• Kelly King

Buffalo Chicken Spaghetti Squash

Gluten Free - Dairy Free - Paleo - KETO

If you all haven’t noticed over on my socials, spaghetti squash is my new thing...I am making it literally every way possible because it is just that versatile! While I have been trying out a ton of new recipes with this vegetable, this buffalo chicken themed one may be my fave. It tastes as if you’re eating a huge bowl of buffalo chicken dip...A.K.A my dream.

Let’s get to it (printable/saveable recipe card is at the bottom):



  • Preheat oven to 425 degrees F, line a baking sheet with parchment paper

  • Microwave squash for 5 minutes, this makes it 100x easier to cut in 1/2

  • Cut squash in half the hot dog way (remember that from school?)

  • Scoop out guts/seeds - feel free to rinse and drain them if you want to roast them! You just roast at 350 degrees F for 10-15 minutes. I usually sprinkle a dash of salt, garlic powder and paprika on them

  • Roast squash cut side down for 20 minutes

  • Remove squash from the oven, flip and drizzle each side with olive oil and sprinkle with the garlic and onion powder

  • Roast cut side up for 15 more minutes. Remove from the oven

  • Using a fork, scrape the sides so the spaghetti is forming and coming apart, but don’t actually remove it from the squash

  • Mix in the chicken, cream cheese and buffalo sauce equally into both sides of the squash

  • Bake for 10 more minutes

  • Top with chives or more cheese and a quick drizzle of buffalo sauce

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Kelly Elizabeth King

Based in Rhode Island

and Boston, MA


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