

Use a thick towel or oven mitts when halving and scraping hot squash.
Reheat leftovers to at least 165°F (74°C) before serving, especially if they’ve been refrigerated.

Scaling this recipe

For four servings, double the ingredients: two medium squashes and 4 cups shredded chicken. Bake squash halves on two sheets or in two batches to ensure even roasting.
For a party platter, make multiple halves and keep them warm in a 200°F oven until ready to serve.

Meal plan idea

Monday: Make the stuffed squash for dinner. Save one half per person for Tuesday’s lunch. Pack a small container of extra buffalo sauce and a side salad. Reheat in the oven or microwave and top with fresh green onions.

Ingredient prep shortcuts

Buy pre-shredded rotisserie chicken.
Use store-bought buffalo sauce and a room-temperature cream cheese to speed incorporation.

Storage and reheating recap (quick)

Refrigerator: 3–4 days at 40°F (4°C).
Freezer: up to 2 months at 0°F (-18°C).
Reheat: Oven at 350°F (175°C) for 10–15 minutes or microwave in 60–90 second bursts.

Variation idea (comparison-style)

Chicken vs. Cauliflower: Substitute shredded cauliflower for chicken to make a vegetarian version. While chicken provides protein and a hearty bite, cauliflower soaks up buffalo flavor and keeps the dish lower in calories. Use nutritional yeast or a vegan cheese to boost savory notes when using cauliflower.

Final thoughts
Creamy Buffalo Chicken Spaghetti Squash Bowls are a winning combination of comfort, spice, and lightness that work well for busy weeknights, meal prep, or weekend entertaining. They’re forgiving, adaptable, and presentable straight from the oven, offering a delicious way to enjoy buffalo flavors without piling on pasta.

Conclusion

If you want more inspiration for incorporating buffalo flavors into party bites, see this savory take on buffalo in the With Peanut Butter on Top’s Creamy Buffalo Chicken Spaghetti Squash post for variation ideas. For another well-tested recipe that’s similar in spirit and presentation, check the Fed & Fit’s Buffalo Chicken Spaghetti Squash Bowls article for tips on scaling and serving.