Go Back
+ servings
5 from 14 votes
This Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken combines the bold flavors of football season in a healthy dish! Not only does the spaghetti squash provide a serving of vegetables, but it's grain-free, gluten-free and low-carb. With the chicken and blue cheese, this Low Carb Buffalo Blue Cheese Spaghetti Squash recipe is a meal in its own right that's Primal, keto diet-friendly and sure to satisfy.
Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr
 
Buffalo Blue Cheese Spaghetti Squash with Chicken combines the flavors of football season in a healthy dish! Not only does the spaghetti squash provide a serving of vegetables, but it's grain-free, gluten-free and low-carb. With the chicken and blue cheese, this Low Carb Buffalo Blue Cheese Spaghetti Squash recipe is also Primal and keto diet-friendly.
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 388 kcal
Author: Laura Duffy
Ingredients
  • 3 lb spaghetti squash (approximately)
  • 4-6 thick slices of bacon (up to 8 slices if cut thin)
  • 2-3 oz blue cheese crumbles
  • ¼ cup scallions, sliced thinly
  • ¼ cup Buffalo wing sauce of your choice, such as Frank's Red Hot
  • 3 Tbsp bacon fat (can be combined with avocado oil)
  • 1 lb chicken breasts or thighs
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Place chicken on a baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Roast until done (about 20-25 minutes for chicken thighs, 35 minutes for chicken breasts). Remove and set aside. Increase oven temperature to 450 degrees Fahrenheit.

  2. While the chicken is roasting, cut the spaghetti squash in half cross-wise. Cut the stem off, if needed for the spaghetti squash to balance. Use a spoon to remove the seeds from the center. Place the spaghetti squash on a pan, cut side up. Roast for about 40 minutes. Remove and set aside.

  3. While the spaghetti squash is roasting, chop the bacon crosswise into ½ inch pieces and cook on medium-low heat until browned. Use a slotted spoon to remove the bacon from the pan and set aside. The bacon should have produced about 3 tablespoons of bacon fat. Keep it! Add avocado oil, if needed, to make the total oil 3 tablespoons.

  4. Use a fork to remove the spaghetti squash from the skin and place in a large bowl. Pour the bacon fat/oil over the spaghetti squash, followed by the buffalo sauce. Use tongs or salad hands to mix well. Add salt, if needed (this will depend on the amount of salt in the bacon and buffalo sauce, and your preference).

  5. Use tongs or forks to serve the spaghetti squash. Slice the cooked chicken and place on top. Sprinkle with cooked bacon pieces, blue cheese and scallions.

  6. If not serving with chicken thighs, drizzle wing sauce over the finished spaghetti squash dish and serve.

Nutrition Facts
Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken
Amount Per Serving
Calories 388 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 97mg32%
Sodium 757mg33%
Potassium 462mg13%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 30g60%
Vitamin A 370IU7%
Vitamin C 4.1mg5%
Calcium 126mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.