Stuffed Spaghetti Squash Buffalo Chicken Style

I really enjoy spaghetti squash.  It’s light and easy to make, and a great alternative instead of making noodles!  Plus it makes for great leftovers, and Jeff LOVES leftovers, so it’s a win win!  Here is the recipe, and I hope you enjoy!

  • 3 chicken breasts, cooked and shredded
  • 1 large spaghetti squash, cut in half
  • 1 diced green pepper
  • 1 diced red pepper
  • 1 cup diced celery
  • 1 cup of your favorite buffalo sauce, we are always trying new ones or you can just use good ole Frank’s Red Hot!
  • 1/2 cup of ranch (I just recently tried Vegan ranch, and it actually was super good! It’s a great option if you want to be a little healthier).
  • 1/2 cup of bleu cheese crumbles (Jeff loves bleu cheese so I always put extra on his!)

Let’s get cooking!

  1. Preheat the oven to 350.
  2. Slice both ends of your squash and get rid of them.
  3. Stand your squash up the best you can, and use a good, sharp knife to cut the squash in half. Be careful!
  4. Scoop all of the seeds and guts out using a large spoon (like you’re carving a pumpkin).
  5. Place the squash cut-side down on a parchment paper lined baking sheet.
  6. Bake the squash for 35-45 minutes depending on the size of your squash.  You want it to be nice and tender.  When the squash is ready, carefully start scraping out the squash using a fork.  Be careful the squash will be super hot from the oven! Place all of the squash into a bowl.

Now the few times I have made this, I will have the chicken cooking on our Traeger Grill, while I cook the squash.  You may also just cook it on the stovetop.

Time to put the beautiful masterpiece together!

  • Take all of the ingredients and place them in a large bowl.  This includes the shredded squash, cooked and shredded chicken, celery, peppers, and buffalo sauce all in a large bowl. Make sure all ingredients are fully coated in that yummy buffalo sauce. Toss them around!
  • Scoop your mixed ingredients into the empty squash shells.  Then place the stuffed shells back into the oven for another 10 minutes. (Keep it pre-heated at 350).
  • Take the squash out of the oven and drizzle your ranch dressing over your stuffed shells.  Add your bleu cheese crumbles, and dig in! (Note: Both ranch and bleu cheese are optional in this recipe)

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