Description
A flavorful and nutritious Buffalo Chicken Stuffed Spaghetti Squash recipe that combines tender shredded chicken with spicy buffalo sauce, fresh vegetables, and optional creamy ranch and blue cheese. This dish is a perfect low-carb, protein-packed meal that’s easy to prepare and sure to become a family favorite.
Ingredients
Scale
Main Ingredients
- 1 ¼ lbs chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 2- 2 ½ lbs)
Vegetables and Add-ins
- 2 ribs celery, thinly sliced
- 2 green onions, white and green parts thinly sliced
- ½ cup diced red bell pepper
Sauces and Toppings
- 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
- Prepare the Spaghetti Squash: Preheat the oven to 400 degrees Fahrenheit. Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash strands are tender when scraped with a fork.
- Cook and Shred Chicken: While the squash is roasting, cook the chicken breasts by boiling, baking, or pan-cooking until fully cooked. Once cooled, shred the chicken using two forks.
- Mix Filling Ingredients: In a large bowl, combine the shredded chicken, buffalo sauce, celery, green onions, and diced red bell pepper. Stir well to evenly coat the chicken with sauce and distribute the vegetables.
- Scoop Squash and Combine: When the spaghetti squash is done roasting, use a fork to scrape the flesh into strands inside a large bowl or directly into the skillet. Add the chicken mixture to the squash and gently toss to combine everything thoroughly.
- Add Optional Toppings: Stir in the creamy ranch dressing if using, or drizzle it on top after serving. Sprinkle crumbled blue cheese over the stuffed squash halves or mix it in as desired.
- Serve: Spoon the buffalo chicken-stuffed spaghetti squash onto plates and serve warm as a satisfying main course.
Notes
- For a spicier dish, add extra buffalo sauce or a pinch of cayenne pepper.
- Use leftover cooked chicken or rotisserie chicken to save time.
- This dish can be made dairy-free by omitting the ranch dressing and blue cheese or substituting with dairy-free alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
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
