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 buffalo sauce (purchased or homemade); ¼ cup creamy ranch dressing (optional, purchased or homemade); ¼ cup crumbled blue cheese (optional)

There’s something irresistibly comforting about the zesty flavors and hearty texture in this Buffalo Chicken Stuffed Spaghetti Squash Recipe. Imagine tender buffalo chicken nestled inside strands of roasted spaghetti squash, all topped with creamy ranch and a touch of blue cheese. It’s that perfect blend of spicy, creamy, and satisfying in every bite!

Two halves of a yellow spaghetti squash boat are filled with layered shredded orange squash and small pieces of red bell pepper mixed in. The filling is topped with white creamy sauce drizzled unevenly, crumbled blue cheese, fresh green herbs, and a light sprinkle of black pepper. Each half rests side by side on a grey metal baking tray with scattered green leafy herbs around them, placed on a white marbled surface. 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 dish countless times when I want something both healthy and indulgent. The mix of buffalo sauce with shredded chicken is a crowd-pleaser, and stuffing it inside spaghetti squash makes it feel special without being complicated.

Balanced Flavor: The spicy kick of buffalo sauce perfectly complements the mildness of spaghetti squash.
Low-Carb Comfort: It’s a great way to enjoy comfort food without the heavy carbs of pasta.
Easy to Prep: Minimal ingredients and simple steps make this a weeknight winner.
Customizable: You can easily adjust the heat level or swap in your favorite toppings to suit your tastes.

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Stuffed Spaghetti Squash Recipe brings something special to the table. The spaghetti squash acts as a light, pasta-like base that soaks up all the tangy buffalo goodness, while the celery and bell pepper add a nice crunch and freshness. I always find that the ranch and blue cheese finishes the dish with creamy richness that balances the spice.

Flat lay of a halved spaghetti squash showing its stringy flesh, a small pile of cooked shredded chicken breast, two fresh celery ribs thinly sliced, two green onions sliced into white and green parts, a small mound of diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl with creamy ranch dressing, and a small white ceramic bowl of crumbled blue cheese, all arranged symmetrically 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: Using cooked and shredded chicken ensures you get tender, flavorful bites throughout.
Spaghetti squash: Roasting this squash creates tender strands that mimic noodles, making it a tasty low-carb alternative.
Celery: Adds crisp texture and a subtle earthy flavor.
Green onions: Bring mild sharpness and a lovely color contrast.
Red bell pepper: Offers sweetness and vibrant color, balancing the heat from buffalo sauce.
Buffalo sauce: The star of the dish—spicy, tangy, and full of bold flavor.
Ranch dressing (optional): Creamy, cooling, and perfect for mellowing out buffalo’s heat.
Blue cheese (optional): Adds a punchy, savory depth that pairs beautifully with buffalo chicken.

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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

One of the best things about this recipe is how easy it is to tweak it to your own preferences. I like to dial up the buffalo sauce a bit if I’m in the mood for more heat, or swap ranch for blue cheese dressing if that’s what I have on hand.

Variation: For a dairy-free version, I often leave out the blue cheese and ranch, and instead mix in some diced avocado after cooking—it’s creamy without the dairy punch.
Seasonal tweaks: Adding in some roasted corn or chopped parsley adds fresh brightness when those ingredients are in season.
Protein switch-up: Pulled rotisserie chicken works perfectly to save time without sacrificing flavor.

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

The dish features two large white spaghetti squash halves on a white marbled surface, filled with shredded yellow spaghetti squash strands mixed with diced red bell peppers and green herbs. Each half is topped with white creamy sauce drizzled over the filling and blue cheese crumbles scattered on top. A woman's hand holds a silver fork lifting a portion of the squash, showing a textured mix of strands, diced vegetables, and cheese. The squash halves rest on a silver tray, with small bowls and a bottle blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash Until Tender

First things first, cut your spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roasting at 400°F for about 40-45 minutes softens the squash until you can fluff the strands easily with a fork. I usually test it at 40 minutes—if the strands pull apart with little effort, it’s ready!

Step 2: Prepare the Buffalo Chicken Filling

While the squash is roasting, shred your cooked chicken breast. I often use a hand mixer to shred chicken quickly—less mess, more fun. In a bowl, toss the shredded chicken with buffalo sauce, celery, green onions, and diced red bell pepper. Mixing all these while the squash roasts saves time and lets flavors mingle beautifully.

Step 3: Combine and Bake Together

Once the squash is cooked, carefully fluff the strands with a fork, keeping the shell intact for stuffing. Gently mix the buffalo chicken filling with the spaghetti squash strands right in the squash halves. If you’re using ranch dressing or blue cheese, fold them in now—or save some for topping later. Pop the stuffed squash back into the oven for about 10 minutes to warm everything through and meld the flavors.

Top Tip

After making this recipe several times, I’ve learned a few tricks to get it just right, and I’m excited to share them with you!

Roast Squash Cut-Side Down: Helps the strands stay moist and tender by steaming it slightly in its own juices.
Don’t Overload the Filling: Mixing too much filling in the squash can spill over and make a mess—portion it carefully for neat presentation.
Adjust Heat Slowly: I add buffalo sauce in stages, tasting as I go, to avoid an overpowering spice level.
Use a Fork for Fluffing: When shredding the squash strands, a fork works best for separating the noodles without turning mushy.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Stuffed Spaghetti Squash - Serving Suggestion

Garnishes

I like to sprinkle some extra chopped green onions and a little crumbled blue cheese on top right before serving—those little bites add texture and burst of flavor every time. Sometimes a drizzle of ranch or extra buffalo sauce on the side lets everyone adjust heat and creaminess to their liking.

Side Dishes

This dish stands on its own really well, but I often pair it with a crisp green salad or steamed broccoli to round out the meal. For a heartier dinner, I add some roasted sweet potatoes or cauliflower rice on the side.

Creative Ways to Present

For special occasions, I serve the stuffed squash still in their shells, placed on plates with a sprinkle of fresh herbs and edible flowers for a pretty pop. It’s always a hit when guests realize they’re eating something that’s both wholesome and flavorful!

Make Ahead and Storage

Storing Leftovers

Leftovers keep great in an airtight container in the fridge for up to 3 days. I usually portion the stuffed halves or mix the filling and squash strands together before storing for easy reheating.

Freezing

This Buffalo Chicken Stuffed Spaghetti Squash Recipe freezes well, too! I recommend freezing the filling separately or fully assembled in freezer-safe containers. Just thaw overnight in the fridge before reheating.

Reheating

I prefer reheating leftovers in the oven at 350°F for 15-20 minutes to keep the squash strands from getting too mushy, but the microwave works fine if you're short on time—just cover to retain moisture.

Frequently Asked Questions:

Can I use pre-cooked chicken for this recipe?

Absolutely! Using pre-cooked or rotisserie chicken saves time and still delivers great flavor. Just shred it before mixing with the buffalo sauce and veggies.

What if I don’t like blue cheese?

No worries! You can skip the blue cheese altogether or swap it with shredded cheddar or omit it entirely for a milder taste. Ranch dressing adds creaminess without the pungent flavor.

How do I clean and cut spaghetti squash safely?

I recommend using a sharp chef’s knife and cutting the squash lengthwise. To make it easier, poke a few holes in the skin with a fork or microwave the whole squash for 2-3 minutes before cutting—it softens the shell just enough to handle more safely.

Can I make this recipe dairy-free?

Yes! To make it dairy-free, omit the blue cheese and ranch or substitute with a dairy-free ranch dressing. The buffalo chicken and veggies still shine on their own beautifully.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe has become one of my go-to meals when I want a dish that’s satisfying, flavorful, and still feels light. Between the comforting buffalo chicken flavor and the unique spaghetti squash base, it’s a combo that never gets old. I can’t wait for you to try it and make it your own favorite!