Name: Buffalo Chicken Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

There's something so satisfying about digging into a dish that’s both flavorful and comforting. This Buffalo Chicken Stuffed Spaghetti Squash Recipe delivers a fantastic blend of spicy buffalo chicken with the light, tender strands of roasted spaghetti squash—trust me, you’re going to want this on repeat in your meal rotation.

Two halved spaghetti squashes filled with a layered mix of shredded orange and white filling, small red bell pepper pieces, and green herbs. The top layer is drizzled with creamy white sauce and sprinkled with crumbled blue cheese and black pepper. The squashes sit side by side on a silver baking tray with some green herb leaves scattered around. The background is a white marbled texture. 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 is one of those meals that feels indulgent but is surprisingly wholesome. Whenever I make it for friends or myself, it’s always a hit because it combines bold flavors with a nourishing, low-carb base.

Flavor Explosion: The tangy buffalo sauce mixed with creamy ranch and blue cheese creates a vibrant flavor that keeps you coming back for more.
Healthy Comfort Food: Swapping traditional pasta for spaghetti squash means fewer carbs but all the satisfying texture you crave.
Simple Prep: The recipe uses minimal ingredients yet looks and tastes like you spent hours in the kitchen.
Versatile for Any Meal: Whether it's a speedy weeknight dinner or a weekend gathering, this recipe fits seamlessly.

Ingredients & Why They Work

Each ingredient in the Buffalo Chicken Stuffed Spaghetti Squash Recipe plays a role to balance creaminess, spice, and texture perfectly. Here’s a quick rundown so you know exactly why they’re included and how to pick the best options at the store.

Flat lay of a halved spaghetti squash with visible stringy flesh, a small pile of shredded cooked chicken breast, thinly sliced celery ribs, finely sliced green onions showing white and green parts, a small white ceramic bowl with diced red bell pepper, a small white ceramic bowl filled with bright orange buffalo sauce, a small white ceramic bowl containing creamy ranch dressing, and a small pile of crumbled blue cheese, all arranged in perfect symmetry 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 chicken is the hearty protein base. I often roast mine with a little salt and pepper for flavor, but rotisserie chicken works great for a shortcut.
Spaghetti squash: The star low-carb stand-in for pasta—you want a medium-sized squash that’s firm with no soft spots for the best texture.
Celery: Adds a crisp freshness—thinly slicing it ensures it blends nicely without overpowering the softness of the squash.
Green onions: Both the white and green parts bring mild oniony brightness and a pop of color.
Red bell pepper: I love the sweet crunch and vibrant color it adds; dice it small so it distributes evenly.
Buffalo sauce: This packs the punch—store-bought is totally fine, but if you want to control spice and ingredients, making your own is a fun weekend project.
Ranch dressing: Optional, but the creamy ranch adds a cooling contrast to the heat. I use homemade paleo ranch when I want a dairy-free option.
Blue cheese: Another optional topper—crumbled blue cheese brings that classic buffalo wing vibe and a tangy richness that I can’t get enough of.

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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

Everyone likes a little twist on their buffalo chicken dishes, and I’m no exception. I often tweak the heat level or swap out ingredients to suit what’s in my fridge or what I’m craving that day. Feel free to make it yours—this recipe is a fantastic canvas.

Variation: I sometimes add shredded cheddar or mozzarella for an extra melty texture—perfect if you’re serving it to kids or anyone who loves cheese.
Spice level: If you want it milder, mix in more ranch or swap buffalo sauce for a smoky barbecue sauce.
Vegan option: Try swapping chicken for shredded jackfruit and use vegan buffalo sauce and ranch alternatives.
Additional veggies: Roasted mushrooms or spinach stirred in add both nutrition and flavor depth.

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

The image shows two halves of a yellow spaghetti squash filled with a mixed orange and white cheesy pasta layer speckled with small chunks of red bell pepper and green herbs. On top, there is a drizzle of white sauce and scattered crumbles of light blue cheese with specks of black pepper. A woman's hand is holding a silver fork lifting a cheesy bite with stringy melted cheese and bits of vegetables from one half. The squash rests on a slightly worn silver baking tray, all set on a white marbled surface. In the background, there is a blurred wooden bowl and a bottle. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Your Spaghetti Squash to Tender, Fluffy Perfection

Start by preheating your oven to 400°F (about 200°C). Cut the spaghetti squash in half lengthwise—this can be a bit tough, so I find using a sturdy chef’s knife and applying steady pressure works best. Scoop out the seeds and stringy bits from the center. Then, place the halves cut-side down on a parchment-lined baking sheet. Roast for roughly 40-45 minutes until the flesh has softened and you can easily scrape it into spaghetti-like strands with a fork. Don’t rush this step; it’s the texture that makes the dish shine.

Step 2: Prep the Chicken and Veggies While Squash Cooks

While your squash is roasting, shred the cooked chicken breast using two forks or your hands if it’s cool enough. Thinly slice the celery and green onions, and dice the red bell pepper. This fresh mix balances the spice and creaminess of the buffalo sauce later on. Once the squash is ready, scrape the flesh gently into a mixing bowl—try not to mash it too much, you want those strands delicate and separate.

Step 3: Mix Everything Together and Stuff Those Squash Halves

Combine the shredded chicken, veggies, and buffalo sauce in the mixing bowl with the spaghetti squash strands, folding everything together until well coated. Add ranch dressing and crumbled blue cheese if you like—these are my favorite parts to boost creaminess and flavor contrast, but they’re totally optional. Spoon this hearty mixture back into the spaghetti squash shells evenly, packing it lightly but making sure every bite has both squash and chicken.

Step 4: Final Bake for Melty, Spicy Goodness

Pop the stuffed squash halves back into the oven and bake for another 10-15 minutes at 400°F. This lets the flavors meld and, if you used blue cheese or a topping cheese, it melts beautifully. Keep an eye near the end to ensure it doesn’t dry out. After baking, let it rest 5 minutes before serving—this little wait helps flavors settle perfectly.

Top Tip

Making this Buffalo Chicken Stuffed Spaghetti Squash Recipe several times, I’ve learned certain little tips that make all the difference between good and great. These will save you time and ensure the best results every time you cook it.

Roast Squash Cut-Side Down: This traps steam and keeps the flesh moist and tender instead of drying it out.
Shred Chicken While Warm: It’s way easier to shred and helps it absorb the buffalo sauce better.
Don’t Overmix the Squash: Gently fold to keep those spaghetti strands intact for perfect texture.
Use a Baking Sheet: Placing the squash halves on a sheet protects your oven and makes transferring a breeze.

How to Serve Buffalo Chicken Stuffed Spaghetti Squash Recipe

Garnishes

I usually top mine with a sprinkle of chopped fresh cilantro or parsley—something green to brighten the plate. A few extra crumbles of blue cheese or a drizzle of ranch add creaminess and depth to each forkful. If you like heat, a dash of hot sauce on top never hurts, either!

Side Dishes

To keep things balanced, I often serve this stuffed spaghetti squash alongside a crisp green salad with lemon vinaigrette or some roasted veggies like asparagus or Brussels sprouts. If you want to keep it light, crunchy celery sticks on the side echo the buffalo wing theme nicely.

Creative Ways to Present

For a special occasion, try serving the stuffed squash halves on a big platter garnished with blue cheese crumbles and celery sticks arranged around. I've even hollowed out several small spaghetti squashes as individual portions for a fun dinner party presentation—everyone loves the personal touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator, usually in individual portions for easy grab-and-go meals. The flavors actually deepen overnight, though the squash strands can soften more, so I recommend reheating gently.

Freezing

This recipe freezes surprisingly well. I like to freeze the filling and squash separately if possible—store in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight and reassemble before reheating.

Reheating

To keep the texture, I reheat in the oven at 350°F for 15-20 minutes covered with foil. Microwave works too but can make the squash mushy. Adding a bit of extra ranch or buffalo sauce after warming freshens it up nicely.

Frequently Asked Questions:

Can I use pre-cooked chicken for this recipe?

Absolutely! Using pre-cooked or rotisserie chicken is a great time-saver and works perfectly in this Buffalo Chicken Stuffed Spaghetti Squash Recipe. Just be sure to shred it finely for the best texture and even flavor distribution.

How spicy is this Buffalo Chicken Stuffed Spaghetti Squash Recipe?

The spice level mainly depends on the buffalo sauce you use. You can adjust it easily by choosing a mild or extra-hot sauce. Adding ranch or blue cheese also helps balance the heat. If you’re sensitive to spice, consider mixing the buffalo sauce with a little extra ranch to tone it down.

Can I make this recipe vegan-friendly?

Yes! To make a vegan-friendly version, swap the chicken for shredded jackfruit or a plant-based chicken substitute. Use vegan buffalo sauce and ranch dressing alternatives, and skip the blue cheese or use vegan cheese. The spaghetti squash base gives you that satisfying texture without compromise.

What’s the best way to reheat leftovers?

I recommend reheating leftovers in the oven at 350°F for about 15-20 minutes with foil covering to keep moisture in. This preserves the spaghetti squash texture the best. Microwaving is quicker but can make it softer and less appealing. Adding a fresh drizzle of ranch or buffalo sauce after reheating really brings the flavors alive again.

Final Thoughts

Honestly, this Buffalo Chicken Stuffed Spaghetti Squash Recipe has become a staple in my kitchen, especially when I want something bold without the heaviness of pasta. It looks impressive, tastes incredible, and is surprisingly easy to pull together. Next time you want a cozy, crowd-pleasing dinner, I hope you give this one a go—you'll love how it warms you from the inside out.