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COEAW Week 4 Buffalo Chicken Spaghetti Squash Fed and Fit-2

Buffalo Chicken Spaghetti Squash Bowls

By: Cassy
5 from 1 vote
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!