Buffalo Chicken Spaghetti Squash 7 Secrets to Perfect Low-Carb Comfort

Tired of bland, boring healthy meals that leave you craving real comfort food? This buffalo chicken spaghetti squash is about to revolutionize your dinner routine. Hi there, I’m Simon, and I’ll never forget the night Jackson Reed walked into our test kitchen with the wildest idea: what if we combined the tangy heat of buffalo wings with the wholesome goodness of roasted spaghetti squash? We were skeptical at first, but one bite of that tender squash coated in spicy buffalo sauce with juicy chicken changed everything. This dish delivers all the bold, craveable flavors of game day wings in a satisfying, veggie-packed meal.

This buffalo chicken spaghetti squash promises to satisfy your comfort food cravings while keeping things surprisingly healthy and light. The naturally tender squash strands soak up every drop of that tangy buffalo sauce, while perfectly seasoned chicken adds protein and heartiness. As someone who’s spent years creating recipes that prove healthy doesn’t have to mean tasteless, I can guarantee this: even the pickiest eaters and buffalo wing devotees will devour this dish.

In this comprehensive guide, you’ll discover everything from selecting the perfect spaghetti squash to achieving restaurant-quality buffalo chicken. I’ll share insider tips for maximum flavor, reveal time-saving shortcuts for busy weeknights, and answer all your questions about preparation and customization.

Why This Buffalo Chicken Spaghetti Squash Recipe Works

This buffalo chicken spaghetti squash has become a weeknight dinner hero for thousands of home cooks, and the reasons go far beyond just health benefits.

• Low-carb comfort food – Satisfies pasta cravings with just a fraction of the carbs
• Packed with protein – Uses affordable chicken breast that keeps you full for hours
• Bold buffalo flavor – Delivers authentic wing sauce taste without deep frying
• Quick weeknight meal – Active prep time is just 20 minutes despite impressive results
• Naturally gluten-free – Perfect for those avoiding gluten without sacrificing taste
• Meal prep friendly – Makes great leftovers that reheat beautifully
• Customizable heat – Adjust spice level from mild to fire-breathing
• One-dish wonder – Minimal cleanup means more time enjoying your meal

Choosing the Right Meat for Buffalo Chicken Spaghetti Squash

Selecting quality chicken is crucial for tender, flavorful buffalo chicken spaghetti squash that doesn’t dry out or disappoint.

Best Cuts for This Recipe

Boneless, Skinless Chicken Breasts: This is my top recommendation for buffalo chicken spaghetti squash. Choose medium-sized breasts (6-8 oz each) that are relatively uniform in thickness. The lean meat provides protein without overwhelming the dish, and it readily absorbs the buffalo sauce flavor. Look for breasts with a bit of natural moisture rather than the super-enlarged, woody breasts that tend to be dry and tough.

Boneless, Skinless Chicken Thighs: For maximum juiciness and richer flavor, thighs are exceptional. They contain more fat, which keeps them moist even if slightly overcooked. The darker meat stands up beautifully to bold buffalo sauce and adds deeper chicken flavor. Jackson swears by thighs for this recipe, claiming they’re virtually impossible to ruin.

Chicken Tenderloins: These work wonderfully for a quicker-cooking option. They’re already the perfect size and naturally tender. Use 4-5 tenderloins per squash. They cook in about 12-15 minutes, shaving time off your total prep. Perfect for those nights when dinner needs to happen fast.

Rotisserie Chicken: The ultimate shortcut! A store-bought rotisserie chicken provides perfectly cooked, seasoned meat in minutes. Simply shred the meat and toss with buffalo sauce. This reduces total cooking time to about 30 minutes and still delivers fantastic flavor.

Buying Tips

Color and Appearance: Look for chicken with a pale pink color never gray, yellow, or with dark spots. The meat should appear moist but not wet or slimy. Avoid packages with excessive liquid pooling, which indicates the chicken has been previously frozen or is old.

Thickness Consistency: Choose breasts of similar thickness so they cook evenly. If one end is significantly thicker, butterfly or pound them to uniform thickness. Uneven chicken means some pieces are overcooked while others are undercooked.

Organic and Free-Range: While not essential, these options often have better texture and flavor. Free-range chicken tends to be firmer with more pronounced chicken flavor that holds up well against assertive buffalo sauce.

Fresh vs. Frozen: Fresh chicken is ideal, but frozen works if thawed properly. Thaw in the refrigerator for 24 hours, never on the counter. Pat frozen-then-thawed chicken very dry before cooking as it releases more moisture.

Portion Planning: For this recipe, plan on 1-1½ lbs of chicken for a large spaghetti squash. This provides a good protein-to-vegetable ratio without overwhelming the dish.

Meat Substitutions

Ground Chicken or Turkey: For a different texture, use 1 lb ground chicken or turkey. Brown it in a skillet, break into crumbles, then toss with buffalo sauce. This creates a more uniform mixture that coats the squash strands evenly.

Shrimp: For pescatarians, large shrimp (about 1 lb, peeled and deveined) work beautifully. Sauté for just 2-3 minutes per side, then toss with buffalo sauce. The sweet shrimp contrasts nicely with spicy sauce.

Tofu: For vegetarian version, use extra-firm tofu (14-16 oz). Press to remove moisture, cube, then bake at 400°F for 25 minutes until crispy. Toss with buffalo sauce for a surprisingly satisfying plant-based option.

Tempeh: Crumbled and sautéed tempeh provides nutty flavor and firm texture that stands up to buffalo sauce. Use 8 oz tempeh, crumble, and cook until golden before adding sauce.

Ingredients & Prep for Buffalo Chicken Spaghetti Squash

Proper preparation ensures your buffalo chicken spaghetti squash turns out perfectly tender with incredible flavor in every bite.

Essential Ingredient List

For the Spaghetti Squash:

• 1 large spaghetti squash (3-4 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For the Buffalo Chicken:

• 1-1½ lbs boneless, skinless chicken breast (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika

For the Buffalo Sauce Mixture:

• ½ cup buffalo hot sauce (Frank’s RedHot recommended)
• 4 tablespoons unsalted butter, melted
• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, for extra heat)

For Topping:

• ½ cup shredded mozzarella cheese
• ½ cup crumbled blue cheese (or ranch dressing)
• ¼ cup diced celery
• 2 green onions, sliced
• Fresh parsley, chopped

Meat Prep Essentials

Trimming the Chicken: Remove any excess fat, silverskin, or connective tissue from chicken breasts or thighs. These don’t break down during cooking and create chewy, unpleasant bits. Use a sharp knife and make clean cuts.

Uniform Sizing: If using chicken breasts, check thickness. The thickest part should be no more than 1 inch thick. If thicker, butterfly the breast: place your hand on top, slice horizontally through the middle, and open like a book. This ensures even cooking.

Seasoning: Pat chicken completely dry with paper towels moisture prevents proper browning and flavor absorption. Season generously on all sides with the spice mixture. Don’t be shy – the seasoning competes with bold buffalo sauce and needs to be assertive.

Room Temperature: Let seasoned chicken sit at room temperature for 15-20 minutes before cooking. This allows for more even cooking and better browning. Cold chicken from the fridge cooks unevenly.

Preparing the Spaghetti Squash

Selecting the Squash: Choose a large squash (3-4 lbs) with hard, unblemished skin and no soft spots. It should feel heavy for its size, indicating good moisture content. The color should be pale yellow or golden, not green (underripe).

Cutting Safely: This is the trickiest part. Place the squash on a folded kitchen towel to prevent rolling. Pierce several spots with a paring knife to release steam. Microwave for 3-4 minutes to soften slightly, making cutting easier and safer. Use a large, sharp chef’s knife to cut lengthwise from stem to bottom.

Removing Seeds: Scoop out seeds and stringy pulp with a large spoon. Scrape thoroughly leftover strings create mushy texture. Save seeds for roasting if desired (they’re delicious!).

Pantry Staples

Buffalo Hot Sauce: Frank’s RedHot is the classic choice and what most authentic buffalo sauce uses. It has the right balance of heat and tang. Other hot sauces can substitute, but adjust quantities as they vary in heat level.

Unsalted Butter: Essential for authentic buffalo sauce flavor. The butter mellows the vinegar tang and creates silky texture. Don’t skip it or use margarine real butter makes all the difference.

Apple Cider Vinegar: Adds brightness and cuts through richness. White vinegar works but apple cider adds subtle fruity notes that enhance overall flavor.

Blue Cheese vs. Ranch: Traditional buffalo chicken pairs with blue cheese, but ranch is a popular alternative. Keep both on hand and let diners choose their preference.

Step-by-Step Cooking Instructions for Buffalo Chicken Spaghetti Squash

Follow these detailed steps for perfectly cooked buffalo chicken spaghetti squash every single time.

Pre-Cooking Prep for Buffalo Chicken Spaghetti Squash

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Cut your spaghetti squash in half lengthwise and remove all seeds and stringy pulp. Drizzle the cut sides with olive oil and rub to coat evenly. Season with salt, pepper, and garlic powder. Place cut-side down on the prepared baking sheet.

While the oven preheats, prepare your chicken. Pat it completely dry, then season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Let it rest at room temperature.

Cooking Method for Buffalo Chicken Spaghetti Squash

Roasting the Squash: Place the baking sheet with squash in the preheated oven. Roast for 40-50 minutes until the flesh is tender and strands easily separate when scraped with a fork. The exact time depends on squash size – larger squash needs longer. You’ll know it’s done when a fork easily pierces the skin and the strands pull away easily.

Cooking the Chicken: About 20 minutes before the squash finishes, cook your chicken. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Or, place seasoned chicken on a separate baking sheet and bake alongside the squash for 20-25 minutes.

Making Buffalo Sauce: While chicken cooks, combine buffalo hot sauce, melted butter, apple cider vinegar, garlic powder, and cayenne (if using) in a bowl. Whisk until completely combined and smooth. The butter should be fully incorporated, not separated.

Shredding the Chicken: Once chicken reaches 165°F internal temperature, transfer to a cutting board and let rest for 5 minutes. Then slice, dice, or shred into bite-sized pieces. Toss immediately with half the buffalo sauce while still warm the chicken absorbs more flavor when hot.

Combining: When squash is tender, remove from oven and let cool for 5 minutes until safe to handle. Use a fork to scrape the flesh, creating spaghetti-like strands. Scrape all the way to the skin – don’t leave good squash behind. Transfer strands to a large bowl.

Add the buffalo chicken to the squash strands along with the remaining buffalo sauce. Toss everything together until evenly coated. The sauce should coat the strands but not pool in the bottom of the bowl.

Doneness Check for Buffalo Chicken Spaghetti Squash

Squash Doneness: Insert a fork into the thickest part of the squash flesh. It should slide in easily with little resistance. When you scrape with the fork, strands should separate readily. Undercooked squash is crunchy and the strands stick together.

Chicken Doneness: Use an instant-read thermometer inserted into the thickest part of the breast or thigh. It must reach 165°F (74°C) for food safety. The juices should run clear, not pink, and the meat should be opaque white throughout.

Final Assembly for Buffalo Chicken Spaghetti Squash

Transfer the buffalo chicken and squash mixture back into the empty squash shells for a stunning presentation, or place in a greased 9×13 baking dish. Sprinkle with shredded mozzarella and crumbled blue cheese.

Return to the oven and bake for an additional 10-12 minutes until the cheese is melted, bubbly, and starting to brown. For extra golden cheese, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Remove from oven and let cool for 5 minutes. Top with diced celery, sliced green onions, and fresh parsley. Serve with extra buffalo sauce, blue cheese or ranch dressing on the side.

Pro Tips for Perfect Buffalo Chicken Spaghetti Squash

These insider techniques will elevate your buffalo chicken spaghetti squash from good to absolutely spectacular.

Avoiding Tough or Dry Buffalo Chicken Spaghetti Squash

Don’t Overcook the Chicken: This is the number one mistake. Check temperature early and often. Pull chicken at exactly 165°F – carryover cooking will bring it to a safe final temperature. Even 170°F makes chicken noticeably drier.

Prevent Watery Squash: After scraping out the strands, if they seem watery, spread them on a clean kitchen towel, cover with another towel, and press gently to absorb excess moisture. Too much water dilutes the buffalo sauce and makes the dish soggy.

Sauce the Chicken While Hot: Toss chicken with sauce immediately after cooking while it’s still hot. Hot chicken absorbs sauce better, staying juicier and more flavorful. Cold chicken doesn’t absorb sauce as well and can taste dry.

Don’t Overcrowd the Pan: If searing chicken in a skillet, leave space between pieces. Crowded chicken steams instead of searing, resulting in pale, rubbery texture instead of golden, caramelized exterior.

Tool Recommendations for Buffalo Chicken Spaghetti Squash

Sharp Chef’s Knife: Essential for safely cutting the tough squash. A dull knife requires excessive pressure and is dangerous. If your knife struggles, microwave the whole squash for 3-4 minutes first to soften.

Instant-Read Thermometer: Takes the guesswork out of chicken doneness. The ThermoWorks ThermoPop is affordable and accurate. Never rely on cooking time alone – use temperature.

Fork for Scraping: A regular dinner fork works perfectly for creating squash strands. Scrape in the direction of the strands (from side to side, not end to end) for the longest, most pasta-like strands.

Oven-Safe Skillet: If you sear chicken on the stovetop, using an oven-safe skillet means you can transfer it directly to the oven to finish cooking. This reduces dishes and ensures even cooking.

Storage & Reheating for Buffalo Chicken Spaghetti Squash

Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. Keep the squash mixture and any extra toppings separate for best texture. The dish actually tastes great cold, making it perfect for meal prep lunches.

Freezing: This freezes surprisingly well for up to 2 months. Portion into individual containers before freezing. The texture changes slightly – the squash becomes a bit softer – but flavor remains excellent.

Reheating from Fridge: Microwave individual portions for 2-3 minutes, stirring halfway through. Or reheat in a 350°F oven for 15-20 minutes covered with foil. Add a tablespoon of water or chicken broth to prevent drying.

Reheating from Frozen: Thaw overnight in refrigerator, then reheat as above. Or microwave from frozen, adding 2-3 minutes to heating time and stirring more frequently for even heating.

Flavor Variations for Buffalo Chicken Spaghetti Squash

Transform this buffalo chicken spaghetti squash with creative variations that maintain the comfort food appeal while adding exciting new dimensions.

BBQ Chicken Spaghetti Squash

Replace buffalo sauce with your favorite BBQ sauce (about ¾ cup). Add ½ teaspoon liquid smoke for depth. Top with cheddar cheese instead of mozzarella and blue cheese. Garnish with crispy fried onions and fresh cilantro. This Southern-inspired version is slightly sweet with smoky undertones.

Ranch Chicken Spaghetti Squash

Mix ½ cup ranch dressing into the chicken instead of buffalo sauce. Add 1 cup cooked, chopped broccoli florets and ½ cup crumbled cooked turkey sausage. Top with cheddar and parmesan. This milder version appeals to kids and those who don’t enjoy spicy food.

Garlic Parmesan Chicken Spaghetti Squash

Skip buffalo sauce and toss chicken with 4 tablespoons melted butter, 4 cloves minced garlic, ½ cup grated parmesan, and fresh basil. Top with mozzarella and more parmesan. This Italian-inspired variation is rich and aromatic without heat.

Asian-Inspired Chicken Spaghetti Squash

Replace buffalo sauce with a mixture of 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon sriracha. Add snap peas and bell peppers. Top with sesame seeds and green onions. This fusion version brings completely different flavor profile.

Flavor Variation Comparison Table

Serving Suggestions for Buffalo Chicken Spaghetti Squash

Presentation and pairing transform your buffalo chicken spaghetti squash from a simple dinner into a complete, satisfying meal experience.

Classic Buffalo Style: Serve this buffalo chicken spaghetti squash with traditional buffalo wing accompaniments. Add celery and carrot sticks on the side with blue cheese or ranch dressing for dipping. This honors the buffalo wing inspiration while keeping things healthier.

Complete Meal Sides: While the squash is substantial, adding sides creates a more complete dinner. Consider a simple green salad with vinaigrette, roasted Brussels sprouts, or garlic bread (for those not watching carbs). Steamed broccoli or green beans add color and nutrition.

Make It a Bowl: Serve in individual bowls topped with all the fixings: extra buffalo sauce, blue cheese or ranch drizzle, diced tomatoes, shredded lettuce, diced avocado, and crushed tortilla chips. This deconstructed approach lets everyone customize their bowl.

Party Presentation: Serve in the roasted squash shells for impressive presentation. This works beautifully for dinner parties or potlucks. Guests can scoop directly from the shells, making serving easy and the presentation Instagram-worthy.

Meal Prep Strategy: Portion into individual glass containers with lids for grab-and-go lunches. Pack toppings separately (celery, dressing, extra cheese) to add fresh when eating. This stays delicious for 4 days refrigerated.

Game Day Spread: Serve alongside other buffalo-inspired dishes like buffalo chicken dip, buffalo cauliflower bites, and traditional wings. Create a buffalo-themed menu that offers options for different dietary preferences.

Beverage Pairings: The spicy, tangy flavors pair well with cold, refreshing drinks. Serve with sparkling water with lime, iced tea, lemonade, or for adults, a crisp light lager or pilsner. The carbonation and acidity cut through the richness beautifully.

FAQs About Buffalo Chicken Spaghetti Squash

Here are answers to the most common questions about making perfect buffalo chicken spaghetti squash every time.

Can I use frozen chicken for Buffalo Chicken Spaghetti Squash? Yes, but thaw completely first. Place frozen chicken in the refrigerator for 24 hours until fully thawed. Never cook from frozen as the outside overcooks before the inside reaches safe temperature. Pat thawed chicken very dry before seasoning and cooking.

How do I know when my spaghetti squash is done? The squash is done when a fork easily pierces the flesh and the strands separate readily when scraped. It should be tender but still have a slight bite – not mushy. If undercooked, the strands will be crunchy and difficult to separate.

Can I make Buffalo Chicken Spaghetti Squash ahead of time? Absolutely! Roast the squash and cook the chicken up to 2 days ahead. Store separately in the refrigerator. When ready to serve, scrape the squash, toss everything with buffalo sauce, add cheese, and bake for 15-20 minutes until heated through.

Is this recipe safe for pregnant women? Yes, as long as the chicken reaches 165°F internal temperature and all dairy products are pasteurized (which store-bought cheese always is). Properly cooked chicken and pasteurized dairy are perfectly safe during pregnancy.

Why is my Buffalo Chicken Spaghetti Squash watery? Spaghetti squash releases moisture as it cooks and cools. After scraping out the strands, let them sit in a colander for 5 minutes to drain. Or press gently between kitchen towels to absorb excess water before adding sauce.

Can I use a different hot sauce? Absolutely! However, different hot sauces have different heat levels and flavors. Start with less if using a hotter sauce like sriracha or habanero sauce. Taste and adjust. Frank’s RedHot is authentic buffalo flavor but any vinegar-based hot sauce works.

How do I reduce the spice level? Use mild buffalo sauce or mix regular buffalo sauce 50/50 with ranch dressing or sour cream. Reduce the cayenne pepper or omit entirely. Adding extra cheese also mellows the heat. Start with less sauce and add more if desired.

Can I make this without cheese? Certainly! The dish is delicious without cheese just increase the buffalo sauce slightly for more moisture and flavor. For dairy-free, use dairy-free butter in the buffalo sauce and skip the cheese topping entirely.

Conclusion

There you have it everything you need to create irresistible buffalo chicken spaghetti squash that proves healthy eating doesn’t mean sacrificing flavor! This veggie-packed comfort food delivers all the bold, tangy, spicy flavors you crave in a satisfying, guilt-free package.

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Buffalo Chicken Spaghetti Squash 7 Secrets to Perfect Low-Carb Comfort

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• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x

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Description

This Irresistible Buffalo Chicken Spaghetti Squash combines roasted spaghetti squash strands with seasoned chicken tossed in tangy buffalo sauce, topped with melted cheese. It’s a low-carb, high-protein comfort food that delivers all the bold flavors of buffalo wings in a healthy, satisfying dinner!

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Ingredients

Scale 1x2x3x

1 large spaghetti squash (3–4 lbs)

2 tablespoons olive oil (for squash)

1 teaspoon salt (for squash)

½ teaspoon black pepper (for squash)

½ teaspoon garlic powder (for squash)

1–1½ lbs boneless, skinless chicken breast or thighs

1 tablespoon olive oil (for chicken)

1 teaspoon salt (for chicken)

½ teaspoon black pepper (for chicken)

1 teaspoon garlic powder (for chicken)

½ teaspoon onion powder

½ teaspoon smoked paprika

½ cup buffalo hot sauce (Frank’s RedHot recommended)

4 tablespoons unsalted butter, melted

1 tablespoon apple cider vinegar

½ teaspoon garlic powder (for sauce)

¼ teaspoon cayenne pepper (optional)

½ cup shredded mozzarella cheese

½ cup crumbled blue cheese or ranch dressing

¼ cup diced celery

2 green onions, sliced

Fresh parsley, chopped

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy pulp with a spoon.

3. Drizzle cut sides of squash with 2 tablespoons olive oil and rub to coat. Season with 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.

4. Place squash cut-side down on prepared baking sheet. Roast for 40-50 minutes until fork-tender.

5. While squash roasts, pat chicken dry with paper towels. Season all sides with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, onion powder, and smoked paprika.

6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F.

7. In a bowl, whisk together buffalo sauce, melted butter, apple cider vinegar, ½ teaspoon garlic powder, and cayenne if using.

8. Transfer cooked chicken to a cutting board, let rest 5 minutes, then dice or shred. Toss with half the buffalo sauce mixture.

9. When squash is done, let cool 5 minutes. Use a fork to scrape flesh into spaghetti-like strands.

10. In a large bowl, combine squash strands, buffalo chicken, and remaining buffalo sauce. Toss until evenly coated.

11. Transfer mixture back into squash shells or to a greased 9×13 baking dish. Top with mozzarella and blue cheese.

12. Bake for 10-12 minutes until cheese is melted and bubbly. Optional: broil for 2-3 minutes for golden cheese.

13. Remove from oven and let cool 5 minutes. Top with diced celery, green onions, and parsley. Serve with extra buffalo sauce and blue cheese or ranch on the side.

Notes

For easier cutting, microwave whole squash for 3-4 minutes to soften before slicing.

Don’t overcook chicken – pull at exactly 165°F for juiciest results.

If squash seems watery after scraping, press strands gently between kitchen towels to absorb excess moisture.

Rotisserie chicken is a great shortcut – just shred and toss with sauce.

Store leftovers in an airtight container for up to 4 days. Reheats beautifully.

This freezes well for up to 2 months. Thaw overnight before reheating.

Adjust heat level by using mild buffalo sauce or mixing sauce with ranch dressing.

For dairy-free version, use dairy-free butter and skip cheese topping.

The dish is delicious cold and makes excellent meal prep lunches.

To make ahead: roast squash and cook chicken 2 days early, then assemble and bake when ready to serve.

• Prep Time: 15
• Cook Time: 50
• Category: Main Course, Dinner
• Method: Roasting, Baking
• Cuisine: American

Nutrition

• Serving Size: 1½ cups
• Calories: 325
• Sugar: 6g
• Sodium: 1150mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 105mg

Keywords: buffalo chicken spaghetti squash, low-carb buffalo chicken, spaghetti squash recipe, healthy buffalo chicken, keto dinner, gluten-free chicken