Description
A flavorful and nutritious Buffalo Chicken Stuffed Spaghetti Squash that combines tender shredded chicken, spicy buffalo sauce, and crunchy vegetables inside roasted spaghetti squash halves. This easy-to-make dish is perfect for a family meal and offers a healthy twist on classic buffalo chicken.
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
- Preheat and Prepare 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 lined with parchment paper.
- Roast Squash: Roast the spaghetti squash halves in the oven for about 45 minutes or until the flesh is tender and easily shredded with a fork. Remove from oven and let cool slightly.
- Shred Squash: Using a fork, scrape the inside of each squash half to create spaghetti-like strands. Set aside in a large mixing bowl.
- Mix Filling: In the large bowl with the shredded squash, add the cooked shredded chicken, sliced celery, green onions, diced red bell pepper, and buffalo sauce. Mix well until combined.
- Assemble Stuffed Squash: Spoon the buffalo chicken mixture evenly back into the spaghetti squash halves, dividing it into four portions.
- Add Toppings: Drizzle creamy ranch dressing over each stuffed squash half and sprinkle with crumbled blue cheese if desired.
- Serve: Serve the buffalo chicken stuffed spaghetti squash warm as a hearty and flavorful main dish.
Notes
- For a spicier kick, add extra buffalo sauce or include some chopped jalapeños.
- You can substitute blue cheese with feta or omit it if you prefer a milder flavor.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- To make this dairy-free, omit the ranch dressing and blue cheese or use dairy-free alternatives.
- Ensure the chicken is cooked thoroughly before shredding; rotisserie chicken works well for a quick option.
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: 75 mg
