Spaghetti Squash Buffalo Chicken Bake

Spaghetti Squash Buffalo Chicken Bake

Ingredients (makes 6 servings):

  • Roasted Spaghetti Squash
  • 1 large spaghetti squash, or 2 small squash
  • 1 TBSP olive oil
  • 1/4 tsp salt
  • Buffalo Sauce
  • 1/3 cup hot sauce
  • 1/3 cup nonfat greek yogurt
  • 1/2 TBSP garlic powder
  • 1/2 TBSP paprika
  • salt and pepper to taste
  • 1 pound cooked boneless skinless  chicken breast, cubed or shredded
  • 1/8 cup blue cheese crumbles
  • 1 cup bell pepper, chopped
  • 2 TBSP green onion, diced


Preheat your oven to 400*F.  Cut spaghetti squash in two lengthwise and place on a four-sided baking sheet. Using a spoon, scrape out the seeds from the center of each squash half. Spread the olive oil and salt on the inside flesh of each squash half and roast for 40 minutes.  Remove from oven and allow to cool until you can safely handle the squash without burning yourself.

Using a fork, scrape the flesh out of both squash halves to produce spaghetti squash noodles.  Place these squash noodles in the bottom of a 9 x 13 baking dish.

In a small mixing bowl combine all the buffalo sauce ingredients together and mix it in with the chicken.  Place the buffalo chicken on top of the spaghetti squash layer in the baking dish.

Add the vegetables and cheese as the top layer and bake in the oven for another 10 minutes.  Remove from the oven and allow to cool a few minutes before serving.  Enjoy!

Nutrition per serving:

  • Calories: 193
  • Carbs: 13
  • Fat: 5.3
  • Protein: 24.6


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