Name: Buffalo Chicken Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

Jump to Recipe· 4.8 from 5 reviews

If you’ve been hunting for a dinner that’s both comforting and packs a punch, then you’re going to love this Buffalo Chicken Stuffed Spaghetti Squash Recipe. It’s one of those dishes I keep coming back to because it strikes the perfect balance between healthy and indulgent, plus it’s just so darn flavorful. Trust me, once you make this, it’ll be on your regular rotation too—let me show you how!

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Why This Recipe Works

Balanced Flavors: The tangy buffalo sauce perfectly compliments the mild sweetness of roasted spaghetti squash.
Healthy and Filling: Using spaghetti squash instead of pasta gives you a lower-carb, veggie-packed meal that keeps you satisfied.
Simple to Prepare: The steps are straightforward and use easy-to-find ingredients that come together quickly.
Customizable: Add or swap ingredients like blue cheese or ranch to make it fit your taste perfectly.

Buffalo Chicken Stuffed Spaghetti Squash, healthy buffalo chicken dinner, low-carb stuffed spaghetti squash, easy stuffed spaghetti squash recipes, spicy chicken squash dish - 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

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Stuffed Spaghetti Squash Recipe plays a crucial role in creating layers of texture and flavor. Plus, you’ll notice I usually recommend fresh veggies and store-bought sauces that make life easier without sacrificing taste.

Chicken breast: Tender and lean protein that soaks up buffalo sauce beautifully when shredded.
Spaghetti squash: The star of the dish that adds subtle sweetness and a unique stringy texture, acting like pasta but lighter.
Celery: Adds a pleasant crunch and freshness, balancing the richness of the buffalo sauce.
Green onions: Bring mild oniony warmth and a splash of color.
Red bell pepper: For sweetness and vibrant red pops in every bite.
Buffalo sauce: The spicy, tangy sauce that gives this dish its signature zing—feel free to use your favorite brand or homemade.
Ranch dressing (optional): The creamy, cooling drizzle that cuts through the heat perfectly if you enjoy a milder edge.
Blue cheese (optional): For those who love its pungent, creamy flair added to buffalo dishes.

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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’m all about making recipes your own, and this Buffalo Chicken Stuffed Spaghetti Squash Recipe is a perfect canvas. I often swap veggies based on what’s fresh or what I have on hand, and sometimes I kick up the heat with extra buffalo sauce because, well, I love spicy food.

Variation: I recently added chopped spinach for a green boost—it’s subtle but great for extra nutrients.
For Paleo or Keto: Skip the ranch and blue cheese or use dairy-free versions; it still tastes fantastic!
Milder Flavor: Use a milder buffalo sauce or reduce the amount if you’re serving to kids or anyone sensitive to spice.

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

Step 1: Roast the Spaghetti Squash

First things first—get your oven preheated to 350°F. I slice off the squash’s ends, then carefully cut it lengthwise. It can be a little tough, so make sure your knife is sharp and take your time. Scoop out all the seeds and stringy bits; don’t rush this – any leftover seeds can feel crunchy later, and no one wants that surprise bite. Place the halves cut-side down on a baking sheet lined with parchment to help with clean-up. Roast for about 30-40 minutes until the flesh is tender enough to shred with a fork. The size of your squash matters here, so keep an eye on it. Once done, let it cool slightly, then scrape the flesh into a bowl, reserving the shells for stuffing.

Step 2: Cook the Chicken

I love using the Instant Pot—it’s hands-off and yields juicy chicken every time. Place the breasts on a rack with a cup of water, seal, and cook on poultry mode for about 17 minutes (a bit longer if thick). Natural release is key to keep it tender. If you’re stovetoping it, just simmer the chicken in a little oil and water, covered, until fully cooked. Either way, once cool enough, shred it up with two forks—that shredded texture soaks up the buffalo sauce like a dream.

Step 3: Combine and Stuff

In a large bowl, toss the spaghetti squash strands, shredded chicken, finely sliced celery, green onions, and diced bell pepper together with your buffalo sauce. This is where the magic happens—you want every strand and bite coated. Don’t be shy; mix until well combined. Then spoon this colorful and spicy mix into your reserved spaghetti squash shells, place them on a baking sheet, and pop back into the oven at 350°F for 10-15 minutes until everything is heated through and the flavors meld nicely.

Step 4: Add the Finishing Touches

Once the stuffed squash is hot and bubbly, bring on the ranch drizzle and a sprinkle of crumbled blue cheese if you’re using it. I love this combination because the cool ranch perfectly balances the spicy buffalo notes, and the blue cheese adds a tangy creaminess that takes it over the top. Serve immediately and enjoy!

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Tips from My Kitchen

Squash Size Matters: Larger squash take longer to roast, so use a fork to test tenderness before pulling it out.
Don’t Skip Seed Removal: Removing the seeds fully keeps the filling texture smooth and pleasant.
Buffalo Sauce Choice: I’ve found homemade buffalo sauce adds a fresher, tangier flavor compared to store-bought versions.
Warm Your Sauce: Tossing the chicken and squash with slightly warmed buffalo sauce helps everything blend together better.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Garnishes

I always finish my buffalo chicken stuffed squash with a drizzle of ranch dressing and some crumbled blue cheese—that combo is unbeatable. Adding fresh chopped parsley or chives adds a hint of freshness and really brightens the color on the plate.

Side Dishes

This recipe stands well on its own, but I like pairing it with a crisp green salad or some roasted veggies like Brussels sprouts, which have that slight bitterness that balances the richness. Sometimes, for a little crunch, simple celery sticks on the side make for a fun nod to classic buffalo wings.

Creative Ways to Present

For gatherings, I serve the stuffed squash halves on charcuterie boards surrounded by extra veggies and dipping sauces—it turns this cozy dinner into a visually stunning centerpiece. Or, scoop the filling into mini squash boats for adorable individual servings.

Make Ahead and Storage

Storing Leftovers

After enjoying your Buffalo Chicken Stuffed Spaghetti Squash, just let any leftovers cool completely, then cover tightly with foil or place in airtight containers. I’ve had success storing leftovers in the fridge for up to 3 days without losing flavor or texture.

Freezing

If you want to freeze leftovers, I recommend scooping the filling into freezer-safe containers separately from the squash shells. The shells freeze best when wrapped tightly in foil. This way, you can thaw and reheat each component properly without sogginess, usually lasting about 2 months in the freezer.

Reheating

To reheat, gently warm the filling in a skillet or microwave, then stuff the warmed mixture into heated squash shells. Heating everything together in the oven for about 10 minutes at 350°F helps meld flavors and keeps the shells firm.

FAQs

Can I use frozen chicken for this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

Absolutely! Just make sure your chicken is fully cooked and thawed before shredding and mixing it into the filling. Using cooked frozen chicken can save time—grab a rotisserie chicken or cook ahead and freeze portions.
Is spaghetti squash hard to cut?

It can be a little tricky because of its tough skin, but using a sharp, sturdy knife and cutting off the ends first helps. Standing it upright and slicing down carefully makes the task easier and safer.
How spicy is this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

The spice level depends largely on your choice of buffalo sauce. Typically, it has a nice kick but isn’t overwhelming. You can always tone it down by using less sauce or adding a cooling ranch drizzle.
Can I make this recipe vegetarian?

You can swap out chicken for sautéed mushrooms or jackfruit as a plant-based alternative, but it won’t have the same texture. Adding extra veggies and keeping the buffalo sauce gives you that spicy flavor twist.
What can I substitute for blue cheese?

If you’re not a fan of blue cheese, feta or shaved parmesan work nicely, adding salty creaminess without the funk.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe always feels like a cozy hug on a plate for me. It’s approachable, nourishing, and just packed with flavor that keeps you coming back for more. Whether you’re cooking for a weeknight dinner or looking to add some excitement to your meal plan, give this recipe a whirl—I promise you’ll be raving about it to friends and family in no time!

Buffalo Chicken Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

Author: Caroline
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 recipe offers a delicious low-carb twist on classic buffalo chicken. Tender roasted spaghetti squash halves are filled with shredded chicken tossed in spicy buffalo sauce, celery, bell pepper, and green onions, then baked until heated through. Optional creamy ranch dressing and blue cheese topping add a cool contrast to the spicy filling, making it a perfect flavorful and wholesome 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)

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Instructions

Preheat and prepare squash: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Slice both ends off the spaghetti squash, then slice it in half lengthwise. Scoop out seeds and stringy bits with a large spoon. Place the squash halves cut-side down on the baking sheet.
Roast the squash: Bake the squash for 40 minutes or until tender. Let it cool slightly, then use a fork to scrape out the flesh into a large bowl, keeping the shells reserved for stuffing.
Cook the chicken: For Instant Pot, place chicken on rack over 1 cup water or broth, cook on ‘Poultry’ setting for 17 minutes, natural pressure release for 5 minutes. For stovetop, heat 1 tsp oil in skillet over medium-high, add chicken and ½ cup water, cover once water simmers, and cook 15-18 minutes until done. Let cool slightly, then shred with forks.
Combine filling ingredients: In a large bowl, mix the shredded spaghetti squash, shredded chicken, celery, green onions, diced bell pepper, and buffalo sauce until evenly coated.
Stuff the squash shells: Spoon the mixture into the reserved spaghetti squash halves and arrange them on the baking sheet.
Bake stuffed squash: Bake the filled squash in the 350°F oven for 15 minutes until heated through.
Serve: Drizzle with ranch dressing and sprinkle with crumbled blue cheese if desired before serving.

Notes

You can substitute the buffalo sauce with any hot sauce you prefer for varied heat levels.
For a dairy-free option, omit ranch dressing and blue cheese or use plant-based versions.
Roast the spaghetti squash a day ahead to save time for meal prep.
Use chicken thighs in place of breasts for more juicy and flavorful filling.
Serve with a side salad for a complete meal.