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Introduction

I still remember the first autumn evening I roasted a spaghetti squash because I wanted something warm, cozy, and a little different. The oven filled the kitchen with a sweet, nutty aroma while I shredded the squash into silky strands and mixed it with spicy buffalo sauce and tender chicken.

That night became a new family favorite, the kind of dish that draws everyone to the table and sparks laughter between bites. I often pair it with other seasonal bakes like my cozy roasted chicken, leek and butternut squash bake when I want a full autumn spread. The textures creamy cheese, stringy squash, and crisped edges and the bright heat of buffalo sauce make this recipe feel indulgent while still being lighter than pasta.

Why make this Recipe

This recipe delivers all the bold flavor of buffalo chicken in a low-carb, vegetable-forward package. It is:

Healthier than traditional pasta or casserole versions because the spaghetti squash cuts carbs and boosts vitamins.
Quick to assemble when you use pre-cooked chicken.
Family-approved for kids and adults who love a little spice and gooey cheese.

What makes it special for me is how comforting it feels without being heavy. It’s perfect for weeknights, easy entertaining, or a cozy solo dinner.

Ingredients You’ll Need

For the Squash

1 medium spaghetti squash (about 2 to 3 pounds), halved lengthwise, seeds removed
1 tablespoon olive oil
Pinch of salt and pepper

For the Filling (serves 4)

2 cups cooked shredded chicken (rotisserie or poached), about 10 to 12 ounces cooked
1/2 cup buffalo sauce (use Frank’s or your favorite brand)
4 ounces cream cheese, softened (can substitute 4 oz plain Greek yogurt for lighter option)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons chopped green onions (reserve some for garnish)
1 tablespoon ranch dressing or blue cheese dressing (optional, for creaminess)
Salt and pepper to taste

For Topping and Garnish

2 tablespoons chopped fresh parsley or cilantro
Extra buffalo sauce for drizzling
Crumbled blue cheese (optional)

Notes

Use fresh, high-quality buffalo sauce for the best flavor. Low-sodium options work if watching salt.
For a dairy-free version, swap cream cheese and cheese for vegan alternatives.
If you prefer spicier, add 1/4 teaspoon cayenne or extra buffalo sauce.

How to make Buffalo Chicken Stuffed Spaghetti Squash That Will Wow You

Step 1: Preheat and prepare the squash

Preheat oven to 400°F (200°C).
Brush the cut sides of the spaghetti squash with olive oil and season lightly with salt and pepper.
Place squash cut-side down on a baking sheet lined with parchment. Roast 35 to 45 minutes until the flesh is tender and a fork slides easily through. The edges will be lightly browned when done.

Step 2: Shred the squash

Let the squash cool for 5 minutes until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands. Transfer strands to a large bowl and leave a thin layer in the shells if you plan to use them as serving bowls.

Step 3: Make the buffalo chicken filling

In a skillet over medium heat, combine shredded chicken and buffalo sauce; warm for 2 to 3 minutes until heated through.
Add softened cream cheese and ranch (if using). Stir until the mixture is smooth and creamy. Fold in cheddar, mozzarella, and green onions. Taste and season with salt and pepper. The filling should be creamy and slightly saucy.

Step 4: Combine and stuff

Mix the warm chicken mixture with the spaghetti squash strands until well combined and slightly saucy.
Spoon the mixture back into the roasted squash shells or transfer to a baking dish. Sprinkle a little extra cheddar on top for a melty finish.

Step 5: Bake to finish

Bake stuffed shells or dish at 375°F (190°C) for 10 to 12 minutes until heated through and cheese is bubbling and lightly browned on top. If using whole dish, bake 15 minutes.
Visual cue: cheese should be melted with golden spots and the filling should be hot and slightly bubbling.

Step 6: Garnish and serve

Remove from oven and let rest 5 minutes. Garnish with chopped parsley, reserved green onions, a drizzle of buffalo sauce, and crumbled blue cheese if desired.

Tips & Recipe Variations

Use rotisserie chicken to save time; shredded turkey is a nice seasonal swap.
To avoid watery squash: scoop out excess moisture after shredding by letting the strands sit in a colander for 5 minutes or pat gently with a paper towel.
Make it vegetarian: replace chicken with shredded jackfruit, crumbled tempeh, or roasted chickpeas and use vegetarian buffalo-style sauce.
Dairy-free: use vegan cream cheese and shredded dairy-free cheddar alternative.
Make ahead: Prepare the filling up to 24 hours in advance and refrigerate. Reheat and stuff into squash just before baking.
Storing: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Freezing: Freeze filling (not the roasted squash shells) in a freezer-safe container up to 2 months. Thaw overnight and reheat gently.
Reheating: Microwave individual portions (covered) 2 to 3 minutes, or reheat in a 350°F oven for 15 to 20 minutes until warmed through.

Serving Suggestions

Pair with a crisp green salad or celery sticks to echo classic buffalo accompaniments.
Serve with ranch or blue cheese dressing on the side and chilled beer or a crisp white wine like Sauvignon Blanc.
For a heartier meal, add roasted potatoes or garlic bread for those who are not watching carbs.
Presentation tip: serve in the roasted squash shells for a rustic, impressive platter. Garnish with vivid green herbs and a drizzle of buffalo sauce for contrast.
Approximate serving size: 1/2 squash per person as main, 1/3 squash as a side.

Frequently Asked Questions

Q: Can I make this recipe ahead of time? A: Yes. Prepare the filling up to 24 hours ahead and refrigerate. Reheat, stuff into roasted squash shells, and bake 10 minutes before serving.

Q: Can I freeze leftovers? A: Freeze the filling (not the stuffed shells) in a freezer-safe container for up to 2 months. Thaw overnight and reheat before stuffing and baking.

Q: What can I use instead of cream cheese? A: Plain Greek yogurt (full-fat for creaminess) or ricotta work well. For dairy-free, use a vegan cream cheese alternative.

Q: How do I prevent the dish from becoming watery? A: After shredding the roasted squash, let the strands drain in a colander or pat them lightly with paper towels to remove excess moisture before combining with the filling.

Q: Can I make this vegetarian or dairy-free? A: Yes. Replace chicken with jackfruit, tempeh, or chickpeas and swap cheeses for vegan alternatives to make it vegetarian and dairy-free.

Review

This recipe blew me away. The squash becomes perfectly tender and the buffalo-chicken filling is creamy with just the right kick. It felt like an indulgent comfort dish that was actually good for me. My family asked for seconds. – A delighted home cook

Conclusion

Thank you for exploring this cozy, flavorful take on buffalo chicken that keeps things lighter without skimping on comfort. If you want a trusted reference for a similar spin on this idea, check out Buffalo Chicken Stuffed Spaghetti Squash. I hope you try it, tweak it to your tastes, and share your results. Happy cooking and enjoy the warmth this dish brings to your table.