Buffalo Chicken Spaghetti Squash Bake

by | Recipes and Meal Ideas

Want a fun way to fill half your plate with vegetables? Look no further! Spaghetti squash appears boring on the outside, but on the inside resembles thin spaghetti noodles once cooked. It’s slightly crunchy and very mild in flavor making it perfect for sauces, seasonings, and add-ins. This recipe brought to you by our lovely intern, Wendy, is an excellent example of how it can be jazzed up with your favorite flavors.

Spaghetti squash is in season now. It contains 40 calories and 7 grams of carbohydrate in each cup. So go ahead, enjoy nature’s noodle! If you have never cooked spaghetti squash before you might find these tips for preparing it helpful.

Buffalo Chicken Spaghetti Squash

A yummy fall treat starring nature’s noodle: spaghetti squash.

  • 3 chicken breasts (cooked and shredded)
  • 1 cup low-fat buttermilk
  • 1 cup buffalo wing sauce
  • ½ cup finely diced carrot
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • 2 cloves minced garlic
  • 1 cup shredded low-fat mozzarella
  • ½ cup blue cheese crumbles
  • 1 large spaghetti squash
  • 2 tablespoons olive oil


  1. Preheat oven to 350 degrees.
  2. With a sharp knife carefully poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Then microwave squash 4 minutes and let cool slightly.
  3. Cut the spaghetti squash in half, scrape out the seeds, and place on a baking sheet cut side down. Roast for 45 minutes. Set aside to cool.
  4. Increase oven temperature to 425 degrees
  5. When cool enough to hold, scrape the squash out of the skin into a large bowl.


  1. Mince the garlic
  2. Finely dice the carrot, celery, and onion
  3. Heat olive oil in a pan and sauté the vegetables and garlic for about 5 minutes, until they become soft.
  4. Stir in the cooked chicken, buttermilk, and buffalo sauce. Stir to combine. Turn the heat down to low.
  5. Stir in ½ cup of the mozzarella cheese and mix to combine.


  1. Combine chicken and vegetable mixture with cooked spaghetti squash in a 9×13 baking dish. Top with the remaining mozzarella and blue cheese
  2. Bake, covered with foil, for about 25 minutes.
  3. Remove the foil and continue baking for another 15 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.
  4. Let cool before serving.

You Might Also Like…
Festive Sweet Potato Bread

Festive Sweet Potato Bread

Quick bread makes a festive, fun, and sweet treat to bring to the holiday party, a gift to your loved ones, or something to enjoy with your family. This recipe features nutritious sweet potato, fresh cranberries, rosemary, and toasted pecans to give it a nice flavor....

read more
Lentil Mushroom Burgers

Lentil Mushroom Burgers

https://youtu.be/vYZWWUV0Hp8 If you've followed along this year, you probably noticed we have some recurring themes with our cooking demonstrations. We love plant-forward meals that are easy to prepare and, of course, friendly on the budget.  Today I want to tie...

read more
Vegetarian Curry in a Flash

Vegetarian Curry in a Flash

Some days (or weeks or months) are just too crazy to spend hours in the kitchen each week. That's why at Well Balanced we are always looking for simple meals that are just as quick as they are nutritious. Our newest recipe is brought to you by Coach Bella's favorite...

read more