Description
This Buffalo Chicken Stuffed Spaghetti Squash recipe combines tender shredded chicken with spicy buffalo sauce, fresh vegetables, and creamy ranch dressing, all nestled inside roasted spaghetti squash halves. It’s a flavorful and nutritious meal perfect for a satisfying dinner that everyone will love.
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 buffalo sauce (purchased or homemade)
- ¼ cup creamy ranch dressing (optional, purchased or homemade)
- ¼ cup crumbled blue cheese (optional)
Instructions
- Prepare and Roast the Spaghetti Squash: Preheat your oven to 400 degrees Fahrenheit. Cut 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 the flesh is tender and can be shredded with a fork.
- Shred the Squash Flesh: Once roasted, allow the squash halves to cool slightly. Use a fork to scrape the flesh, creating spaghetti-like strands while keeping the shells intact for stuffing.
- Mix the Buffalo Chicken Filling: In a large bowl, combine the cooked shredded chicken with buffalo sauce, diced celery, green onions, and red bell pepper. Stir until all ingredients are well coated and evenly mixed.
- Assemble the Stuffed Squash: Spoon the buffalo chicken mixture evenly into the spaghetti squash halves. If using, drizzle ranch dressing over the top and sprinkle with crumbled blue cheese for added flavor and creaminess.
- Bake the Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 5-10 minutes to warm through and meld the flavors together.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your flavorful Buffalo Chicken Stuffed Spaghetti Squash as a hearty main course.
Notes
- Use cooked shredded chicken from rotisserie, leftover roasted chicken, or poached chicken breasts for convenience.
- You can adjust the amount of buffalo sauce to make the dish more or less spicy according to your taste.
- For a dairy-free option, omit the ranch dressing and blue cheese or substitute with vegan alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This dish can be made ahead by preparing the filling and roasting the squash in advance, then assembling and baking when ready to serve.
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
