Craving a hearty, spicy, and healthy meal that’s loaded with flavor? Look no further than this Buffalo Chicken Pasta made with spaghetti squash! Packed with tender chicken, crispy cauliflower, and a creamy buffalo sauce, this dish is everything you need for a satisfying dinner. It’s the perfect balance of heat, flavor, and comfort food—without the guilt!
PrintBuffalo Chicken Spaghetti Squash
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Ingredients
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1 spaghetti squash, halved and de-seeded
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1 bottle buffalo sauce
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1 cup cottage cheese
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Dash of chicken broth
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Cauliflower florets
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2 chicken breasts
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2 green onions
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Olive oil
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp smoked paprika
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Salt and pepper
Instructions
Preheat your oven to 425°F (220°C). Drizzle olive oil, salt, and pepper over the cut sides of the spaghetti squash. Place the squash halves face down on a baking sheet and bake for about 30 minutes, or until the squash is tender and can easily be shredded with a fork.
While the squash is baking, spread the cauliflower florets on a separate baking sheet. Drizzle with olive oil and season with smoked paprika, onion powder, garlic powder, salt, and pepper. Roast in the oven at 425°F for about 20-25 minutes, or until the cauliflower is crispy and golden.
Season the chicken breasts on both sides with the same seasonings. Heat a little olive oil in a cast iron skillet over medium-high heat. Brown the chicken on both sides for about 5-7 minutes. Then, transfer the skillet to the oven and finish cooking the chicken at 425°F for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
In a blender, combine cottage cheese, about 3/4 of the buffalo sauce, and a dash of chicken broth. Blend until smooth and creamy. Adjust the sauce consistency by adding more broth if needed.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into noodles and add it to a large pan. Pour in the buffalo cream sauce and stir until everything is well combined and heated through.
Slice the cooked chicken breasts and add them to the pan with the squash and sauce. Top with the crispy cauliflower and sprinkle with diced green onions. Drizzle a little extra buffalo sauce on top for an added kick.
Notes
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Vegetarian Option: Skip the chicken and use extra cauliflower or chickpeas for a plant-based twist.
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Extra Spice: Add more buffalo sauce or red pepper flakes for an extra kick of heat.
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Meal Prep: This dish stores well in the fridge for up to 3 days, making it a great option for meal prepping.
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