Description
Buffalo Chicken Stuffed Spaghetti Squash is a delicious and nutritious dish featuring tender shredded chicken tossed in buffalo sauce and stuffed into roasted spaghetti squash halves with crunchy celery, green onions, and red bell pepper. Topped with creamy ranch dressing and blue cheese crumbles, this flavorful recipe is perfect for a satisfying family meal.
Ingredients
Scale
Main 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)
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the spaghetti squash halves.
- Prepare the spaghetti squash: 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 or foil.
- Roast the squash: Roast the squash in the preheated oven for 40 to 45 minutes, or until the flesh is tender and can be shredded with a fork.
- Shred the squash: Using a fork, shred the flesh inside the roasted spaghetti squash to create spaghetti-like strands.
- Mix the filling: In a large bowl, combine the cooked and shredded chicken, buffalo sauce, sliced celery, green onions, and diced red bell pepper. Mix well to evenly coat the ingredients with the buffalo sauce.
- Stuff the squash: Spoon the buffalo chicken mixture evenly into the roasted spaghetti squash halves.
- Add toppings: Drizzle the stuffed squash with creamy ranch dressing if using, and sprinkle crumbled blue cheese on top as desired.
- Final bake (optional): If you prefer the blue cheese melted and the filling warmed through, return the stuffed squash to the oven for an additional 5 to 7 minutes at 375 degrees Fahrenheit.
- Serve: Serve the Buffalo Chicken Stuffed Spaghetti Squash hot, garnished with extra green onions or celery if desired.
Notes
- To speed up cooking, you can microwave the spaghetti squash before roasting.
- Use homemade buffalo sauce and ranch dressing to control ingredients and adjust heat or flavor.
- Omit blue cheese and ranch for a Dairy-Free version.
- Chicken can be grilled, baked, or rotisserie for convenience and flavor variations.
- Leftovers store well in the refrigerator for up to 3 days.
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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg
