Description
Buffalo Chicken Stuffed Spaghetti Squash is a flavorful and nutritious dish combining tender chicken breast with tangy buffalo sauce, nestled inside roasted spaghetti squash halves. This easy-to-make recipe offers a perfect balance of protein and vegetables for a satisfying family dinner.
Ingredients
Scale
Main Ingredients
- 1 ¼ lbs chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 2- 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 buffalo sauce (purchased or homemade)
- ¼ cup creamy ranch dressing (optional, purchased or homemade Paleo Ranch Dressing)
- ¼ cup crumbled blue cheese (optional)
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes until tender and easily shredded with a fork.
- Shred the spaghetti squash: Once roasted, use a fork to scrape the flesh into strands, creating the spaghetti-like texture. Set aside in a large mixing bowl.
- Combine chicken and vegetables: Add the cooked, shredded chicken breast, sliced celery, green onions, and diced red bell pepper to the bowl with the spaghetti squash strands.
- Add buffalo sauce and ranch: Pour the buffalo sauce over the mixture, stirring well to coat everything evenly. If desired, add creamy ranch dressing and mix gently to combine all flavors.
- Fill the squash shells: Spoon the buffalo chicken mixture back into the spaghetti squash shells, dividing evenly among the two halves.
- Add blue cheese topping: Sprinkle crumbled blue cheese on top of the stuffed squash halves for added flavor, if using.
- Warm before serving: Optional: return the stuffed squash to the oven for 5-10 minutes at 350 degrees Fahrenheit to warm through, or serve immediately.
Notes
- Use homemade buffalo sauce and ranch dressing for a fresher, customizable flavor.
- Roast the spaghetti squash a day ahead to save time when assembling the dish.
- Optional blue cheese can be omitted for a milder taste or substituted with feta cheese.
- Leftovers make a great packed lunch and can be refrigerated for up to 3 days.
- For extra heat, add a pinch of cayenne pepper or more buffalo sauce to taste.
Nutrition
- Serving Size: 1/4 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: 85 mg
