Skinny Buffalo Chicken Spaghetti Squash Bake

Skinny buffalo chicken spaghetti squash bake combines creamy flavor-packed buffalo chicken with fresh veggies and blue cheese crumbles all on a bed of spaghetti squash!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Author J Trogstad


Roasted Spaghetti Squash

  • 1 large spaghetti squash or 2 small squash
  • 2 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
  • pinch of salt and pepper

Casserole Ingredients

  • 1 pound cooked chicken cubed or shredded
  • 1/3 cup shredded cheese
  • 1/8 cup blue cheese crumbles
  • 1 cup bell pepper chopped
  • 2 TBSP green onion diced


  1. Preheat your oven to 400*F.  Cut your 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.

  2. 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.

  3. 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.

  4. 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!