I’ve been making spaghetti squash for years, but pairing it with buffalo chicken might be my favorite twist yet. It’s everything I love about that spicy, tangy buffalo flavor, tucked into a naturally sweet and tender squash “boat.” Plus, it’s high in protein, loaded with veggies, and feels a little indulgent while still fitting into a healthy weeknight routine.
The first time I made this, I was convinced it would be one of those “good but not filling” dinners. I was wrong — one half of a stuffed squash left me full for hours. Between the shredded chicken, crisp veggies, creamy ranch drizzle, and the cozy squash, it’s a full meal in one.
Why This Recipe Works So Well
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Bold buffalo flavor – Spicy, tangy, and perfect with the natural sweetness of spaghetti squash.
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High protein, low fuss – Using pre-cooked chicken or rotisserie chicken makes this a quick weeknight option.
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Naturally gluten- and grain-free – With easy swaps, it can also be dairy-free, Paleo, and Whole30-friendly.
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Perfect for meal prep – Make a batch and enjoy it for days in different ways.
Ingredients You’ll Need
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Cooked chicken breast – Shredded or chopped; chicken thighs or even leftover turkey work too.
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Spaghetti squash – Medium-sized (about 2 to 2½ pounds) works best.
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Celery – Adds crunch; carrots or shallots can step in if you prefer.
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Green onions – Use both white and green parts for flavor and freshness.
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Red bell pepper – Orange or yellow work fine; they add sweetness and color.
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Buffalo sauce – Your favorite store-bought or homemade.
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Ranch dressing – Either store-bought or your own recipe.
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Blue cheese crumbles – Skip for dairy-free or Whole30.
Ingredient Spotlight: Spaghetti Squash
Spaghetti squash is one of those kitchen chameleons that can do it all. Roasted just right, the flesh pulls into tender strands that mimic pasta — but with fewer carbs and more nutrients. It’s naturally gluten-free, high in vitamin C and B vitamins, and brings fiber to keep you full. Plus, roasting it in halves makes the perfect little “bowl” for serving.
How to Make It
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Cook the squash – Slice off the ends, cut in half lengthwise, scoop out the seeds, and roast until fork-tender.
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Prepare the chicken – Shred your cooked chicken and let it cool slightly.
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Mix the filling – Combine the squash strands, chicken, veggies, and buffalo sauce in a large bowl.
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Stuff and bake – Spoon the filling back into the squash shells and heat through in the oven.
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Top and serve – Drizzle with ranch, sprinkle with blue cheese, and serve hot.
My Tips for the Best Results
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Roast the squash cut-side down for more even cooking.
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If using rotisserie chicken, remove the skin so the texture stays light.
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Taste the filling before stuffing — you can always add more buffalo sauce if you like it spicier.
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For extra flavor, sauté the veggies before mixing them in.
Variations
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Swap the protein – Turkey, ground chicken, or even shrimp work well.
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Make it vegetarian – Use roasted chickpeas or white beans instead of chicken.
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Extra heat – Add sliced jalapeños or a few dashes of hot sauce to the mix.
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Cheesy twist – Mix in shredded cheddar or mozzarella before stuffing.
FAQ
Can I make this ahead of time?
Yes — prepare the filling and roast the squash up to a day in advance. Store separately, then stuff and bake when ready to serve.
Does it freeze well?
The filling freezes better than the whole stuffed squash. Store in an airtight container for up to 3 months and thaw in the fridge before reheating.
What’s the best way to reheat it?
Bake in the oven at 350°F until warmed through, or microwave in short bursts. If it looks dry, stir in a spoonful of extra buffalo sauce before reheating.
Is spaghetti squash really filling?
Yes — especially when paired with chicken and veggies. The fiber from the squash helps keep you satisfied.
Buffalo Chicken Stuffed Spaghetti Squash
If you’re craving something creamy, spicy, and a little bit cheesy — this Buffalo Chicken Stuffed Spaghetti Squash will be your new weeknight obsession.
Ingredients
- 1 medium spaghetti squash (about 2–2½ lbs), halved
- 1¼ lbs cooked chicken breast, shredded
- ½ cup diced red bell pepper
- 2 green onions, thinly sliced (white and green parts)
- 2 ribs celery, thinly sliced
- ½ cup buffalo sauce (store-bought or homemade)
- ¼ cup creamy ranch dressing (optional)
- ¼ cup crumbled blue cheese (optional)
Instructions
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Trim the ends off the spaghetti squash, slice it in half lengthwise, and scoop out the seeds. Place the halves cut-side down on the prepared sheet and roast until tender — usually 30 to 40 minutes depending on size. Let cool slightly before using a fork to scrape the flesh into long, spaghetti-like strands. Keep the shells for stuffing later.
- While the squash roasts, prepare the chicken. You can poach it on the stovetop in a covered skillet with a little water until fully cooked, or steam it in an Instant Pot with a cup of broth. Once cooled slightly, shred the meat with two forks.
- In a large mixing bowl, combine the shredded squash, chicken, celery, green onions, red bell pepper, and buffalo sauce. Toss until everything is evenly coated. Spoon the mixture back into the empty squash shells and return them to the baking sheet. Bake for another 10 to 15 minutes, just until heated through.
- Serve warm, drizzled with ranch dressing and sprinkled with blue cheese, if you like an extra creamy, tangy finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 406Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 131mgSodium 1152mgCarbohydrates 19gFiber 4gSugar 9gProtein 48g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Buffalo Chicken Stuffed Spaghetti Squash is the kind of recipe that checks all the boxes: flavorful, satisfying, wholesome, and easy to make. It’s just as good for a weeknight dinner as it is for weekend meal prep, and you can dress it up or down depending on your mood. Whether you’re a buffalo sauce superfan or just looking for a fun new way to use spaghetti squash, this one’s a keeper.
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