buffalo chickn spaghetti squash

Adapted from Peas and Crayons.


  • 1 medium spaghetti squash (6-7 inches long)
  • 1 cup cooked mock chicken (or real if not vegetarian)
  • 2 oz freshly grated cheddar and/or mozzarella cheese
  • 2.5 tbsp Frank’s Red Hot sauce
  • 1 tbsp melted butter
  • 3 tbsp Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1 tbsp chopped green onions, plus more for topping
  • salt and pepper, to taste
  • optional: extra grated cheese for topping, blue cheese or ranch for topping


  1. Pre-heat oven to 400°F.
  2. Pierce the squash a few times with a knife and cook in the microwave for for 3-5 minutes. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. Rub the cut side of the squash with a teeny bit of olive oil, place on a baking sheet, and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. (This can be done ahead of time, and the squash can be stored in the refrigerator for a few days.)
  4. While the squash roasts, cook mock chicken according to package directions.
  5. Slice the chicken and combine in a medium bowl with cheese, hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
  6. Once squash is done roasting, allow to cool until easily handled. Scoop out the spaghetti strands into a large bowl and combine with the sauce, then fill each half shell with the spaghetti filling. Top with extra cheese if desired.
  7. Bake at 350°F for around 20 minutes, until hot and bubbly.
  8. At the end, turn the oven to broil on high for just a minute or two until lightly browned.
  9. Garnish with green onion and topping if desired.

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