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Buffalo Chicken Stuffed Spaghetti Squash

A healthier version of buffalo chicken, stuffed into spaghetti squash, combining the comfort of autumn with bold flavors.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Squash
  • 1 medium spaghetti squash (about 2 to 3 pounds), halved lengthwise, seeds removed
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper
For the Filling
  • 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)
  • to taste salt and pepper
For Topping and Garnish
  • 2 tablespoons chopped fresh parsley or cilantro
  • to drizzle extra buffalo sauce
  • to taste crumbled blue cheese (optional)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the spaghetti squash with olive oil and season lightly with salt and pepper.
  3. Place squash cut-side down on a baking sheet lined with parchment. Roast for 35 to 45 minutes until the flesh is tender and a fork slides easily through.
Shredding
  1. Let the squash cool for 5 minutes until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands.
  2. Transfer strands to a large bowl and leave a thin layer in the shells if you plan to use them as serving bowls.
Filling Preparation
  1. In a skillet over medium heat, combine shredded chicken and buffalo sauce; warm for 2 to 3 minutes until heated through.
  2. Add softened cream cheese and ranch (if using). Stir until the mixture is smooth and creamy.
  3. Fold in cheddar, mozzarella, and green onions. Taste and season with salt and pepper.
Combining and Stuffing
  1. Mix the warm chicken mixture with the spaghetti squash strands until well combined and slightly saucy.
  2. 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.
Final Baking
  1. 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.
  2. Visual cue: cheese should be melted with golden spots and the filling should be hot and slightly bubbling.
Garnishing and Serving
  1. Remove from oven and let rest for 5 minutes.
  2. Garnish with chopped parsley, reserved green onions, a drizzle of buffalo sauce, and crumbled blue cheese if desired.

Notes

Use fresh, high-quality buffalo sauce for the best flavor. For a dairy-free version, swap cream cheese and cheese for vegan alternatives.