Buffalo Chicken Spaghetti Squash Pasta - Danielle Walker Print

Buffalo Chicken Spaghetti Squash Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review




  1. To soften the squash enough to slice it, place the squash directly on the middle rack of the oven and turn on the heat to 400°F. Once the oven preheat timer goes off (about 10 minutes), carefully remove the squash.
  2. Meanwhile, line a large sheet pan with parchment paper. Arrange the chicken in a single layer. Drizzle the chicken with 1 tablespoon of the oil and sprinkle with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
  3. Once the squash has cooled enough to handle, slice off both ends, and cut crosswise into four or five rounds. Scoop out the seeds from the center of each round. Drizzle both sides of the rounds with 1 tablespoon of the oil, then arrange the rounds in a single layer on the prepared sheet pan.
  4. Place the pan on the middle rack in the oven and bake for 20 to 25 minutes, until the chicken is cooked through and the squash is fork-tender.
  5. Dice the chicken and return it to the pan.
  6. Use a fork to pull the flesh into noodle-like strands from the sides of the squash rounds. Heap the noodles on the pan, and discard the skins.
  7. Drizzle 1⁄4 cup of the ranch dressing, and toss to mix.
  8. Toss the chicken in the buffalo sauce. Serve the chicken over the squash noodles with fresh parsley, carrots, and celery. Serve additional ranch on the side. 


Buy It: Although nothing compares to homemade Herb Ranch Dressing, Tessemae’s is the closest!