Gluten Free

Buffalo Chicken Spaghetti Squash Bowls

at a glance
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 4 servings

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These Buffalo Chicken Spaghetti Squash Bowls are made with a satisfying mixture of spaghetti squash, chicken, and a creamy buffalo sauce made possible by Primal Kitchen Foods Mayo. Twice-baked into perfection, your family is going to love these bowls! TEXANS: don’t forget to grab a couple jars of this outstanding healthy mayo the next time you’re in COSTCO!

Buffalo Chicken Spaghetti Squash Boats

Today’s post is brought to you in partnership with my friends at Primal Kitchen Foods! If you’re unfamiliar with Primal Kitchen Foods, I am so thrilled to introduce you to a brand that has been a MAINSTAY in my own kitchen since their launch. Founded by Mark Sisson (who you can hear on my podcast HERE), Primal Kitchen Foods now represents a line of nutrient-dense, real food-sourced kitchen staples that help to empower your healthy lifestyle. Though they make everything from wonderful dressings, protein powders, to nut/seed bars, today I want to focus on my absolutely favorite product in their line: the (I’m going to say FAMOUS) avocado oil mayo.

Primal Kitchen Foods Avocado Oil Mayo

When I first tried the Primal Kitchen Foods Avocado Oil Mayo, it was a flavor revelation. You see, I’d been making my own mayo from home with “light tasting” olive oil. I opted for this “light” olive oil simply because I wanted as minimal flavor intervention into the finished product as possible. That being said, this light olive oil (like so many other store-bought olive oils) are likely already oxidized. In a nutshell, this means that they’ve lost a significant amount of their positive nutritional value in exchange for some potentially hazardous properties.

THEN, I tried the Primal Kitchen Foods Avocado Oil Mayo and my jaw hit the floor. The flavor is exactly what I want in a mayo: a perfectly balanced mild profile that allows ME to use it as a base in endless flavor combinations. Chock FULL of healthy monounsaturated fatty acids, this is (in my opinion) the healthiest prepared mayo choice you can find in the open market …also, the dang tastiest.

How do I use the Primal Kitchen Foods Avocado Oil Mayo?

The options are endless. Endless, I say! I *always* have a jar in my refrigerator (I’m not kidding) and use it in the following ways:

  • I use it to make a quickie version of my ranch dressing! Click HERE for my long recipe, but all I really with this “quickie version” is add about 2 lemons-worth of fresh juice and a tablespoon of dried dill. Give it a quick stir and POOF, instant ranch dressing just begging to be drizzled on some pizza.
  • I will dilute with fresh grapefruit juice or lime juice for a different spin on a creamy dressing.
  • As a traditional mayo smear in a lettuce wrap or in a gluten-free bread sammie.
  • In dips or other baked appetizers!
  • ANYTIME I’m craving something creamy, I find a way to incorporate this mayo.
  • In dishes like these Buffalo Chicken Spaghetti Squash Bowls!

The sky is the limit when it comes to the possibilities of a great creamy mayo base!

If you’re one of my fellow Texan friends, I have BIG NEWS: you can now find Primal Kitchen Foods Avocado Oil Mayo in COSTCO!!! This is SO GREAT! When you’re walking through the store next time, be sure to stock up on a few jars. One, of course, to make these Buffalo Chicken Spaghetti Squash Bowls, and at least one more so that you can have some of that “quickie ranch” on hand.

Primal Kitchen Foods Avocado Oil Mayo
Buffalo Chicken Spaghetti Squash Bowls

I’m excited! Now, tell me about these spaghetti squash bowls.

These bowls are DIVINE. Made with a dreamy mixture of buffalo flavors and (you guessed it) my favorite Avocado Oil Mayo, we’re twice-baking these spaghetti squash bowls into perfection. Mix the cooked squash with the chicken, sauce, and a few other key ingredients, re-stuff, bake, and then drizzle again with some of that handy quickie ranch dressing you have on hand. I have a feeling you’re going to love these!

Buffalo Chicken Spaghetti Squash Bowls

Cook Once, Eat All Week

If you’re new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 4 meal prep series:

  • Base Recipes of bulk-prepared shredded chicken, spaghetti squash, and spinach: click HERE!
  • Chicken Carbonara Spaghetti Squash Casserole Recipe: click HERE
  • Balanced Breakfast Egg Cups Recipe: click HERE
Pan with wooden spatula and assortment of stir fry vegetables (baby corn, snow peas, sliced red and yellow bell pepper, sliced carrots, broccoli, sliced mushrooms, and sliced red onion) sprinkled with sesame seeds sitting on grey and white marble countertop with grey textured towel in the upper left corner

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Buffalo Chicken Spaghetti Squash Bowls

By: Cassy
No ratings yet
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Servings: 4 servings

Ingredients  

For the Buffalo Spaghetti Squash Bowls:

  • 1 medium spaghetti squash
  • 2 pounds pre-cooked grilled or shredded chicken
  • 1/2 cup Frank’s Red Hot Sauce or buffalo sauce of choice
  • 1/2 cup semi-homemade ranch dressing
  • 4 stalks celery diced
  • Sliced green onion for garnish

For the Semi-Homemade Ranch:

  • 1 1/2 cups avocado oil mayo
  • 4 tablespoons lemon juice
  • 1 tablespoon dried dill

Instructions

  • Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl.
  • For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  • Scoop 3/4 of the cooked spaghetti squash out of each shell and into a large bowl, leaving some remaining around the edges.
  • Add, chicken, hot sauce, ranch dressing, and celery to the bowl, stirring well to combine. Pour the mixture back into the spaghetti squash shells and bake for 30 minutes. Remove from oven, let cool for 5 minutes, then garnish with green onion and serve!

Recipe Notes

If following Cook Once, Eat All Week, use the following pre-made components:
  • 1 prebaked spaghetti squash
  • 2 1/2 cups shredded chicken breast
Instructions:
  1. Preheat oven to 350 F.
  2. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  3. Scoop 3/4 of the spaghetti squash out of each shell and into a large bowl, leaving some remaining around the edges.
  4. Add, chicken, hot sauce, ranch dressing, and celery to the bowl, stirring well to combine. Pour the mixture back into the spaghetti squash shells and bake for 30 minutes. Remove from oven, let cool for 5 minutes, then garnish with green onion and serve!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. Monica says

    Monica —  04/12/2019 At 17:37

    This serves 4? So you halve each half?

  2. AJ says

    AJ —  09/27/2019 At 10:43

    Can you freeze these? If so, what would the reheating directions be? Thanks!

    • Christa Philpott says

      Christa Philpott —  05/13/2021 At 11:37

      I have frozen these directly in the shells. Wrap tightly with cello wrap and then tin foil- when you want to thaw them, do it overnight in the fridge, then pop in the oven the next day on 350 for about 30 mins, can top with a little mozzarella cheese if you want

  3. Amanda Greene says

    Amanda Greene —  03/28/2020 At 13:51

    I made it and it tastes yummy, but I had so much excess water in the the bowls…. suggestions?

    • Brandi Schilhab says

      Brandi Schilhab —  03/30/2020 At 11:44

      Oh no, Amanda! So sorry about that excess water. I’m thinking it was because the squash was a bit overcooked. The cook time for the squash will vary based on size, so (during that first bake) be sure to pull the squash out of the oven as soon as the strands can be separated with a fork. That should help it to not overcook and release extra water during the second bake!

  4. Christa Philpott says

    Christa Philpott —  05/13/2021 At 11:34

    I love this recipe! Easy, fast, simple, taste delicious and is mostly good for you. I buy the precooked chicken from my local grocery store to make it even easier. I make different ranch dressing, I use mostly plain Greek yogurt with a little olive oil mayo with ranch seasoning. The hardest part of this recipe is waiting for it to be cooked.

    • Brandi Schilhab says

      Brandi Schilhab —  05/13/2021 At 12:19

      So glad to hear that, Christa! Thank you for sharing this with us!

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