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
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
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
