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Buffalo Chicken Stuffed Spaghetti Squash Recipe

ByLily
Jump to Recipe· 4.7 from 7 reviews

If you’re looking for a dinner that’s healthy, comforting, and packed with flavor, you’re going to LOVE this Buffalo Chicken Stuffed Spaghetti Squash Recipe. I first tried it on a busy weeknight when I wanted something quick but satisfying, and it instantly became a go-to. The way the spicy buffalo sauce wakes up the naturally sweet spaghetti squash is just magical. Plus, it’s super versatile—you can make it as mild or fiery as you like. Stick around and I’ll share all my tips to make sure yours turns out perfect every time!

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Why This Recipe Works

  • Perfect Blend of Textures: The soft, stringy squash paired with tender shredded chicken creates an irresistible bite every time.
  • Bold Flavor Kick: Buffalo sauce packs a punch that works beautifully against the mild squash, keeping things exciting.
  • Simple, Wholesome Ingredients: No weird extras—just fresh veggies and pantry staples that come together in under an hour.
  • Customizable Comfort Food: Easy to tweak for spice levels, dairy preferences, or add-ins to suit your taste.
Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy spaghetti squash recipe, gluten-free stuffed squash, easy chicken squash recipe - 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

The ingredients in this Buffalo Chicken Stuffed Spaghetti Squash Recipe are simple but thoughtfully chosen to balance hearty, fresh, and spicy flavors. Shopping for the freshest squash and crisp veggies makes a big difference here, so don’t grab leftovers from the back of your fridge.

Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy spaghetti squash recipe, gluten-free stuffed squash, easy chicken squash recipe - 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 and shred-friendly, it’s the perfect protein to soak up the buffalo sauce.
  • Spaghetti squash: This is the star—roasted to tender, its strands mimic noodles but without the carbs.
  • Celery: Adds a nice crunch and fresh bite to contrast the creaminess.
  • Green onions: Provide subtle sharpness and color that brightens the dish.
  • Red bell pepper: Sweetness and crunch, plus a pop of vibrant color.
  • Buffalo sauce: The spicy, tangy heart of the dish—choose your favorite or make your own.
  • Ranch dressing (optional): Creamy cooling element that tames the heat and adds lusciousness.
  • Blue cheese (optional): For those who love bold flavors, this crumbled gem adds richness and saltiness.
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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.

Make It Your Way

I love keeping this Buffalo Chicken Stuffed Spaghetti Squash Recipe open to your own twists and turns. I often switch up the veggies or swap buffalo for a milder sauce depending on my mood or the crowd. The best part? It’s built for personalization, so feel free to get creative!

  • Variation: Sometimes I swap bell pepper and celery for sautéed mushrooms or spinach for a deeper earthy flavor—works just as well!
  • Dairy-free option: Skip the ranch and blue cheese or use dairy-free versions, the buffalo sauce still shines through beautifully.
  • Make it spicy or mild: Adjust the buffalo sauce quantity or pick a hotter brand to dial your heat up or down.
  • Extra protein punch: Toss in some shredded rotisserie chicken or cooked turkey if you’re short on time.

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

Step 1: Roast the Spaghetti Squash to Tender Perfection

Start by preheating your oven to 350°F and lining a baking sheet with parchment. Cut off each end of the squash, then carefully halve it lengthwise. I like to stand the squash on one cut end and slice down slowly to avoid slips—honestly, it takes practice, so be patient! Scoop out all seeds and fibrous bits with a large spoon, then place the squash cut-side down on your baking sheet. Roast for about 30 to 40 minutes, depending on size, until you can easily poke the flesh with a fork and it feels soft. While it cools just a bit, this step is a great time to start the chicken.

Step 2: Cook the Chicken Perfectly Tender

I usually cook the chicken in my Instant Pot because it’s hands-off and juicy every time. Just add a cup of water or broth and cook chicken breasts on the poultry setting for about 17 minutes. When done, let the pressure release naturally for a few minutes before shredding with two forks. No Instant Pot? No problem! Cook it stovetop with a bit of oil and water, covered, for about 15 to 18 minutes till no pink remains. The key here is not to overcook—moist chicken is easier to shred and blends better with the spicy sauce.

Step 3: Mix and Stuff Your Squash

Scoop out the flesh of your cooled spaghetti squash using a fork; you’ll see it naturally separates into noodle-like strands—that’s the fun part! Toss these strands, shredded chicken, celery, green onions, and red bell pepper in a big bowl with buffalo sauce until everything’s coated and looking glorious. Then spoon that mixture back into the reserved squash shells. Pop the stuffed squash on your baking sheet and bake again at 350°F for another 10-15 minutes to meld all those flavors and heat it through.

Step 4: Top and Serve Your Flavor Bomb

Finally, drizzle with creamy ranch dressing and sprinkle some crumbled blue cheese if you like that extra tangy hit. This finishing touch just sends it over the edge. Grab a fork, sit down, and enjoy – trust me, it’s pure bliss.

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Tips from My Kitchen

  • Squash Prep Safety: Don’t rush cutting the squash—score and rock it gently to avoid slips.
  • Shred Chicken Warm: It’s easier to shred chicken while it’s still a bit warm—not hot but not cold.
  • Buffalo Sauce Flavor: Taste your buffalo sauce before mixing; some brands are hotter and saltier than others.
  • Don’t Overfill: Pack your squash shells gently to avoid spills during baking.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, spicy spaghetti squash recipe, gluten-free stuffed squash, easy chicken squash recipe - 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

I usually stick with a drizzle of ranch and a sprinkle of blue cheese crumbles because the creaminess balances the spicy buffalo perfectly. Sometimes, I add chopped fresh parsley or extra green onions for color and brightness. If you’re feeling adventurous, a squeeze of lime juice adds a little zing that freshens everything up.

Side Dishes

On the side, I like serving a simple leafy green salad or roasted veggies like asparagus or broccoli. It keeps the meal light but filling. If you want more texture, some crunchy celery sticks or carrot ribbons with a little ranch on the side are tasty and echo the flavors inside the squash.

Creative Ways to Present

For a dinner party, I sometimes use mini spaghetti squashes as personal bowls for each guest—pretty impressive and so fun to eat from! You can also sprinkle chopped herbs or a bit of smoked paprika on top for extra color. If you want to get fancy, serve this with a small cup of ranch or blue cheese dipping sauce on the side.

Make Ahead and Storage

Storing Leftovers

I always store leftover Buffalo Chicken Stuffed Spaghetti Squash in an airtight container in the fridge. It stays good for about 3-4 days and is perfect for quick lunches or reheated dinners during the week. Just make sure to keep the dressing separate until serving to avoid sogginess.

Freezing

Freezing works fine too! I recommend freezing the stuffing separately from the squash shells if possible. Defrost overnight in the fridge before reheating to keep everything from getting mushy. If you freeze the whole stuffed squash, be gentle when reheating to preserve texture.

Reheating

Reheat leftovers in the oven at 350°F for about 15 minutes until bubbly and warmed through—it keeps the squash strands nice and separate. The microwave works in a pinch, but I find it can sometimes make the squash soggy. Add fresh ranch or blue cheese after reheating for that fresh flavor boost.

FAQs

  1. Can I use pre-cooked chicken for this recipe?

    Absolutely! Using leftover rotisserie or shredded chicken saves a lot of time and still tastes fantastic with the buffalo sauce. Just toss it with the squash and veggies, then bake to heat through.

  2. What if I don’t like blue cheese?

    No worries! The ranch dressing alone adds plenty of creaminess. You can also try shredded mozzarella or skip the cheese topping altogether if you prefer.

  3. How spicy is this recipe?

    The spice level depends on your buffalo sauce choice and how much you add. Start with a little and taste; you can always add more to ramp it up. It’s super forgiving for mild or heat lovers alike.

  4. Can I prepare this recipe ahead of time?

    Yes! You can roast the squash and cook the chicken in advance, then assemble and bake right before serving. This way, dinner comes together faster and with less fuss.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe holds a special place in my weeknight cooking rotation. It’s one of those dishes that feels indulgent but isn’t heavy or complicated. Whether you’re trying to eat healthier without losing flavor or just craving comforting food with a kick, this recipe fits the bill. Give it a go, experiment with the flavors, and I promise you’ll find it as addictive as I do—your new recipe for anytime inspiration!

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Buffalo Chicken Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb
Print Recipe

Description

This Buffalo Chicken Stuffed Spaghetti Squash recipe is a flavorful, low-carb dish featuring tender roasted spaghetti squash filled with spicy buffalo chicken, crunchy celery, and bell pepper. Topped with creamy ranch dressing and tangy blue cheese, it’s perfect for a satisfying dinner that balances bold flavors and healthy ingredients.

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)
  • 1 teaspoon avocado oil, olive oil, or coconut oil (for stovetop chicken cooking)
  • 1 cup water or broth (for Instant Pot chicken cooking)

Instructions

  1. Prepare the spaghetti squash: Preheat the oven to 350°F. Slice both ends from the spaghetti squash and discard them. Stand the squash on one of its cut ends and carefully cut it in half lengthwise. Scoop out the seeds and stringy insides with a large spoon. Place the squash halves cut-side down on a parchment-lined baking sheet.
  2. Roast the squash: Bake the squash in the preheated oven for 40 minutes, or until tender when pierced with a fork. Once done, let it cool slightly, then use a fork to scrape the flesh from the shells into a large bowl. Reserve the shells for stuffing later.
  3. Cook the chicken – Instant Pot method: Insert the rack into the Instant Pot inner pot and add 1 cup of water or broth. Lay the chicken breasts on the rack. Secure the lid and set to ‘Poultry’ with the time increased to 17 minutes (or 19 minutes for thicker breasts). After cooking, allow a natural pressure release for 5 minutes, then manually release the remaining pressure. Remove the chicken and shred it using two forks.
  4. Cook the chicken – Stovetop method: Heat 1 teaspoon of your chosen oil in a medium skillet over medium-high heat. Add the chicken breasts and ½ cup water. Once the water begins to simmer, reduce heat to low, cover the skillet, and cook for 18 minutes or until the chicken is cooked through. Remove and shred as above.
  5. Mix the stuffing: In the large bowl with the spaghetti squash shreds, add the shredded chicken, sliced celery, green onions, diced red bell pepper, and buffalo sauce. Toss everything together until well combined and evenly coated.
  6. Stuff and bake the squash: Spoon the buffalo chicken mixture back into the reserved spaghetti squash shells. Place the stuffed squash halves on the baking sheet and bake in the 350°F oven for 15 minutes or until heated through.
  7. Serve: Drizzle the stuffed squash with creamy ranch dressing and sprinkle with crumbled blue cheese if desired. Serve warm and enjoy.

Notes

  • You can substitute the buffalo sauce with a homemade version made from hot sauce and butter for a fresher taste.
  • Use homemade ranch dressing or paleo ranch to keep the recipe dairy-free and cleaner.
  • For a spicier dish, add extra buffalo sauce or include a dash of cayenne pepper to the filling mix.
  • Leftover stuffed squash can be refrigerated and reheated in the oven for a quick meal next day.
  • If you prefer, cook the chicken ahead of time by grilling or baking to save time.
  • Use a fork to shred squash carefully to maintain good texture and prevent mushiness.

Nutrition

  • Serving Size: 1 stuffed squash half
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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