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buffalo chicken spaghetti squash with someone pulling up a bite on a fork

Buffalo Chicken Spaghetti Squash

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2 1x


This buffalo chicken spaghetti squash is an easy sheet pan dinner that’s gluten-free and delicious.


  • 1 medium spaghetti squash
  • 2 Tbsp. olive oil
  • 2 cups cooked shredded rotisserie chicken
  • 1 cup shredded mozzarella cheese
  • 1/3 cup + 1 Tbsp. hot sauce – divided (I use Frank’s hot sauce)
  • 1/3 cup plain greek yogurt
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • blue cheese crumbles – optional


  • Preheat oven to 400 degrees F.
  • Cut the spaghetti squash in half, lengthwise. Scrape out the seeds.
  • Brush 1 Tbsp. olive oil on each half, then season with salt and pepper to taste.
  • Place face down on a baking sheet and bake for 40 minutes.
  • While squash is baking, shred rotisserie chicken and add to a large mixing bowl. Add in mozzarella cheese, hot sauce, and greek yogurt and stir to combine.
  • Once squash is finished cooking, remove from oven, turn over and scrape out the inside.
  • Add the scraped spaghetti squash to the chicken mixture and stir until combined.
  • Add squash mixture back into the squash shells and place the filled shells back onto the baking sheet.
  • Turn oven to broil and place the baking sheet under the broiler for about 3-5 minutes, watching carefully so that it doesn’t burn.
  • Remove from oven once it’s bubbly. Top with crumbled blue cheese and 1 Tbsp. hot sauce and serve immediately.


  • For a dairy-free option, swap coconut cream for Greek yogurt and use dairy-free mozzarella cheese.
  • For a quicker dinner, cook the spaghetti squash in the Instant Pot or air fryer.
  • Nutritional Disclaimer
  • Category: dinner
  • Cuisine: American

Keywords: buffalo chicken, buffalo chicken spaghetti squash, spaghetti squash, gluten-free