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 use Homemade Buffalo Sauce; ¼ cup creamy ranch dressing or Homemade Paleo Ranch Dressing (optional); ¼ cup crumbled blue cheese (optional)

Jump to Recipe· 4.9 from 31 reviews

Okay, friends, let me tell you about this Buffalo Chicken Stuffed Spaghetti Squash Recipe that I’ve absolutely fallen in love with. It’s one of those meals that feels indulgent and comforting but somehow manages to be light and fresh at the same time. If you’re craving that perfect balance of spicy buffalo heat with the natural, delicate texture of spaghetti squash, you’re in for a treat. Trust me—once you make this, it’s going to become one of your go-to weeknight dinners!

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Why This Recipe Works

Healthy & Flavorful: The spaghetti squash keeps it light and veggie-packed, while buffalo sauce brings the perfect spicy punch.
Simple Ingredients: You only need a handful of everyday items, making it super easy and approachable.
Flexible Cooking Methods: Whether you use an Instant Pot or stovetop, the chicken is juicy and cooks up perfectly every time.
Fun & Impressive Presentation: Stuffing the roasted squash shells makes for a beautiful dish that looks restaurant-worthy but is totally homemade.

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

The ingredients in this Buffalo Chicken Stuffed Spaghetti Squash Recipe come together in a way that’s just so satisfying: crunchy veggies add fresh texture, the buffalo sauce brings heat and tang, and the creamy ranch or blue cheese topping cools everything down just right. When you shop, choose a medium-sized spaghetti squash that’s firm without soft spots and go for a buffalo sauce you really love—this is where you get to control the heat level!

Chicken breast: Opt for fresh or thawed chicken breast for shredding; cooking it just right is key for tender, juicy bites.
Spaghetti squash: Choose a medium one so it cooks evenly and isn’t too watery or too dry once roasted.
Celery: Adds a crisp, refreshing crunch that balances the spicy sauce.
Green onions: Use both white and green parts for mild onion flavor and a pop of color.
Red bell pepper: The sweetness and vibrant red color make the dish visually appealing while adding freshness.
Buffalo sauce: Pick a flavorful buffalo sauce; I love buying a good-quality store brand but making your own works great too.
Ranch dressing (optional): Adds creaminess that mellows the spice and adds that classic buffalo flavor pairing.
Blue cheese (optional): If you’re a fan of blue cheese, crumbles bring that tangy punch that pairs perfectly with buffalo sauce.

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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.

Tweak to Your Taste

One of the things I love most about this Buffalo Chicken Stuffed Spaghetti Squash Recipe is how you can truly make it your own. Whether you like whey to dial the heat up or down, or prefer dairy-free toppings, it’s easy to customize. I usually swap the ranch for a cashew-based dressing when I’m trying to keep it paleo, and my family loves it equally just the same.

Variation: Try swapping out chicken breast for shredded rotisserie chicken when you’re short on time—I do it all the time when life’s busy.
Spice Level: If buffalo sauce is too spicy, mix it with a bit of honey or butter to mellow it out without losing flavor.
Vegetarian Twist: Use shredded jackfruit or cauliflower rice instead of chicken for a plant-based option with texture.
Dairy-Free: Skip the blue cheese and ranch; a drizzle of dairy-free yogurt sauce or extra celery adds creaminess and crunch.

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

Step 1: Roast That Spaghetti Squash

Start by preheating your oven to 350°F. Slice off both ends of the squash (be careful—it’s a bit tough but go slow and steady). Stand it on one cut end and carefully cut it in half lengthwise. Scoop out all the seeds and stringy bits with a spoon—it’s easier than you’d think once you get the hang of it. Place the halves cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes, checking tenderness with a fork. You want it soft enough that you can scrape out strands easily but not mushy. Once out of the oven, let it cool a bit before you gently scrape out the “spaghetti” into a bowl. Don’t toss those shells—they’re getting stuffed next!

Step 2: Cook and Shred the Chicken

If you have an Instant Pot, this is a total game-changer—place the chicken on the rack with some water or broth underneath, cook on ‘Poultry’ for 17-19 minutes, then let the pressure release naturally for a bit before you shred. No Instant Pot? No worries! Just simmer your chicken breast in a covered skillet with a splash of water until cooked through (about 15-18 minutes). Shred it with two forks once cooled slightly—juicy, tender chicken is key here for a great texture.

Step 3: Mix It All Up and Stuff

In a large bowl, toss the spaghetti squash strands with shredded chicken, celery, green onions, bell pepper, and that zesty buffalo sauce until everything is coated and delicious. Spoon this colorful mixture back into the reserved squash halves. Place the stuffed halves on your baking sheet and pop them back into the oven for 10-15 minutes to heat everything through—this step also lets the flavors meld beautifully.

Step 4: The Finishing Touches

When the squash comes out of the oven, drizzle with creamy ranch dressing and sprinkle with crumbled blue cheese if you like (I’m all about both). The cooling creaminess balances the spicy buffalo flavor, and every bite bursts with that awesome combination. Now, dig in and savor the goodness!

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Pro Tips for Making Buffalo Chicken Stuffed Spaghetti Squash Recipe

Perfect Squash Prep: Don’t skip the roasting step—you get that slightly caramelized sweetness in the squash that pairs so well with buffalo heat.
Use Juicy Chicken: Whether Instant Pot or stovetop, watch your cooking time—it’s easy to dry chicken out, so stick close and let it rest before shredding.
Buffalo Sauce Balance: Taste as you go if you can—some sauces are super spicy, so you may want to adjust amount accordingly.
Don’t Throw Away the Shells: Stuffing the squash shells makes the whole meal feel special and cuts down on dirty dishes. Plus, it’s fun!

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Garnishes

I personally jazz mine up with extra green onions, a few fresh celery leaves if I have them, and a drizzle of ranch to keep things creamy and cool. Sometimes I toss a few sliced jalapeños on top for that extra kick. And if you’re a blue cheese fan, don’t be shy with that crumble—it offers such a nice tangy contrast to the fiery buffalo flavor.

Side Dishes

I love pairing this with a crisp simple green salad dressed lightly with lemon vinaigrette or even a cold cucumber yogurt salad for some refreshing crunch. Roasted sweet potatoes or even crispy baked fries are fabulous, too—whatever feels right for your mood!

Creative Ways to Present

For special occasions, I stuff smaller mini spaghetti squash halves and serve them as individual portions—this always wows guests and looks so pretty. You can also sprinkle a little smoky paprika on top for color, or add fresh chopped parsley to brighten it up. The rustic bowls of squash are such a fun way to serve this hearty, healthy dish.

Make Ahead and Storage

Storing Leftovers

I store leftover Buffalo Chicken Stuffed Spaghetti Squash in an airtight container in the fridge, and it keeps well for about 3-4 days. The flavors actually meld better overnight! Just cover it well to keep the squash strands from drying out.

Freezing

Freezing works, but the texture of the spaghetti squash can get a bit softer after thawing. I usually freeze the filling separately or freeze fully assembled portions in freezer-safe containers, then thaw overnight in the fridge before reheating. If you plan to freeze, skip the fresh toppings until serving.

Reheating

To reheat, pop the stuffed squash in a 350°F oven for about 15 minutes until warmed through, or microwave covered with a damp paper towel for a couple of minutes. Adding ranch or blue cheese after reheating keeps those fresh flavors and creaminess intact.

FAQs

Can I make Buffalo Chicken Stuffed Spaghetti Squash Recipe ahead of time?

Absolutely! You can cook and stuff the squash a day ahead, then bake it when ready to serve. Just cover and refrigerate the stuffed squash to preserve freshness.
What can I use if I don’t have buffalo sauce?

If you don’t have buffalo sauce on hand, mixing hot sauce with melted butter or ghee is a quick homemade alternative that works beautifully.
Can I substitute the chicken with another protein?

Yes, shredded turkey, pulled pork, or even cooked tofu or jackfruit make great alternatives if you want to switch it up or make it vegetarian.
How spicy is this recipe? Can I adjust the heat?

The heat depends on the buffalo sauce you choose. You can easily control it by adding less sauce or balancing with ranch or blue cheese toppings to cool things off.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe is a true favorite in my kitchen because it satisfies that craving for bold, spicy flavors without feeling heavy or overwhelming. It’s got the perfect comforting vibe but stays healthy enough to enjoy any night of the week. I can’t recommend it enough if you want a delicious meal that feels special but is easy to make. Give it a try—I bet you’ll love pulling tender strands of squash coated in creamy buffalo chicken goodness just like I do!

Buffalo Chicken Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews

Author: Madison
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

A flavorful and healthy Buffalo Chicken Stuffed Spaghetti Squash recipe combining tender shredded chicken with spicy buffalo sauce, fresh vegetables, and optional creamy ranch and blue cheese toppings. This low-carb dish is perfect for a satisfying lunch or dinner.

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 use Homemade Buffalo Sauce

Optional Toppings

¼ cup creamy ranch dressing or Homemade Paleo Ranch Dressing (optional)
¼ cup crumbled blue cheese (optional)

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Instructions

Prepare the Spaghetti Squash: Preheat your oven to 350°F. Slice both ends from the spaghetti squash and discard. Stand the squash on one cut end and carefully cut it in half lengthwise. Scoop out the seeds and stringy insides with a spoon. Place the squash halves cut-side down on a parchment-lined baking sheet and bake for 40 minutes until tender. Let cool slightly.
Cook the Chicken: For Instant Pot: Place the rack in the pot and add 1 cup of water or broth. Place chicken breasts on the rack, secure the lid, and select ‘Poultry’ with 17 minutes cooking time. Allow natural pressure release for 5 minutes before quick releasing remaining pressure. For Stovetop: Heat 1 teaspoon of oil in a skillet over medium-high heat. Add chicken and ½ cup water. Once simmering, reduce heat, cover, and cook for 18 minutes until chicken is cooked through. Let chicken cool slightly before shredding with two forks.
Scrape the Squash Flesh: Use a fork to scrape the cooked spaghetti squash flesh into a large bowl, reserving the empty shells for stuffing.
Mix the Filling: In the bowl with squash, combine shredded chicken, celery, green onions, red bell pepper, and buffalo sauce. Toss well to evenly coat all ingredients.
Stuff the Squash Shells: Spoon the buffalo chicken mixture evenly into the reserved squash shells. Return the stuffed squash halves to the baking sheet and bake at 350°F for 15 minutes until heated through.
Serve: Drizzle with ranch dressing and sprinkle crumbled blue cheese on top if desired. Serve warm for a delicious meal.

Notes

You can substitute chicken breasts with cooked shredded rotisserie chicken to save time.
Adjust buffalo sauce amount to control the spiciness level to your preference.
For a dairy-free option, omit ranch dressing and blue cheese or use vegan alternatives.
To make homemade buffalo sauce and ranch dressing, refer to the linked recipes if available.
Ensure the spaghetti squash is fully cooked and tender before scraping to get the best texture.