There's just something about the tangy heat of buffalo sauce paired with tender chicken nestled inside sweet, roasted spaghetti squash that feels like a cozy hug for your taste buds. This Buffalo Chicken Stuffed Spaghetti Squash Recipe is one of my go-to meals when I want comfort food with a healthy twist.

Two halves of a yellow spaghetti squash boat are filled with layered shredded orange squash and small pieces of red bell pepper mixed in. The filling is topped with white creamy sauce drizzled unevenly, crumbled blue cheese, fresh green herbs, and a light sprinkle of black pepper. Each half rests side by side on a grey metal baking tray with scattered green leafy herbs around them, placed on a white marbled surface. 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

I’ve made plenty of dishes with buffalo chicken and spaghetti squash separately, but combining them is a total game-changer. This recipe is packed with flavor, easy to make, and feels special enough for company, yet simple enough for a weeknight dinner.

Nutritious Comfort: You get the satisfying protein punch without the carb overload thanks to the spaghetti squash base.
Flavor Explosion: The creamy ranch and sharp blue cheese balance the spicy buffalo sauce perfectly.
Hands-On Fun: Hollowing out the squash and mixing the filling feels like cooking therapy—you'll love how the flavors meld inside the squash shell.
Versatility: Whether you want it mild or fiery, dairy-free or loaded with toppings, this recipe adapts beautifully.

Ingredients & Why They Work

Every ingredient here brings balance: creaminess, heat, crunch, and freshness. When shopping, look for a firm spaghetti squash without soft spots and fresh celery for that perfect crunch in each bite.

Flat lay of a halved spaghetti squash showing its stringy flesh, a small pile of cooked shredded chicken breast, two fresh celery ribs thinly sliced, two green onions sliced into white and green parts, a small mound of diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl with creamy ranch dressing, and a small white ceramic bowl of crumbled blue cheese, all arranged symmetrically 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: Cooked and shredded so it easily mixes with the buffalo sauce and stuffing.
Spaghetti squash: The low-carb, naturally sweet vessel that replaces traditional pasta.
Celery: Adds a crisp, refreshing bite that contrasts the spicy buffalo flavors.
Green onions: Their mild onion flavor brightens every forkful.
Red bell pepper: For a subtle sweetness and color pop.
Buffalo sauce: Choose your heat level; it’s the star flavor here.
Creamy ranch dressing: Adds cooling creaminess to temper the spice.
Blue cheese: Optional, but I always love the tang it brings—like a flavor fireworks show.

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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 making this buffalo chicken stuffed spaghetti squash recipe my own by switching up the heat or skipping the cheese for a lighter option. Don't be shy to experiment—this dish is forgiving and flexible!

Variation: Sometimes I add corn or black beans for a southwestern spin that adds some heartiness and keeps the dish vegetarian-friendly by swapping chicken with roasted cauliflower.
Dairy-Free: Use a vegan ranch and skip the blue cheese—still fantastic!
Extra Heat: Add crushed red pepper flakes or a splash of hot sauce to the buffalo sauce for a fiery kick.

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

The dish features two large white spaghetti squash halves on a white marbled surface, filled with shredded yellow spaghetti squash strands mixed with diced red bell peppers and green herbs. Each half is topped with white creamy sauce drizzled over the filling and blue cheese crumbles scattered on top. A woman's hand holds a silver fork lifting a portion of the squash, showing a textured mix of strands, diced vegetables, and cheese. The squash halves rest on a silver tray, with small bowls and a bottle blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash to Tender Perfection

Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise—careful, it’s tough! Use a sturdy knife and a little momentum. Scoop out the seeds and drizzle the flesh with a bit of olive oil, salt, and pepper. Place it cut-side down on a baking sheet and roast for about 40 minutes until tender and easily shredded with a fork. The strands will look just like spaghetti—hence the name!

Step 2: Mix the Buffalo Chicken Filling

While the squash roasts, shred your cooked chicken breast into bite-sized pieces. In a bowl, combine shredded chicken with buffalo sauce, diced celery, green onions, and red bell pepper. If you’re using ranch dressing and blue cheese, fold those in now for that creamy, tangy fix. Taste it—this is where you adjust the heat or add a bit more buffalo sauce if you like it saucier.

Step 3: Stuff and Bake

Once the spaghetti squash is cool enough to handle, use a fork to fluff the squash inside the shell, creating little strands to mix in with the buffalo chicken mixture. Spoon the filling back into the squash halves, packing it in nicely. Return the stuffed squash to the oven for another 10 minutes to meld the flavors and warm everything through.

Step 4: Serve and Enjoy!

After baking, I like to sprinkle a little extra blue cheese or ranch drizzle on top for that restaurant-worthy finish. Grab your fork, and enjoy each spicy, creamy bite right out of the shell.

Top Tip

Buffalo dishes can sometimes get soggy or watery, but I've learned a few tricks to keep this stuffed spaghetti squash perfectly textured every time.

Pre-Roast the Squash Well: Make sure your spaghetti squash is fully roasted and dry before stuffing to avoid watery filling.
Drain Excess Sauce: If your buffalo sauce feels too thin, simmer it a minute on the stove for a thicker coating.
Use Fresh Veggies: Crisp celery and fresh peppers add texture and prevent the filling from becoming mushy.
Keep It Covered: Cover the squash with foil while baking the second time to keep the moisture balanced and avoid over-browning.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Squash - Serving Suggestion

Garnishes

I love topping mine with extra chopped green onions and a sprinkle of crumbled blue cheese. Sometimes a drizzle of ranch or a squeeze of fresh lemon juice brightens it up—makes every bite feel fresh and vibrant.

Side Dishes

Since this dish is packed with flavor, I usually pair it with a simple salad or some steamed green beans. If you want something heartier, roasted sweet potatoes or a crisp cucumber salad complements the heat beautifully.

Creative Ways to Present

For a dinner party, I like to hollow out smaller squashes and stuff them individually— it looks super impressive and makes a beautiful centerpiece on the table. You can also serve the filling on its own over pasta or greens for a quicker meal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes leftovers taste even better. Just watch for the squash becoming a bit watery and give it a quick stir before reheating.

Freezing

Freezing stuffed spaghetti squash can be tricky because of the moisture, but I wrap each half tightly in foil and freeze up to 2 months. Thaw overnight in the fridge before reheating to keep texture intact.

Reheating

I prefer reheating in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This keeps the squash from getting mushy compared to microwaving.

Frequently Asked Questions:

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a wonderful shortcut that adds extra flavor and saves prep time, making this recipe even more weeknight-friendly.

How spicy is the buffalo sauce in this dish?

The heat level depends on the buffalo sauce you choose. You can pick mild, medium, or hot sauces, or even adjust by mixing in some ranch to tone it down if you prefer less spice.

Can I make this recipe dairy-free?

Yes! Swap the ranch with a dairy-free alternative and skip the blue cheese or use a plant-based version. The buffalo sauce is usually dairy-free, so it’s an easy swap.

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

Roasting the spaghetti squash cut-side down on a baking sheet is my favorite method—it helps steam the flesh evenly and makes it easy to shred once cooked. You can also microwave it for a quicker method, but roasting gives better flavor and texture.

Final Thoughts

Honestly, this Buffalo Chicken Stuffed Spaghetti Squash Recipe has become a staple in my kitchen. It’s the kind of dish that feels like indulgence without any guilt. When I serve it, guests always ask for the recipe, and I know you’ll feel that same warm satisfaction when you make it. So grab a squash, fire up your oven, and let the flavors do their magic!