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 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)

There's something so satisfying about creamy, spicy, and savory all wrapped up in a healthy package—that's exactly what you get with this Buffalo Chicken Stuffed Spaghetti Squash Recipe. It's a comforting twist on classic buffalo chicken that feels special but is surprisingly simple to pull together.

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 Buffalo Chicken Stuffed Spaghetti Squash Recipe more times than I can count because it satisfies that craving for bold flavors without feeling heavy or complicated. Plus, it’s a fantastic way to sneak veggies onto your plate in a dish everyone loves.

Flavor-packed comfort food: Combining tangy buffalo sauce with tender chicken and rich blue cheese makes every bite deliciously addictive.
Healthy and nutritious: Using spaghetti squash instead of pasta cuts carbs and adds fiber—perfect for a lighter meal.
Super easy to prepare: Minimal ingredients and straightforward steps mean you’ll get this on the table without fuss.
Customizable to your taste: From swapping ranch for blue cheese to adding more veggies, you can make it yours every time.

Ingredients & Why They Work

Each ingredient here plays a role in balancing flavor, texture, and nutrition. When you look for your ingredients, aim for freshness, especially with veggies and chicken, so everything tastes vibrant.

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: I like to use cooked and shredded chicken breast because it soaks up the buffalo sauce nicely without overpowering the squash.
Spaghetti squash: This is the star veggie—its mild flavor and stringy texture mimic pasta and provide a sturdy vessel for the filling.
Celery: Adds a nice crunch and a subtle freshness that cuts through the richness.
Green onions: Bright and a little sharp, they bring a gentle onion flavor that isn't too heavy.
Red bell pepper: Offers sweetness and color, making the dish visually appealing.
Buffalo sauce: Pick a quality store-bought one or make your own for that classic tang and heat.
Ranch dressing: Optional but highly recommended for creaminess that mellows the spice.
Blue cheese: Another optional ingredient that adds depth and a touch of luxury with its robust flavor.

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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

I love tweaking this Buffalo Chicken Stuffed Spaghetti Squash Recipe depending on what’s in my fridge or who I’m cooking for. Feel free to make it hotter, milder, or even dairy-free—it’s super forgiving!

Variation: When I want to keep it paleo-friendly, I swap regular ranch for a homemade paleo ranch dressing, and it’s just as creamy and satisfying.
Vegetarian twist: I once tried substituting shredded jackfruit for the chicken, and with the buffalo sauce, it was a hit even with meat-eaters.
Extra veggies: Adding some finely chopped spinach or kale into the mix boosts the nutrition without changing the beloved 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: Prepare and Roast Your Spaghetti Squash

Start by cutting your spaghetti squash in half lengthwise—be careful, as it’s a bit tough but well worth the effort. Scoop out the seeds, then drizzle a little olive oil and sprinkle salt on the cut sides. Place them cut-side down on a baking sheet and roast at 400°F (200°C) for about 40 minutes until the flesh is tender and easily shredded with a fork. This natural roasting brings out the squash’s subtle sweetness, balancing perfectly with the buffalo sauce.

Step 2: Cook and Shred the Chicken

While the squash roasts, cook your chicken breast however you prefer—I've done everything from poaching to using leftover rotisserie chicken. Shred it well; this helps it mix seamlessly with the buffalo sauce later. If you want extra flavor, toss the chicken in some garlic powder or smoked paprika before shredding.

Step 3: Mix the Filling

In a big bowl, combine your shredded chicken with buffalo sauce, diced celery, green onions, and red bell pepper. If you like, stir in ranch dressing and blue cheese crumbles for that creamy, tangy kick. Taste the mixture and adjust the heat or creaminess to your liking—it should feel balanced but bold.

Step 4: Assemble and Bake

Once your squash is cool enough to handle, use a fork to scrape up the strands a bit, making some space but keeping them mostly in the shell. Spoon the buffalo chicken mixture into each half generously. Pop them back in the oven at 375°F (190°C) for 10-15 minutes until everything is warmed through and the cheese slightly melts into the mix.

Top Tip

Over the years, I’ve found a few little things that make this Buffalo Chicken Stuffed Spaghetti Squash Recipe really shine and help avoid common pitfalls, especially with timing and texture.

Roasting Time Matter: Make sure your spaghetti squash is tender enough to shred easily; undercooking will ruin the texture.
Don’t Skip the Oil: Brushing the squash with olive oil before roasting keeps it from drying out and adds subtle flavor.
Balance the Heat: Mix your buffalo sauce thoroughly with the chicken first, then add ranch or cheese to tame spiciness if needed.
Avoid Watery Fillings: Pat your veggies dry before mixing in to prevent the filling from getting soggy inside the squash.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Spaghetti Squash - Serving Suggestion

Garnishes

I like finishing mine with extra chopped green onions for a fresh pop and a few more blue cheese crumbles if I’m feeling indulgent. A drizzle of ranch on top never hurts either—it’s like a cool contrast to the warm spicy filling.

Side Dishes

To keep the meal light, serving a crisp green salad with a zesty vinaigrette works great. Sometimes, I pair it with simple steamed broccoli or roasted Brussels sprouts to round out those veggies.

Creative Ways to Present

For dinner parties, I’ve scooped the buffalo chicken filling into mini bell peppers or baked it in small ramekins to pass around. Stuffed spaghetti squash halves always make an impressive presentation and feel cozy and homey.

Make Ahead and Storage

Storing Leftovers

Wrap leftover stuffed squash tightly with plastic wrap and store it in an airtight container in the fridge. It keeps well for 3-4 days, and the flavors even deepen after resting overnight.

Freezing

I haven’t personally frozen the stuffed squash halves because the texture of the squash can get watery after thawing, but the buffalo chicken filling freezes beautifully on its own. Just thaw and reheat before stuffing fresh squash and baking.

Reheating

For best results, reheat in the oven at 350°F (175°C) for about 15 minutes, covered loosely with foil so it heats evenly without drying out. Microwave’s fine too if you’re in a rush, but the oven keeps the texture intact.

Frequently Asked Questions:

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves prep time. Just shred the chicken and toss it with the buffalo sauce as instructed.

How spicy is this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

It depends on the buffalo sauce you choose and how much you use. You can easily adjust the heat by adding more or less sauce, or balancing with ranch dressing or blue cheese to cool it down.

Can I prepare this recipe in advance?

Yes, you can prep the filling a day ahead and store it in the fridge. Roast the spaghetti squash just before serving, stuff, and bake. This saves time on busy days.

Is this dish gluten-free?

Yes! All ingredients in this Buffalo Chicken Stuffed Spaghetti Squash Recipe are naturally gluten-free, making it a great option for gluten-sensitive diets. Just double-check any store-bought sauces or dressings for hidden gluten.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe is more than just a dish I make when I want bold flavor with fewer carbs. It feels like a little celebration every time I scoop that spicy, creamy filling out onto my plate. I hope you enjoy making it as much as I do—and I promise it’ll quickly become one of your go-to meals when you want something both nourishing and truly delicious.