Buffalo Chicken Stuffed Spaghetti Squash Recipe

ByTaylor
Jump to Recipe· 4.8 from 13 reviews

If you’re craving something that hits all the right notes—creamy, spicy, comforting but also surprisingly light—then you’re going to love this Buffalo Chicken Stuffed Spaghetti Squash Recipe. Seriously, this dish turns humble spaghetti squash into a flavorful, healthy vessel for juicy shredded buffalo chicken. It’s one of those meals I keep coming back to when I want something satisfying without feeling too heavy. Trust me, once you try it, you’ll totally get why.

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Why This Recipe Works

  • Balanced Flavor Profile: The spicy buffalo sauce pairs perfectly with the mild, slightly nutty spaghetti squash to create a harmonious taste.
  • Healthy Comfort Food: It’s packed with protein and veggies but still feels indulgent and satisfying.
  • Versatile & Easy: You can make it ahead, swap in your favorite buffalo sauce, or turn it dairy-free with simple tweaks.
  • Great Texture Contrast: The tender roasted squash strands mixed with crunchy celery and bell pepper make every bite interesting.
Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy stuffed squash recipe, low-carb buffalo chicken meal, easy baked spaghetti squash - Two halves of a spaghetti squash filled with a creamy orange mixture of spaghetti squash strands, small diced red bell peppers, and melted cheese, topped with crumbles of blue cheese and fresh green herbs. A white creamy sauce is drizzled over the top with a sprinkle of black pepper, all resting on a dark baking tray with scattered fresh herb leaves around it, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Buffalo Chicken Stuffed Spaghetti Squash Recipe combines simple, wholesome ingredients that come together in the best way. Each element plays a key role in flavor, texture, or convenience, and I always recommend buying fresh veggies and high-quality buffalo sauce for the best outcome.

Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy stuffed squash recipe, low-carb buffalo chicken meal, easy baked spaghetti squash - Flat lay of a medium spaghetti squash halved with seeds removed showing the stringy flesh, a small white ceramic bowl of shredded cooked chicken breast, thinly sliced celery ribs arranged neatly, thinly sliced green onions with white and green parts visible, a small white ceramic bowl with diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl of creamy ranch dressing, a small white ceramic bowl holding crumbled blue cheese, two whole uncracked eggs with clean shells placed near the bowls, all ingredients arranged symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken Breast: Lean protein that shreds beautifully and carries the buffalo flavor so well.
  • Spaghetti Squash: The star veggie here—its stringy texture mimics pasta but adds fiber and fewer carbs.
  • Celery: Adds a fresh crunch that balances the rich buffalo sauce.
  • Green Onions: A mild onion flavor that brightens up the dish.
  • Red Bell Pepper: Sweet and colorful, it’s great for texture and visual appeal.
  • Buffalo Sauce: The zesty, spicy heart of the recipe that brings everything to life.
  • Ranch Dressing (Optional): Creamy and cooling, it mellows out the heat.
  • Blue Cheese (Optional): Adds a tangy richness that makes it feel extra special.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how easy it is to swap out ingredients or adjust the spice level in this Buffalo Chicken Stuffed Spaghetti Squash Recipe. I’ve made it a dozen ways depending on what I have on hand or who I’m feeding. Feel free to make it yours!

  • Variation: When I want to lighten it up even more, I use homemade paleo ranch dressing and skip the blue cheese, but still keep the celery for crunch—it’s delicious that way too.
  • Spice Level: Try mixing your buffalo sauce with a touch of honey if you prefer a milder sweet-heat combo.
  • Protein Swap: Shredded rotisserie chicken works great if you’re short on time—just toss it with the buffalo sauce and go!
  • Dairy-Free: Use a dairy-free ranch or skip the ranch and blue cheese altogether; the buffalo sauce shines on its own.

Step-by-Step: How I Make Buffalo Chicken Stuffed Spaghetti Squash Recipe

Step 1: Roast the Spaghetti Squash Perfectly

Start by preheating your oven to 350°F. I like to slice off both ends of the squash first—it makes it easier to stand upright on the cutting board. Carefully cut the squash in half lengthwise and scoop out all the seeds and stringy bits. Then, place the halves cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes depending on your squash size; you want the flesh tender enough to scrape out gently with a fork without mushiness. Let it cool just a bit so you can handle it safely.

Step 2: Cook and Shred the Chicken

While your squash roasts, cook the chicken. I often use my Instant Pot because it’s hands-off and juicy every time—just place the chicken breast on the rack with some water below, and cook on the Poultry setting for about 17 minutes. If you don’t have one, no worries—cook on the stovetop in a skillet with a bit of oil and a splash of water. Cover and let it simmer until fully cooked, about 15-18 minutes. After it cools a bit, shred the meat with two forks; this shredded chicken is going to soak up that buffalo sauce so well.

Step 3: Mix to Build That Buffalo Flavor

Scrape the strands of spaghetti squash into a large bowl (save those shells—they’ll be your serving vessels). Add the shredded chicken, thinly sliced celery, green onions, diced red bell pepper, and your buffalo sauce of choice. Toss everything thoroughly so you get a lovely, spicy, juicy mix. This part is so satisfying—it smells amazing and you can already tell this is going to be a winner.

Step 4: Stuff and Bake

Fill the reserved spaghetti squash shells with the buffalo chicken mixture, packing it evenly. Place them back on your baking sheet and bake at 350°F for another 10-15 minutes to heat everything through and meld the flavors beautifully. The house smells incredible at this point, trust me!

Step 5: Garnish and Serve

Before serving, drizzle with creamy ranch dressing and sprinkle over crumbled blue cheese if you’re using it. The ranch cuts through the heat and the blue cheese adds that tangy punch that makes this dish so irresistible.

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Pro Tips for Making Buffalo Chicken Stuffed Spaghetti Squash Recipe

  • Choose the Right Squash: Smaller spaghetti squashes cook more evenly and faster—mine usually takes about 35 minutes for perfect tenderness.
  • Don’t Overcook the Squash: It should be tender but still hold some texture; overcooking can make it mushy and hard to stuff.
  • Use Fresh Buffalo Sauce: Quality buffalo sauce makes a noticeable difference—I often make my own or pick brands with real butter and cayenne.
  • Avoid Soggy Filling: Toss the filling just before stuffing, and don’t add extra liquid—celery and peppers add crunch without wateriness.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy stuffed squash recipe, low-carb buffalo chicken meal, easy baked spaghetti squash - The dish shows two halved spaghetti squashes filled with a colorful mix of shredded yellow cheese, orange chicken, and chopped red bell peppers, topped with a drizzle of white sauce and sprinkled black pepper. Fresh green herbs like cilantro and sliced green onions add a touch of green on top. The halves rest on a dark baking sheet with a few sauce drips around them, all set on a white marbled surface. The texture looks creamy and cheesy with some chunky pieces of vegetables. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I am all about that cool ranch drizzle and tangy blue cheese crumbles. They really amplify the buffalo flavor and add a lovely creaminess. Fresh chopped parsley or chopped green onions sprinkled on top add a nice burst of color and freshness.

Side Dishes

This stuffed squash pairs beautifully with a crisp green salad or roasted veggies like broccoli or Brussels sprouts for a complete, nourishing meal. If you want to keep it light, celery sticks with extra ranch on the side make a perfect, crunchy companion that echoes the flavors inside.

Creative Ways to Present

I’ve served this recipe in the squash shells for casual dinners, but for special occasions, I’ve scooped the filling into mini ramekins and topped with extra cheese, then broiled for a couple of minutes for a bubbly crust. It’s a fun way to serve individual portions while keeping that lovely rustic vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, and it reheats beautifully in the oven or microwave without losing texture. Just make sure to keep the ranch and blue cheese separate until ready to serve.

Freezing

If you want to freeze this dish, I recommend freezing the filling separately from the squash shells in labeled freezer-safe containers or bags. It freezes well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge then bake as usual.

Reheating

To reheat, I warm the stuffed squash in a 350°F oven until heated through—usually 10-15 minutes. This method helps maintain the texture much better than the microwave, which can make the squash watery or rubbery if overheated.

FAQs

  1. Can I use frozen chicken for this recipe?

    Absolutely! If you have frozen cooked chicken or rotisserie chicken on hand, it’s perfect for speeding up the process. Just thaw it fully and shred before mixing with the buffalo sauce and spaghetti squash.

  2. Is spaghetti squash a good substitute for regular pasta?

    Yes! Spaghetti squash is a fantastic low-carb and fiber-rich alternative to traditional pasta. Its stringy texture mimics spaghetti, making it ideal for dishes like this Buffalo Chicken Stuffed Spaghetti Squash Recipe.

  3. How spicy is this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

    The spice level largely depends on the buffalo sauce you choose. It usually has a moderate heat that you can dial down by mixing with ranch dressing or dial up with extra hot sauce. I always recommend tasting as you go to suit your personal preference.

  4. Can I make this dish vegan or vegetarian?

    You can absolutely adapt the recipe by swapping shredded chicken for roasted cauliflower or jackfruit and using vegan buffalo sauce and ranch alternatives. It won’t be quite the same but still delicious and full of that buffalo flavor.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe has become a go-to for me whenever I want a meal that’s comforting, flavorful, and just a little bit fun to eat. I love how it sneaks in veggies without sacrificing any of the cozy, spicy goodness you crave from buffalo chicken. Don’t hesitate to give this recipe a try—you’ll be amazed at how simple ingredients can create such a standout dinner. Plus, it’s perfect for sharing with friends or meal prepping for busy weeks. I can’t wait to hear how you make it your own!

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Buffalo Chicken Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Buffalo Chicken Stuffed Spaghetti Squash is a delicious and healthy twist on classic buffalo chicken. Roasted spaghetti squash is filled with shredded chicken, fresh vegetables, and spicy buffalo sauce, then baked to meld flavors. Optional creamy ranch and blue cheese toppings add the perfect finishing touch for a flavorful and satisfying meal.

Ingredients

Main Ingredients

  • 1 ¼ lbs chicken breast, cooked and shredded
  • 1 medium spaghetti squash, halved (about 2–2 ½ lbs)
  • 2 ribs celery, thinly sliced
  • 2 green onions, white and green parts thinly sliced
  • ½ cup diced red bell pepper
  • ½ cup purchased buffalo sauce or homemade buffalo sauce
  • ¼ cup creamy ranch dressing or homemade paleo ranch dressing (optional)
  • ¼ cup crumbled blue cheese (optional)

Instructions

  1. Roast the Squash: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Slice both ends off the spaghetti squash and stand it upright on one of the cut ends. Carefully cut the squash in half lengthwise. Scoop out the seeds and stringy insides with a large spoon. Place the squash halves cut-side down on the baking sheet and bake for 40 minutes or until tender. Let cool slightly before scraping out the flesh with a fork into a large bowl. Reserve the shells for stuffing.
  2. Cook the Chicken: For Instant Pot, place the rack into the inner pot with 1 cup water or broth. Lay chicken breasts on the rack, secure lid and cook on ‘Poultry’ setting for 17 minutes (19 minutes if thick). Allow natural pressure release for 5 minutes, then release remaining pressure. Cool slightly and shred with forks. For stovetop, heat 1 teaspoon oil in a medium skillet over medium-high heat. Add chicken and ½ cup water. Once simmering, reduce heat, cover, and cook for 18 minutes or until cooked through. Cool slightly and shred.
  3. Assemble the Stuffed Squash: In the bowl with spaghetti squash flesh, add shredded chicken, celery, green onions, diced bell pepper, and buffalo sauce. Toss well to combine and coat evenly. Spoon the mixture back into the reserved squash shells. Place the stuffed shells on the baking sheet and return to 350°F oven. Bake for 15 minutes or until heated through.
  4. Serve: Drizzle with creamy ranch dressing and sprinkle blue cheese on top if desired. Serve warm and enjoy the spicy, creamy flavors.

Notes

  • Adjust buffalo sauce quantity to your spice preference.
  • Can use leftover cooked chicken or rotisserie chicken to save time.
  • For dairy-free, omit ranch dressing and blue cheese or use vegan alternatives.
  • Try adding chopped fresh cilantro or parsley for extra flavor.
  • Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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