Talk Macros to Me

If you love buffalo chicken, you’re going to want to add these Creamy Buffalo Chicken Spaghetti Squash Boats to your dinner rotation!

Tender strands of roasted spaghetti squash are tossed with shredded chicken and a creamy buffalo sauce made with cottage cheese, then baked until golden and bubbly. Finish with fresh green onions for a little crunch and a pop of color.

It’s everything I love about a good weeknight dinner: simple ingredients, plenty of protein, a little extra fiber, and big flavor.

And serving everything right inside the squash? That makes dinner a little more fun, too!

My Latest Trader Joe’s Find

If you’ve been following along for a while, you know I love discovering new ingredients at Trader Joe’s and finding creative ways to use them.

My latest find is their Buffalo Sauce with Avocado Oil, and it was the inspiration for this recipe!

It has that tangy buffalo flavor with just the right amount of kick and a rich consistency that works beautifully in creamy sauces.

I paired it with one of my favorite refrigerator staples, Good Culture cottage cheese, to create a creamy buffalo chicken filling.

Blending the cottage cheese until smooth gives the sauce a velvety texture that coats the shredded chicken and spaghetti squash beautifully.

Add a little mozzarella if you’re craving a cheesy finish, or bake it as-is for a delicious buffalo chicken dinner.

Either way, don’t forget the green onions!

Why I Love Spaghetti Squash

Fall is officially squash season in my kitchen, and I’ve been experimenting with everything from red kuri and delicata to acorn and spaghetti squash.

One of my favorite things about spaghetti squash is how versatile it is.

Once roasted, its flesh separates into long, tender strands that make a wonderful base for everything from marinara and meatballs to creamy chicken dishes.

Spaghetti squash also provides fiber, vitamin C, and other nutrients. And because it has such a mild flavor, it pairs beautifully with bold sauces like buffalo.

It’s an easy way to add more vegetables and variety to a meal while keeping it satisfying.

Let’s Talk Protein and Fiber

One of my favorite things about this recipe is how much nutrition we can pack into a few simple ingredients.

Chicken breast provides plenty of lean protein, while cottage cheese adds even more protein and creates that creamy buffalo sauce.

And then there’s the spaghetti squash!

It adds volume, fiber, and nutrients to the dish. Fiber supports digestive health and contributes to fullness, making it something I love incorporating into family meals whenever possible.

The combination of protein-rich chicken, creamy cottage cheese, and roasted spaghetti squash makes this a filling, balanced dinner that tastes just as good as it looks.

Creamy Buffalo Chicken Spaghetti Squash Boats

Servings: 4
Prep Time: 15 minutes
Squash Roasting Time: 30–45 minutes
Final Bake Time: 20–25 minutes
Oven Temperature: 400°F

Chicken can be prepared ahead in the slow cooker or purchased fully cooked and shredded for an even easier meal.

Ingredients

For the chicken (if preparing from scratch):

• 1½ lbs boneless, skinless chicken breasts (approximately 1 lb cooked and shredded)
• 1/4 cup water or chicken broth
• 1 tsp garlic powder
• 1/2 tsp salt

For the spaghetti squash boats:

• 4 cups (approximately 600g) cooked spaghetti squash strands
• 1 lb (454g) cooked, shredded chicken breast (homemade or store-bought)
• 1 cup (226g) 2% Good Culture cottage cheese
• 1/2 cup (8 Tbsp) Trader Joe’s Buffalo Sauce with Avocado Oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Optional: 1/2 cup (approximately 56g) shredded part-skim mozzarella
• 2–3 green onions, thinly sliced, for garnish

Instructions

Step 1: Prepare the chicken

1. Place chicken breasts in a slow cooker with water or chicken broth, garlic powder, and salt.
2. Cover and cook on LOW for approximately 3–4 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F.
3. Remove chicken from the slow cooker and shred using two forks.
4. Reserve 1 lb of cooked, shredded chicken for the recipe.

Short on time? Skip the slow cooker and use 1 lb (454g) of fully cooked, pre-shredded chicken breast instead! Store-bought shredded chicken or shredded rotisserie chicken works beautifully and makes this recipe even easier to throw together on a busy weeknight. Simply combine with the spaghetti squash and creamy buffalo sauce, then bake as directed.

Note: Using rotisserie chicken may change the macros depending on whether you include the skin or dark meat.

Step 2: Roast the spaghetti squash

1. Preheat oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place cut-side down on a parchment-lined baking sheet.
4. Roast for approximately 30–45 minutes, depending on the size, until the flesh is tender and easily separates into strands.
5. Allow to cool slightly before using a fork to loosen and remove the spaghetti-like strands.
6. Measure out approximately 4 cups (600g) of cooked spaghetti squash.
7. Drain or gently squeeze away excess moisture to prevent the filling from becoming watery.
8. Save the empty squash shells for serving.

Step 3: Make the creamy buffalo sauce

1. In a blender or food processor, combine cottage cheese, Trader Joe’s Buffalo Sauce, garlic powder, and onion powder.
2. Blend until completely smooth and creamy.

Step 4: Assemble the squash boats

1. In a large mixing bowl, combine the cooked spaghetti squash, shredded chicken, and creamy buffalo sauce.
2. Toss until everything is evenly coated.
3. Divide the mixture evenly among the reserved spaghetti squash shells, placing them on a baking sheet for stability.
4. If using mozzarella, sprinkle the shredded cheese evenly over the top.

Step 5: Bake and serve

1. Bake at 400°F for approximately 20–25 minutes, until heated through and lightly golden on top. The filling should reach 165°F.
2. For additional browning, broil briefly while watching carefully.
3. Remove from the oven and garnish generously with fresh sliced green onions.
4. Serve warm and enjoy!

Macros

Per serving (1/4 of recipe):

With mozzarella: Approximately 370 Calories | 45g Protein | 13g Carbs | 12g Fat | 2g Fiber

Without mozzarella: Approximately 330 Calories | 41g Protein | 12g Carbs | 9g Fat | 2g Fiber

Macros are preliminary estimates based on 600g cooked spaghetti squash, 454g cooked chicken breast, 2% cottage cheese, Trader Joe’s Buffalo Sauce with Avocado Oil, and optional part-skim mozzarella. Values will vary by product and portion size. Confirm against your ingredient labels before publishing final nutrition information.

Recipe Tips and Variations

Make the chicken ahead of time. I love using my slow cooker to prepare shredded chicken. It’s a simple way to get a head start on dinner, and any extra chicken can be used for lunches throughout the week.

Use pre-shredded chicken for an even quicker meal. Fully cooked, store-bought shredded chicken or rotisserie chicken makes assembly a breeze, especially on busy weeknights.

Drain your spaghetti squash. Spaghetti squash naturally contains a lot of moisture. Removing the excess liquid before mixing everything together helps keep your filling creamy.

Adjust the spice level. If you prefer a milder buffalo flavor, start with 1/3 cup buffalo sauce and adjust to taste.

Make it cheesy! A sprinkle of part-skim mozzarella creates a golden, bubbly finish. You can also leave it off and enjoy the creamy buffalo chicken filling on its own.

Serve it your way. I love the presentation of stuffed spaghetti squash boats, but you can also transfer the entire mixture into a baking dish and prepare it as a casserole.

Don’t skip the green onions! Their fresh, crisp flavor is the perfect finishing touch against the creamy, tangy buffalo sauce.

A Cozy Fall Dinner with a Kick

There’s something about fall that makes me want to roast every squash I can get my hands on.

And while I love a classic roasted squash side dish, sometimes it’s fun to turn those seasonal vegetables into something completely different.

These Buffalo Chicken Spaghetti Squash Boats combine a few of my favorite things: a good Trader Joe’s find, protein-packed cottage cheese, tender shredded chicken, and a generous serving of vegetables.

They’re creamy, satisfying, full of flavor, and easy to customize depending on what your family enjoys.

And honestly, anything served in its own edible bowl is a little more fun.

Happy cooking!

Talk Macros to Me