Buffalo Chicken Spaghetti Squash

Buffalo Spaghetti Squash.jpg


  • 4 chicken breasts, cooked and diced
  • 2 small spaghetti squash, roasted (<- see my recipe here for roasting instructions) and separated from shell
  • 1 c. Franks Red Hot Wing Sauce (more if you desire) + drizzle for top
  • 8 oz. light cream cheese, room temp
  • 2 c. shredded colby jack cheese
  • 1 bundle green onions, snipped with scissors


  1. Preheat oven to 400*.
  2. Place warm spaghetti squash shreds into a greased 9×11″ glass baking dish. Toss in sections of room temperature cream cheese and mix into squash until melted.
  3. In a large gallon size Ziploc bag, combine the diced chicken and Franks. Toss bag until all pieces of chicken are coated. Mix into squash.
  4. Top with shredded cheese. Drizzle extra Frank’s onto top layer and add green onions. Bake for approximately 20 minutes until cheese is bubbly and beginning to slightly brown.

Yields approximately 8 servings


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