Buffalo Chicken Spaghetti Squash


  • 1 spaghetti squash, rinsed, halved, and seeds removed, then remove bottoms so they can stand alone once stuffed
  • 2 cups cubed or shredded clean chicken (I often use a rotisserie chicken for convenience – but have also made it with a clean canned chicken before)
  • 10-ish oz of organic Greek yogurt
  • 1/3 cup Buffalo sauce of choice (I use this Primal Kitchen version)
  • ¼ cup sharp cheese (shredded works best)
  • 3 Tbsp Ranch dressing (I use this organic dry mix from Riega and make my own)
  • Lemon juice (optional)
  • Olive oil
  • Seasonings of choice

Preheat oven to 400. Coat your interior halves with olive oil and a bit of salt and pepper, then place face down on a prepped cookie sheet and bake for 30-40 minutes.

While the squash bakes, mix the other ingredients. Take the squash out and add the mixed filling & top with a little bit more cheese.

Place back in the oven for another 8+ minutes.