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 to 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 Homemade Buffalo Sauce; ¼ cup creamy ranch dressing or use Homemade Paleo Ranch Dressing (optional); ¼ cup crumbled blue cheese (optional)

Nothing beats the cozy, tangy kick of a good comfort meal, and that’s exactly why I’m excited to share this Buffalo Chicken Stuffed Spaghetti Squash Recipe with you. It’s a delicious, hearty way to enjoy bold buffalo flavors tucked right inside tender, healthy spaghetti squash – a real crowd-pleaser at my table!

Two halved spaghetti squashes filled with a layered mix of shredded orange and white filling, small red bell pepper pieces, and green herbs. The top layer is drizzled with creamy white sauce and sprinkled with crumbled blue cheese and black pepper. The squashes sit side by side on a silver baking tray with some green herb leaves scattered around. The background is a white marbled texture. 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

This Buffalo Chicken Stuffed Spaghetti Squash Recipe quickly became one of those meals I crave again and again. It’s the perfect blend of spicy, creamy, and wholesome, all baked into one neat little package. Trust me, it’ll brighten up your weeknight dinners!

Simple yet impressive: A recipe that looks fancy but comes together beautifully with minimal fuss.
Balanced flavors: The spicy buffalo sauce pairs perfectly with the mild, slightly nutty spaghetti squash.
Healthy comfort food: Packed with protein and veggies, this dish satisfies without weighing you down.
Customizable and forgiving: You can tweak it easily to suit your taste or dietary needs.

Ingredients & Why They Work

Every ingredient in this Buffalo Chicken Stuffed Spaghetti Squash Recipe plays its part. The key is balancing the spicy buffalo sauce with creamy accents and crunchy veggies, making each bite interesting and satisfying.

Flat lay of a halved spaghetti squash with visible stringy flesh, a small pile of shredded cooked chicken breast, thinly sliced celery ribs, finely sliced green onions showing white and green parts, a small white ceramic bowl with diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl containing creamy ranch dressing, and a small pile of crumbled blue cheese, all arranged in perfect symmetry 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 use cooked and shredded chicken for tender, protein-packed filling that soaks up the flavors beautifully.
Spaghetti squash: This veggie “pasta” base is perfect for a low-carb twist and adds a slightly sweet, mild flavor.
Celery: Adds a refreshing crisp texture to balance the creaminess and spice.
Green onions: Both white and green parts bring a subtle onion bite and bright color.
Red bell pepper: Sweet and crunchy, it complements the heat nicely while adding color and nutrients.
Buffalo sauce: This is the star, delivering that signature tangy, spicy kick. You can use store-bought or whip up a homemade version.
Ranch dressing (optional): Creamy ranch softens the heat for those who want a mellow, savory note.
Blue cheese (optional): Just a few crumbles make a big difference with their bold, salty punch.

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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 experimenting with this Buffalo Chicken Stuffed Spaghetti Squash Recipe, and honestly, it’s so flexible that you can make it truly yours. Whether you want it hotter, milder, or packed with extra veggies, there’s room for your personal touch.

Variation: One time, I swapped chicken for shredded turkey breast, which worked wonderfully—especially after Thanksgiving when I had leftovers to use up.
Make it vegan: Try using a plant-based chicken substitute and drizzle your buffalo sauce over roasted cauliflower instead of squash for a satisfying vegan twist.
Extra cheesy: I often sprinkle mozzarella on top before baking for a gooey finish everyone loves.

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

The image shows two halves of a yellow spaghetti squash filled with a mixed orange and white cheesy pasta layer speckled with small chunks of red bell pepper and green herbs. On top, there is a drizzle of white sauce and scattered crumbles of light blue cheese with specks of black pepper. A woman's hand is holding a silver fork lifting a cheesy bite with stringy melted cheese and bits of vegetables from one half. The squash rests on a slightly worn silver baking tray, all set on a white marbled surface. In the background, there is a blurred wooden bowl and a bottle. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash

First things first: preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes until the flesh is tender and easily shredded with a fork. This step is key—it creates those lovely noodle-like strands that are the canvas for your filling.

Step 2: Prep the Filling

While the squash roasts, shred your cooked chicken breast and chop your celery, green onions, and red bell pepper. Toss the chicken with buffalo sauce and, if you like, creamy ranch dressing. The ranch adds a gentle richness that cuts through the heat nicely. I find this mix tastes best when every piece is coated in flavorful sauce but not drowning in it.

Step 3: Combine and Stuff

Once the squash is cool enough to handle, use a fork to shred the flesh into strands inside the skin. Mix the strands gently with the buffalo chicken mixture and veggies. Then, spoon everything back into the squash shells. If you’re a fan of blue cheese, sprinkle a little on top before baking—it's a game-changer.

Step 4: Bake to Finish

Pop your stuffed squash back in the oven for about 10-12 minutes to bake until everything is hot and melded together. This final bake melds the flavors beautifully and gives a comforting finish to this cozy dish.

Top Tip

From making this Buffalo Chicken Stuffed Spaghetti Squash Recipe several times, I’ve learned a few tricks that make the process easier and tastier. Here’s what I want you to know to nail this dish the first time:

Perfect squash doneness: Make sure your spaghetti squash is soft enough to shred easily but not mushy—test with a fork at 40 minutes.
Don’t over-sauce: Coat the chicken just enough with buffalo sauce to avoid sogginess but keep every bite flavorful.
Veggie crunch: Add your celery and peppers last to keep them crisp and fresh, which creates a great texture contrast.
Blue cheese love: If you’re on the fence, toss a little blue cheese on top before baking—it complements the buffalo spice amazingly well.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Spaghetti Squash - Serving Suggestion

Garnishes

I usually garnish with fresh chopped green onions and a sprinkle of extra blue cheese if I have it. Sometimes I drizzle a little ranch dressing for a creamy touch that friends and family love. It adds a nice pop of color and some coolness to balance the buffalo heat.

Side Dishes

We often pair this recipe with a crisp mixed green salad or some roasted broccoli for extra veggies. It also goes great with crunchy celery sticks or classic carrot sticks for that buffalo chicken vibe. A cold beer or sparkling water with lemon makes the meal even more refreshing!

Creative Ways to Present

Once, I made these stuffed squash shells for a casual dinner party, and serving them right in their roasted skin was a real hit. Everyone loved the rustic look and the personal portion size. You can also scoop the filling into small ramekins and bake for individual servings if you want to jazz things up.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Buffalo Chicken Stuffed Spaghetti Squash tightly covered in an airtight container in the fridge. It usually keeps beautifully for 3 to 4 days, making it an excellent option for leftover lunches or quick dinners during the week.

Freezing

Freezing is possible but I recommend freezing the filling separately from the roasted squash shells to preserve texture. When ready to eat, thaw overnight in the fridge and reassemble before reheating. This approach keeps everything tasting fresh and avoids mushy squash.

Reheating

For reheating, I find the oven works best to keep textures intact—pop your stuffed squash in a 350°F oven for about 15-20 minutes until warmed through. If you’re short on time, microwave on medium power, but watch out for sogginess. Adding a quick crisp with a broiler finish is a game changer too!

Frequently Asked Questions:

Can I use ground chicken instead of shredded chicken?

Absolutely! Ground chicken works well if you prefer a different texture—just cook it fully, season with buffalo sauce, and use it as your filling. Just be careful not to overcook so it stays juicy and flavorful.

Is this recipe gluten-free?

Yes! This recipe naturally contains no gluten as the spaghetti squash replaces traditional pasta and other ingredients are gluten-free. Just double-check your buffalo sauce and ranch dressing labels to ensure they don’t contain any gluten additives if you’re sensitive.

Can I make the buffalo sauce from scratch?

Definitely! Homemade buffalo sauce is super simple to whip up using just melted butter, hot sauce, and a splash of vinegar. Making your own lets you tweak the heat level to your liking, which is something I love doing for this recipe.

What’s the best way to cook the spaghetti squash?

Roasting is my favorite method because it brings out the squash’s natural sweetness and gives a nice tender texture perfect for shredding. You can also microwave or slow-cook it if you’re short on time, but roasting always yields the best flavor and texture.

Final Thoughts

I hope you enjoy making and eating this Buffalo Chicken Stuffed Spaghetti Squash Recipe as much as I do. It’s one of those dishes that feels special but comes together with everyday ingredients and simple steps. Next time you want a cozy, flavorful meal, give this a try—you might just find your new favorite way to enjoy buffalo chicken!