Description
A flavorful and easy Buffalo Chicken Stuffed Spaghetti Squash recipe combining tender shredded chicken with spicy buffalo sauce, fresh vegetables, and optional creamy ranch and blue cheese for a hearty, nutritious meal.
Ingredients
Scale
Main Ingredients
- 1 ¼ lbs chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 2 to 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 purchased buffalo sauce or homemade buffalo sauce
- ¼ cup creamy ranch dressing or homemade paleo ranch dressing (optional)
- ¼ cup crumbled blue cheese (optional)
Instructions
- Preheat and prepare squash. Preheat your oven to 400 degrees Fahrenheit. Halve the spaghetti squash lengthwise and remove the seeds carefully using a spoon.
- Bake spaghetti squash. Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake for 40 to 45 minutes until the flesh is tender and strands easily separate with a fork.
- Shred squash flesh. Remove the squash from the oven and allow it to cool slightly. Using a fork, gently shred the squash flesh into spaghetti-like strands, leaving the shell intact to use as a bowl for serving if desired.
- Prepare buffalo chicken mixture. In a large bowl, combine the cooked and shredded chicken breast with buffalo sauce. Mix well to coat the chicken evenly.
- Add vegetables and optional ingredients. Stir in the thinly sliced celery, green onions, and diced red bell pepper. If using, fold in creamy ranch dressing and crumbled blue cheese for extra flavor and creaminess.
- Combine squash with chicken mixture. Add the shredded spaghetti squash to the chicken mixture and toss gently to combine all ingredients thoroughly.
- Serve and garnish. Spoon the buffalo chicken stuffed spaghetti squash back into the squash shells or into serving bowls. Garnish with extra green onions or blue cheese if desired, and serve immediately while warm.
Notes
- Use cooked shredded chicken breast from rotisserie or leftover grilled chicken for convenience.
- You can adjust the buffalo sauce amount to your preferred level of spiciness.
- Optional ranch dressing and blue cheese can be omitted for a dairy-free version.
- Substitute celery and bell pepper with other crunchy vegetables like carrot or cucumber for different textures.
- To save time, microwave the spaghetti squash instead of baking it, cooking for about 10-12 minutes per half until tender.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 308 calories
- 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
