Nothing beats the zingy, comforting blend of spicy Buffalo chicken with the naturally sweet, tender strands of spaghetti squash. This Buffalo Chicken Stuffed Spaghetti Squash Recipe is one of those dishes that feels indulgent yet wholesome, perfect for a cozy dinner that packs serious flavor.

Two halved spaghetti squashes filled with a layered mix of shredded orange and white filling, small red bell pepper pieces, and green herbs. The top layer is drizzled with creamy white sauce and sprinkled with crumbled blue cheese and black pepper. The squashes sit side by side on a silver baking tray with some green herb leaves scattered around. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Stuffed Spaghetti Squash Recipe
Top Tip
How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Stuffed Spaghetti Squash Recipe

Why You'll Love This Recipe

I’ve made this Buffalo Chicken Stuffed Spaghetti Squash Recipe countless times, and every time it hits that perfect balance between spicy, creamy, and fresh. It’s a dish that feels special but comes together with surprisingly little fuss, making it a keeper in my cookbook.

Flavor Explosion: The buffalo sauce brings a tangy heat that pairs beautifully with the mild sweetness of spaghetti squash.
Healthy Comfort Food: You get protein from the chicken and fiber from the squash, so it’s filling without being heavy.
Simple to Customize: Whether you want it extra cheesy or dairy-free, you can tweak the toppings easily.
Great Make-Ahead Option: It reheats well and is perfect for busy weeknights or meal prep.

Ingredients & Why They Work

Each ingredient here plays a role in building the dish’s layers of flavor and texture—from the protein-packed chicken to crunchy veggies that add freshness and color. When shopping, look for a firm spaghetti squash and quality buffalo sauce that suits your heat preference.

Flat lay of a halved spaghetti squash with visible stringy flesh, a small pile of shredded cooked chicken breast, thinly sliced celery ribs, finely sliced green onions showing white and green parts, a small white ceramic bowl with diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl containing creamy ranch dressing, and a small pile of crumbled blue cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Cooking it beforehand and shredding gives you tender, juicy bites throughout the dish.
Spaghetti squash: The star veggie, its stringy flesh makes a fantastic low-carb pasta alternative.
Celery: Adds a crisp freshness to cut through the richness.
Green onions: Provide mild sharpness and a nice color contrast.
Red bell pepper: Sweetness and extra crunch make the dish vibrant.
Buffalo sauce: The bold spicy element that ties it all together.
Ranch dressing (optional): Creamy coolness to balance the heat if you like it milder.
Blue cheese crumbles (optional): For true buffalo flavor lovers, adds tangy richness.

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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

This Buffalo Chicken Stuffed Spaghetti Squash Recipe is super adaptable. I often swap in vegan buffalo sauce and use shredded jackfruit or tofu for a plant-based twist, and it still nails that spicy-savory vibe.

Variation: For a heartier meal, I sometimes add cooked quinoa or black beans into the filling for extra texture and protein.
Dairy-free: Skip the ranch and blue cheese or use dairy-free alternatives—avocado crema also works beautifully for a cool finish.
Mild version: Use less buffalo sauce and more ranch dressing to keep the heat low but maintain flavor.

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

The image shows two halves of a yellow spaghetti squash filled with a mixed orange and white cheesy pasta layer speckled with small chunks of red bell pepper and green herbs. On top, there is a drizzle of white sauce and scattered crumbles of light blue cheese with specks of black pepper. A woman's hand is holding a silver fork lifting a cheesy bite with stringy melted cheese and bits of vegetables from one half. The squash rests on a slightly worn silver baking tray, all set on a white marbled surface. In the background, there is a blurred wooden bowl and a bottle. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash to Stringy Perfection

I cut the spaghetti squash in half lengthwise—watch out for that tough skin! Then scoop out the seeds. I like brushing the flesh with a touch of olive oil and sprinkling a pinch of salt before roasting it face down on a baking sheet at 400°F (around 200°C) for about 40 minutes. When it’s done, you can easily scrape the strands out with a fork—it’s like magic how they separate!

Step 2: Prepare the Buffalo Chicken Filling

While the squash roasts, I shred the cooked chicken and toss it with buffalo sauce, celery, green onions, and red bell pepper. If you want creaminess, stir in ranch dressing and some blue cheese crumbles here. Mixing it all while the squash is still warm helps the flavors meld beautifully.

Step 3: Stuff, Bake, and Serve

Scoop most of the squash strands out, leaving a bit clinging to the edges for structure. Then fill each half generously with the buffalo chicken mixture. I pop them back into the oven for about 10 minutes just to warm everything and let the flavors come together even more. The cheese melts slightly, adding a lovely richness.

Step 4: Garnish and Enjoy!

Before digging in, I sprinkle extra green onions or more blue cheese on top. Maybe even a drizzle of ranch if I’m feeling extra creamy. Then it’s ready for the table—flavorful, comforting, and just a little bit spicy.

Top Tip

From my experience making this Buffalo Chicken Stuffed Spaghetti Squash Recipe, a few simple tricks can really elevate the outcome:

Roast squash face down: This steams the inside gently, making the spaghetti strands tender but not mushy.
Don’t over-sauce the chicken: It’s tempting to drown it in buffalo sauce, but keeping it balanced avoids sogginess.
Use fresh chopped veggies: Celery and bell pepper add vital crunch that contrasts nicely with the soft squash and chicken.
Warm it through fully: Giving the stuffed squash a final 10-minute bake melds flavors and melts cheese perfectly.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Spaghetti Squash - Serving Suggestion

Garnishes

I love topping my stuffed squash with a handful of sliced green onions and a few blue cheese crumbles. If I’m feeling extra fancy, a drizzle of ranch dressing adds a creamy touch that balances the heat perfectly.

Side Dishes

This recipe pairs wonderfully with a fresh side salad or crunchy roasted Brussels sprouts. Sometimes I serve it alongside celery sticks dipped in ranch for that classic Buffalo flavor combo.

Creative Ways to Present

For a festive dinner, I’ve filled mini spaghetti squash halves for individual servings. It makes the meal feel special and looks stunning on the table, especially when garnished with fresh herbs and a sprinkle of red pepper flakes.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so sometimes the next day it tastes even better!

Freezing

Freezing this Buffalo Chicken Stuffed Spaghetti Squash Recipe works if you want to meal prep. I freeze it in single portions and thaw overnight in the fridge before reheating. Just keep in mind the texture of cooked squash changes slightly after freezing but still tastes delicious.

Reheating

To reheat, I prefer warming it in the oven at 350°F for about 15-20 minutes so it heats evenly and keeps that slight crispness on top. Microwaving works in a pinch but sometimes makes it a bit soggier.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great shortcut that saves time without sacrificing flavor.

What if I don't like blue cheese?

No worries! You can omit blue cheese or substitute with shredded cheddar or mozzarella for a milder, gooey texture.

How spicy is this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

The heat level depends on your buffalo sauce choice; mild versions are tasty without overwhelming, while hotter sauces will bring a real kick—adjust to your preference!

Can this recipe be made dairy-free?

Yes! Simply skip the ranch and blue cheese or swap them out with dairy-free versions, and you’ll still have a delicious buffalo flavor profile.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe has become one of those dishes I’m excited to come back to again and again. It’s cozy and zesty, healthy but also indulgent, and so easy to make that it fits perfectly into busy weeknights or casual weekend dinners. I really hope you enjoy making (and eating!) it as much as I do. Honestly, once you try it, it might just become your new favorite way to enjoy Buffalo chicken.