There’s something so satisfying about digging into this Buffalo Chicken Stuffed Spaghetti Squash Recipe. It combines the cozy comfort of buffalo chicken with the healthy twist of roasted spaghetti squash, making it both hearty and fresh. Trust me, it’s a colorful, flavor-packed dish that’s guaranteed to impress your taste buds and fill you up.

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

This Buffalo Chicken Stuffed Spaghetti Squash Recipe quickly became one of my go-to comfort meals because it brings together bold, tangy buffalo flavors with the mild, slightly sweet texture of spaghetti squash. It’s surprisingly simple to prepare and feels special enough for gatherings or a satisfying weeknight dinner.

Nutritious and Satisfying: Combines lean protein and fiber-rich veggies for a wholesome meal that fills you up without weighing you down.
Easy to Customize: You can easily swap ingredients or spice levels to match your mood and pantry staples.
Minimal Fuss, Maximum Flavor: Simple steps but a big payoff in taste and texture that always impresses guests.
Gluten-Free and Low-Carb Friendly: Perfect if you’re looking for a healthier twist without sacrificing comfort food vibes.

Ingredients & Why They Work

Every ingredient in this recipe plays an important role, balancing heat, creaminess, and texture. When you combine roasted spaghetti squash with shredded chicken and buffalo sauce, you get this perfect base that’s both hearty and light. Adding celery and bell pepper gives a fresh crunch, while ranch and blue cheese add that classic cooling contrast to the spicy buffalo kick.

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: Using shredded cooked chicken creates a tender, protein-packed filling that soaks up the buffalo sauce beautifully.
Spaghetti squash: This acts as the low-carb pasta substitute, providing a naturally stringy, satisfying texture that pairs perfectly with the buffalo chicken.
Celery: Adds a fresh crunch that balances the rich, spicy flavors.
Green onions: Their mild sharpness boosts the overall flavor and adds a nice pop of color.
Red bell pepper: Brings sweetness and vibrant color, making the dish visually appealing.
Buffalo sauce: The star of the show – tangy, spicy, and full of personality. I often use a high-quality bottled sauce, but homemade is fantastic too.
Ranch dressing (optional): Creamy ranch tempers the heat and adds richness if you like a milder flavor profile.
Blue cheese (optional): Crumbled blue cheese introduces a sharp, tangy contrast that buffalo chicken fans adore.

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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

This recipe is a fantastic starting point, but I’m all about customization. I love adding a bit more heat with extra cayenne or swapping out blue cheese for feta if that’s what I have on hand. You can also bulk it up with more veggies or lighten it up with Greek yogurt instead of ranch.

Variation: Once, I swapped the celery for chopped cucumbers for extra freshness and it was a refreshing twist on the usual crunch.
Dietary tweak: Using a dairy-free ranch and skipping the blue cheese makes it friendly for those avoiding dairy but keeps the flavor amazing.
Seasonal change: Feel free to toss in some diced avocado or jalapeños for more creaminess or heat in the warmer months.

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

I start by preheating the oven to 400°F (200°C). Then, I slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper. Roasting it for about 40 minutes softens the flesh perfectly—ready to fork out into those lovely noodle-like strands. Make sure not to undercook it, as the texture won’t be as pleasant.

Step 2: Prepare the Buffalo Chicken Filling

While the squash roasts, I shred cooked chicken breast—leftovers work wonderfully here! Toss the chicken with buffalo sauce until well coated. Next, chop your celery, green onions, and red bell pepper. If you’re using ranch and blue cheese, keep them ready for mixing in later. This step can be done early so flavors meld nicely.

Step 3: Assemble and Bake Again

When the squash is tender, fork out the flesh into a large bowl, leaving the shell as is for later stuffing. Mix the spaghetti squash strands with buffalo chicken, celery, bell pepper, and green onions. If you like, stir in creamy ranch dressing to mellow the heat. Fill the original squash shells generously with the mixture, sprinkle with crumbled blue cheese if using, and pop them back in the oven at 375°F (190°C) for about 10 minutes to meld the flavors and warm everything through.

Step 4: Serve and Enjoy!

Remove the stuffed squash from the oven, let it cool slightly, then serve up! It’s a complete meal on its own but feels extra special when garnished creatively. I love digging in straight from the squash boats.

Top Tip

Buffalo chicken sometimes gets a little messy, but I’ve learned a few tricks to keep things tidy in the kitchen while maximizing flavor. These tips come from the many times I’ve whipped up this recipe for family dinners and casual weeknights alike.

Even Roasting: Make sure your spaghetti squash halves are placed cut side down so they roast evenly and avoid drying out.
Leftover Chicken Shortcut: Using leftover shredded chicken is a real time-saver. Rotisserie chicken works beautifully here.
Adjust Your Heat: Start with a small amount of buffalo sauce, then gradually add more if you want it spicier—this way, you don’t accidentally overpower the other ingredients.
Don’t Overfill: Leaving a little room in the squash shells means the filling heats through without spilling over or drying out.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Buffalo Chicken Spaghetti Squash - Serving Suggestion

Garnishes

I usually top mine with extra crumbled blue cheese and a sprinkle of chopped fresh parsley for color. Sometimes a drizzle of ranch or a squeeze of lime adds a perfect finishing touch. These simple garnishes bring freshness and brightness to each bite.

Side Dishes

To keep things balanced, I often pair this dish with a crisp green salad or steamed broccoli. If you want more crunch, carrot sticks or cucumber slices with a little ranch on the side tie into the buffalo theme nicely.

Creative Ways to Present

For a fun presentation at dinner parties, I sometimes scoop the filling into mini bell pepper “boats” or serve the buffalo chicken over roasted spaghetti squash noodles in individual bowls with cheese on top. It turns a casual meal into something a little more special and visually striking.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers tightly covered in an airtight container in the refrigerator. It keeps well for up to 3 days without losing flavor or texture.

Freezing

If you want to freeze leftovers, I suggest packing the filling and squash shells separately. The filling freezes beautifully for up to 2 months, and you can reheat both components and assemble fresh to avoid sogginess.

Reheating

I usually reheat leftovers in the oven at 350°F until warmed through to keep that roasted texture intact. Microwaving works in a pinch but can make the squash a bit mushy – so I reserve that for the quickest meal.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Absolutely! I often keep cooked frozen chicken on hand for speedy meals. Just thaw it completely and shred before mixing with buffalo sauce.

How spicy is the Buffalo Chicken Stuffed Spaghetti Squash Recipe?

The spice level depends on the buffalo sauce you use. Start with a mild sauce or reduce the amount if you prefer less heat—you can always add more!

Can I make this recipe dairy-free?

Yes! Simply omit the blue cheese and swap ranch dressing for a dairy-free alternative or avocado dip to keep it creamy while dairy-free.

What’s the best way to cook spaghetti squash?

Roasting the squash cut side down in the oven brings out its natural sweetness and prevents it from drying out—this method is what I use every time for the best texture.

Final Thoughts

This Buffalo Chicken Stuffed Spaghetti Squash Recipe has become a beloved staple in my kitchen—not just because it tastes amazing but because it’s so reliable. Whether I’m hosting friends or cooking after a long day, it never disappoints. I hope you give it a try and discover how easy and rewarding it is to make a healthy meal that still satisfies those rich, spicy cravings. It’s a recipe you’ll want to come back to again and again.