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If you love spicy chicken and pasta — but not the carbs — then this flavorful dish is for you.

Buffalo Chicken Spaghetti Squash


  • 1 medium spaghetti squash

  • 2 cups of cooked shredded chicken

  • 1 cup freshly grated old cheddar

  • 1/3 cup Frank's Red Hot sauce

  • 2 tablespoons melted butter

  • 1/3 cup green bell pepper

  • 1/3 cup sour cream

  • 1/3 cup chopped green onion

  • Salt and pepper, to taste

  • Ranch dressing

  • Extra grated cheese for topping

  • Serve with celery


  1. Pre-heat oven to 400˚F and line a baking dish with foil. Slice spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of the squash with a drizzle of olive oil and place face down on the baking sheet. Roast for 40 minutes, or until tender.

  2. Shred the chicken and add to a medium bowl along with the hot sauce, melted butter, sour cream, bell pepper, cheddar and half the green onion.

  3. Once the squash has cooled enough to handle it, scrape the flesh using a fork and add it to the cheesy buffalo chicken mixture. Mix together and then add back to the empty squash skins. Top with a little more cheese and then bake at 350˚F for 20 minutes. Finish with chopped green onion and a drizzle of ranch dressing.

Buffalo Chicken Spaghetti Squash




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- First part of this recipe, very simple, get yourself a spaghetti squash. Why is this called spaghetti squash, you may ask? You will find out shortly. Don't get ahead of yourself, it's rude to interrupt somebody. First thing we're gonna do is cut this in half. So, just really simply, you just wanna cut this in half, just get a nice sharp knife and fire it in there. I read a tip online that says it's good to put it in the microwave, and I remember reading that tip and going, freaking pansies. Come on little baby. This is 100% dangerous. Kids, don't do this at home. All right, well, this ain't coming out. Show's canceled. All right, here we go. How about them apples? So, first step, super easy. Next step, let's get the seeds out. Now, I've got a baking sheet here with a little bit of tin foil on it. I wanna get some olive oil and I'm gonna just lightly coat each half, and then I'm gonna just rub it in with my fingys. Give it a little massage. These are gonna go on my baking sheet, we're gonna put them upside down just like that, and then they're gonna bake at 400 for 40 minutes? Sure, let's try it. All right, so our squash are done. I waited 40 minutes before I came back here. They're done, but I need them to cool before we use them, so let's get started down here. I have the chicken, now I just go ahead and buy rotisserie chicken and then pull it. Of course, you could go ahead and bake chicken, but this is very simple, and I thought you might want a simple suggestion. So, that's that, it's delicious. So, I'm just gonna rip it apart here and place it in my bowl. I want roughly two cups of chicken, and I like mixing the dark meat and the light meat. Next to go in the bowl, I wanna make my buffalo sauce, so I'm gonna hit it with 1/3 a cup of Frank's, I've got two tablespoons of melted butter, that goes in, and then everything else. So, we're gonna do a little bit of sour cream. I have got some chopped up green pepper, you could use jalapeno, you could use anything with a little more spice. I've got a little bit of cheddar cheese, I'm gonna reserve some so that we can sprinkle it on the top afterwards, and about half of these green onions. Let's give it a stir. That is awesome. Okay, so when my squash is all cooled, I'm gonna scrape it with a fork, place it in here, give it a stir, put it back in the squash, top it with a little bit of cheese, and that's gonna bake, and then finally, it gets topped off with a little bit of ranch. What a fairytale. This is unlike anything you've had before. Thank you so much for watching this video, I hope enjoyed it, I hope you get a chance to make this recipe, and I will see you next time.

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