Buffalo Chicken Spaghetti Squash Recipe

Buffalo chicken spaghetti squash is spicy, loaded with chicken, and covered in melted cheese. This veggie is a great pasta substitute for low-carb dieters.
Prep Time: 15 mins
Cook Time: 1 hr 18 mins
Total Time: 1 hr 33 mins
Course: Dinner, Entree, Main Course  Cuisine: American  Servings: 2 servings  Calories: 501kcal
Author: Amanda Finks


  • 1 medium spaghetti squash
  • 2 tsp. olive oil
  • 1/2 medium yellow onion, chopped
  • 2 medium celery stalks, sliced
  • 2 large boneless skinless chicken breasts, chopped (about 1 lb.)
  • 1 (8 oz.) can tomato sauce
  • 1 tbsp. brown sugar
  • 1 tbsp. red wine vinegar
  • 2 tbsp. hot sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup shredded mozzarella cheese


  • Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
  • Use a sturdy serrated knife to cut the spaghetti squash in half from stem to end. Scoop the seeds and loose strings out from the center of the squash and discard them. Lay the squash cut-side down on the baking sheet. Roast for 1 hour.
  • Let the squash rest at room temperature until it is cool enough to handle. Use a fork to scrape the inside of the squash into ‘spaghetti-like’ strands. Leave the empty spaghetti squash shells on the baking sheet and set aside.
  • In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Cook until the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.
  • Add the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper to the skillet. Stir well to combine. Let the mixture cook until the sauce is thickened and the chicken is cooked through, about 8 minutes.
  • Reduce the heat to medium-low. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce. Let the mixture cook for 2 minutes to heat the squash through. Remove from the heat.
  • Divide the squash/chicken mixture between the 2 empty spaghetti squash shells. Divide the mozzarella between the two squash halves.
  • Set your broiler to high. Place the stuffed spaghetti squash under the broiler until the cheese is melted and bubbly (about 2-3 minutes).


The nutrition information is for 1 stuffed spaghetti squash half. This is a large portion of food. You could split up the stuffed squash to serve 3-4 people.


Serving: 1/2 of the recipe | Calories: 501kcal | Carbohydrates: 32.8g | Protein: 54g | Fat: 17.8g | Saturated Fat: 4.5g | Fiber: 5.9g

Nutrition Challenge has begun. Make sure you get your measurements and pictures done this week!
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FRIDAY 2/8/19

A. “Open Test”
50 Wallball 20/14
50 Double Unders
40 Box Jump 24/20
40 Toes to Bar
30 Chest to Bar
30 Burpees over Bar
20 Power Clean 145/100
20 Push Jerks 145/100
10 Power Snatch 145/100
10 Muscle Up
*Retest from 2/2/18: