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!
This buffalo chicken spaghetti squash bake is a simple combination of gluten-free and low carb ingredients to create one warm, creamy, buffalo-flavor packed dish.
The homemade creamy buffalo sauce that coats the shredded chicken is a quick mix of hot sauce, greek yogurt, garlic powder, paprika, and salt and pepper.
The bed of spaghetti squash that is the base of this skinny casserole is roasted in the oven for 40 minutes, scraped to create the spaghetti squash "noodles", and then topped with all the skinny buffalo chicken goodness before it is baked for another quick 10 minutes.
The shredded cheese and the blue cheese crumbles are completely optional and you can choose to put on any veggies that you'd like.
My favorite vegetables to toss in the dish are bell pepper slices and green onion slices.
This buffalo chicken spaghetti squash bake uses only ⅓ cup of the shredded cheese and just a handful of the blue cheese crumbles and the rest of the creamy flavor comes from the greek yogurt. But this dish is awesome without the cheese melted on top too.
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