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