Description
This Buffalo Chicken Stuffed Spaghetti Squash is a flavorful and hearty dish combining tender shredded chicken with spicy buffalo sauce, nestled in roasted spaghetti squash halves. Enhanced with crunchy celery, fresh green onions, red bell pepper, and optional creamy ranch dressing and blue cheese, this dish is perfect for a satisfying and nutritious meal that pleases the whole family.
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
Sauces and Toppings
- 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
- Prepare the squash: Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.
- Roast the squash: Roast the squash in the preheated oven for 40 to 45 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Shred the squash: Remove the squash from the oven and let it cool slightly. Using a fork, shred the squash flesh into spaghetti-like strands, keeping it inside the shell to serve.
- Mix the filling: In a medium bowl, combine the shredded chicken, buffalo sauce, celery, green onions, and red bell pepper. Mix well to evenly coat all ingredients with the sauce.
- Assemble the stuffed squash: Spoon the buffalo chicken mixture evenly into the roasted spaghetti squash halves.
- Add dressings and toppings: Drizzle ranch dressing over the top if using and sprinkle with crumbled blue cheese for added flavor.
- Serve: Serve immediately while warm, garnished with additional green onions or celery if desired. Enjoy your Buffalo Chicken Stuffed Spaghetti Squash!
Notes
- Use homemade buffalo sauce and ranch dressing for a fresher, healthier option.
- Optional blue cheese adds a rich, tangy flavor but can be omitted for a dairy-free version.
- Roasting the squash with the cut side down helps it steam and cook evenly.
- You can substitute chicken breast with cooked shredded turkey or rotisserie chicken.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4th 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: 70 mg
