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Buffalo Chicken Spaghetti Squash


  • 2 cups cooked & shredded chicken or cook raw diced chicken in with the peppers & onion
  • 1 medium to large spaghetti squash cut in half
  • 1 medium red onion diced
  • 1-2 jalapeños minced - seeds & membrane discarded if you don't like the heat
  • 2-3 cloves garlic minced
  • 3/4 cup Frank's Red Hot Sauce
  • Ranch dressing to drizzle - I really like the Habanero Ranch when I'm doing Whole30 which isn't really spicy at all
  • chopped green onions to garnish
  • salt & pepper to taste
  • extra virgin olive oil to coat pan


  • Preheat oven to 350 degrees. Slice ends from squash & discard. Cut in half. Using a spoon, scoop out the seeds from the center. Season the inside with salt & pepper. Bake cut side down on a parchment paper (or aluminum foil) lined baking sheet. Bake for 30-45 minutes, depending on how big your squash is. Let cool until you can safely handle it.
  • While the squash is cooking, sauté the onion & jalapeño in the extra virgin olive oil until the onions are translucent. Add the garlic & cook for an additional minute, or until the garlic is fragrant. Remove from the heat & season with salt and pepper.
  • Using a fork, gently scrape out the insides of the cooled spaghetti squash into a large bowl - reserving the shell. In that same large bowl, combine the spaghetti squash insides with the cooked chicken & the sautéed onion, jalapeños & garlic. Stir in the Frank's Red Hot Sauce.
  • Scoop the mixture back into the empty spaghetti squash shells. Bake at 350 for 15 minutes. Drizzle with {Whole30} Ranch & sprinkle with a generous portion of chopped green onions.