Buffalo Chicken Spaghetti Squash

  • Author: Jennifer Shreckengost
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 2 -4 1x


  • 1 medium spaghetti squash
  • 2 tbsp. olive oil
  • 2 cups cooked shredded chicken (I used rotisserie chicken for mine)
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Frank’s Red Hot sauce
  • 2 tbsp. melted ghee
  • 1/3 cup coconut cream
  • 1/4 tsp. pink Himalayan salt
  • 1/4 tsp. ground black pepper
  • Shredded Cheddar/Monterey Jack cheese for the top
  • Additional Frank’s Red Hot sauce for drizzling on the top


  1. Preheat oven to 400 degrees F.
  2. Cut the spaghetti squash in half, lengthwise. Scrape out the seeds.
  3. Brush 1 tbsp. olive oil on each half, then season with salt and pepper to taste.
  4. Place face down on baking sheet and bake for 40 minutes.
  5. While squash is baking, shred rotisserie chicken and add to a large mixing bowl. Add in mozzarella cheese, hot sauce, coconut cream, salt, and pepper and stir to combine.
  6. Once squash is finished cooking, remove from oven, turn over and scrape out the inside.
  7. Add spaghetti squash to the chicken mixture and stir until combined.
  8. Add squash mixture back into the shells and top with shredded Cheddar/Monterey Jack cheese.
  9. Turn oven to broil and place under the broiler for about 3-5 minutes, watching carefully so that it doesn’t burn.
  10. Remove from oven once cheese is melted and bubbly, drizzle with additional hot sauce and serve.