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Low Carb Buffalo Chicken Spaghetti Squash

Low Carb Creamy Buffalo Chicken Spaghetti Squash Casserole!

Join me for a new Highfalutin’ Original Recipe that’s at once spicy and creamy. I’ve been seeing recipes for creamy buffalo chicken spaghetti, so I decided to create a low carb version of my own. The recipe below uses Texas Pete® Extra Mild Wing Sauce, but I’ve also included an alternate recipe using the traditional Texas Pete® Original Hot Sauce for those readers eating strict keto. If you try this, please leave a comment below and let me know what you think. Enjoy!

Keto Buffalo Chicken Spaghetti Squash
Low Carb Buffalo Chicken Spaghetti Squash


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Low Carb Buffalo Chicken Spaghetti Squash

Recipe by Wes Shoemaker – Highfalutin’ Low Carb
5.0 from 7 votes
Course: Entree, CasseroleCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





This creamy, spicy casserole is a delight for the senses. This recipe comes together quickly. The spaghetti squash is the perfect vehicle for the tangy chicken filling, and the blue cheese crumbles elevate the flavor of buffalo wings to an all new level.


  • 1 large spaghetti squash

  • 2 tablespoons olive oil, divided

  • 3/4 cup low sodium chicken broth

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 pounds boneless, skinless chicken thighs

  • 4 tablespoons unsalted butter, divided

  • 1 medium red bell pepper

  • 1 cup wing sauce (Texas Pete® Extra Mild Wing Sauce or optional “Clean Keto” sauce below)

  • 3 oz cream cheese

  • 1.5 cups shredded mozzarella cheese, divided

  • 4 green onions, thinly sliced

  • 1/2 cup blue cheese crumbles

  • OPTIONAL “Clean Keto” Wing Sauce
  • 1/2 cup Texas Pete® Original Hot Sauce

  • 1/2 cup reserved chicken broth from recipe

  • 3 tablespoons unsalted butter

  • 1 teaspoon erythritol sweetener


  • Preheat the oven to 350°F. Line a baking sheet with parchment or aluminum foil.
  • Use a large spoon to scrape out and discard the seeds and stringy middle portion of each squash half.
  • Brush the cut side of squash with olive oil. Place the squash cut-side down on the baking sheet and roast for 45 minutes or until the squash is tender. (Cooking time will depend on the size of the squash. A sharp knife should easily pierce the squash when it’s done.) Allow to cool.
  • While the squash is roasting, cook the chicken. In a large skillet over medium-high heat, combine the remaining olive oil, broth, salt, and pepper. Add the chicken. When the broth comes to a boil, lower the heat to medium low and cover the skillet. Cook for 20 minutes or until the chicken is done.
  • Transfer the chicken to a large mixing bowl. Shred the meat with two forks.
  • Drain the liquid from the warm pan and reserve.
  • Return the pan to medium heat, add 2 tablespoon of melted butter, and sauté the bell pepper for 5 minutes, until soft. Transfer the cooked bell pepper to the bowl with the shredded chicken.
  • Return the pan to the medium heat. Add the wing sauce, cream cheese, and remaining 2 tablespoons of butter. Whisk continuously until the butter and cream cheese are melted.
  • Shred the cooled spaghetti squash into loose noodles and ad to the bowl with the chicken and bell pepper. Add 1 cup of the shredded mozzarella, and green onions. Toss everything well to combine.
  • Pour into a 9×13″ baking dish. Evenly distribute the remaining 1/2 cup of mozzarella cheese and blue cheese crumbles.
  • Bake for 10 to 12 minutes to heat through and melt cheese.

Recipe Video


  • If you are eating strict, clean keto you can use the optional recipe to make your own wing sauce instead of using a prepared product.

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Nutrition Facts

6 servings per container

  • Amount Per ServingCalories607
  • % Daily Value *
  • Total Fat 42g 65%
    • Total Carbohydrate 15g 5%
      • Dietary Fiber 3g 12%
    • Protein 41g 82%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


      1. This recipe was so easy and so delicious! My non-keto husband loved it and so did I!!!

        • I made this last night and baked in the squash skin, like the picture. I like that presentation :). It was delishous!!! Definitely in my make-again list

      2. Love this recipe! My husband (also non keto/low carb loved it as well!

      3. Hi – I’m new to your website and I ordered your cookbook which arrived yesterday. Thanks! We are a family of 2 and I was wondering would this recipe reheat well for leftovers? I cannot imagine we could eat all of it in one evening (giggles – I might try – it looks wonderful).

      4. Very yummy and a new favorite! I have a question though: Recipe doesn’t state what to do with the reserved broth (I left it out of the recipe, didn’t seem to need it) Also doesn’t state when to add the sauce. I’m assuming that’s during the tossing part, which I did.

      5. Super delicious.Will definitely make again.

      6. Jennie Maethner

        Made this and it was great!

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