Description
A flavorful and nutritious Buffalo Chicken Stuffed Spaghetti Squash recipe featuring tender shredded chicken mixed with spicy buffalo sauce, fresh vegetables, and optional creamy ranch and blue cheese, all served inside roasted spaghetti squash halves. This dish offers a healthy twist on classic buffalo chicken flavors and makes a satisfying main course.
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 our Homemade Buffalo Sauce
- ¼ cup creamy ranch dressing or use our Homemade Paleo Ranch Dressing (optional)
- ¼ cup crumbled blue cheese (optional)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes until tender and easily shredded with a fork.
- Cook and Shred the Chicken: While the squash is roasting, cook the chicken breasts by boiling or baking until fully cooked, then shred the meat finely using two forks. You can use pre-cooked chicken for convenience.
- Mix the Buffalo Chicken Filling: In a large bowl, combine the shredded chicken with buffalo sauce, diced celery, green onions, red bell pepper, and ranch dressing if using. Stir well to blend all ingredients thoroughly.
- Scoop and Fluff Spaghetti Squash: Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into strands while still inside the rind, creating a spaghetti-like texture. Leave some flesh attached to the skin to hold the shape.
- Assemble the Stuffed Squash: Fold the buffalo chicken mixture into the spaghetti squash strands until fully combined. Spoon the mixture back into the squash shells evenly.
- Add Blue Cheese Optional Topping: Sprinkle crumbled blue cheese on top of each stuffed squash half if desired for an extra tangy flavor.
- Final Heating: Return the stuffed squashes to the oven and bake at 375 degrees Fahrenheit for 10-15 minutes to warm through and melt the blue cheese slightly.
- Serve and Enjoy: Remove from oven, let cool slightly, and serve warm as a hearty and flavorful main dish perfect for lunch or dinner.
Notes
- This recipe is versatile; you can adjust the buffalo sauce amount to control the heat level to your liking.
- For a dairy-free version, omit the ranch dressing and blue cheese or use vegan alternatives.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Use pre-cooked rotisserie chicken to save time on preparation.
- Roasting the squash cut-side down helps the flesh steam and become tender evenly.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 308 kcal
- Sugar: 6 g
- Sodium: 582 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 80 mg
