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
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 use Homemade Buffalo Sauce
Optional Toppings
- ¼ cup creamy ranch dressing or Homemade Paleo Ranch Dressing (optional)
- ¼ cup crumbled blue cheese (optional)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg
