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Keto Buffalo Chicken Spaghetti Squash - Creamy, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1/2 to 2/3 cup buffalo wing sauce (choose your heat level)
  • 4 ounces cream cheese, softened
  • 1/3 cup ranch dressing or blue cheese dressing (low-carb)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar (optional for extra flavor)
  • 2 tablespoons butter (optional, for extra richness)
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped green onions
  • Blue cheese crumbles, for topping (optional)
  • Fresh parsley or cilantro, chopped (optional)
  • Olive oil, salt, and black pepper

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Cut the squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
  3. Roast: Place squash cut-side down on the baking sheet. Roast 35–45 minutes, until the flesh is tender and strands pull away easily with a fork.
  4. Shred the squash: Let cool slightly, then use a fork to pull the strands into “spaghetti.” Leave strands in the shells or transfer to a large bowl.
  5. Make the sauce base: In a skillet over medium heat, melt butter (if using). Add garlic and cook 30 seconds until fragrant.
  6. Stir in creaminess: Add cream cheese and ranch or blue cheese dressing. Stir until smooth and melty.
  7. Add buffalo and chicken: Pour in buffalo sauce and mix well. Stir in shredded chicken and green onions. Heat until warmed through.
  8. Combine with squash: Add mozzarella and cheddar to the skillet and stir until just melted. Fold in the spaghetti squash strands. Taste and adjust salt, pepper, or buffalo sauce.
  9. Optional bake: For a bubbly finish, spoon the mixture back into the squash shells, top with extra cheese, and bake 10 minutes at 400°F until golden and melty.
  10. Finish and serve: Top with blue cheese crumbles and fresh herbs if you like. Serve hot with celery sticks on the side for crunch.