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
Scale
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
- 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.
- 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.
- 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.
- 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
