Craving something warm, spicy, and utterly satisfying? Buffalo Chicken Stuffed Spaghetti Squash might just be your new favorite weeknight dinner. It’s got everything you love—zesty buffalo chicken, gooey cheese, and a creamy base—all nestled in a roasted spaghetti squash boat. It’s hearty, low in carbs, and brings all the bold flavor without the guilt.

Trust us, once you try this recipe, you’ll be wondering why you didn’t start stuffing squash sooner!

Why You’ll Love Buffalo Chicken Stuffed Spaghetti Squash

This dish isn’t just tasty—it’s also incredibly practical and customizable. Here’s why it’s worth making:

🔥 Bold, Spicy Flavor

Buffalo sauce brings a kick, balanced by creamy cheese and tender chicken.

🍝 Healthy Pasta Alternative

Spaghetti squash mimics pasta strands, but with far fewer carbs and more nutrients.

⏱️ Quick Meal Prep

With a few shortcuts (like using rotisserie chicken), you can have this on the table in under an hour.

Also Read: Crunchy Baked Zucchini Sticks: A Delicious and Healthy Snack

What You’ll Need

Here’s a quick breakdown of the ingredients for your Buffalo Chicken Stuffed Spaghetti Squash:

Ingredient	Quantity
Spaghetti squash	1 large (halved)
Cooked chicken (shredded)	2 cups
Buffalo hot sauce	½ cup
Cream cheese (softened)	4 oz
Ranch or blue cheese dressing	¼ cup
Shredded mozzarella cheese	½ cup (plus more for topping)
Green onions (chopped)	2 stalks
Salt and pepper	To taste

Optional: Crumbled blue cheese, celery on the side, or extra hot sauce for the heat lovers!

How to Make Buffalo Chicken Stuffed Spaghetti Squash

1. Roast the Squash

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30–40 minutes until tender and the strands easily pull apart with a fork.

2. Mix the Filling

While the squash roasts, mix shredded chicken with buffalo sauce, cream cheese, ranch dressing, mozzarella, and half of the green onions in a large bowl. Stir until creamy and well combined.

3. Stuff and Bake

Once the squash is done, let it cool slightly. Use a fork to scrape some of the strands loose, then mix them into the filling right inside the squash shell. Top with extra mozzarella and return to the oven for 10–15 minutes until bubbly and golden.

4. Garnish and Serve

Sprinkle with the remaining green onions and blue cheese crumbles if you like. Serve hot with celery sticks or a crisp side salad.

Customizations You’ll Love

This dish is super flexible! Here are a few variations to suit your preferences:

• Dairy-Free? Use plant-based cheese and skip the ranch.
• Low-FODMAP? Leave out the onion and use lactose-free cream cheese.
• Extra Protein? Add cooked bacon bits or an extra cup of shredded chicken.
• Veggie Boost? Stir in chopped spinach or kale before baking.

Tips for Success

• Speed Things Up: Use pre-cooked rotisserie chicken to save time.
• Don’t Overcook the Squash: You want the strands to be tender, not mushy.
• Meal Prep Friendly: The filling can be made ahead and stored for 3 days.

Nutrition At a Glance

Here’s an approximate nutritional snapshot for one serving (based on 2 servings per squash):

Nutrient	Amount (approx.)
Calories	450–500 kcal
Protein	35g
Carbohydrates	12g
Fat	28g
Fiber	4g

Perfect for low-carb, high-protein diets!

Final Thoughts

Whether you’re a spice lover or just trying to cut back on pasta, Buffalo Chicken Stuffed Spaghetti Squash is a flavorful, filling dish that checks all the boxes. It’s comforting, customizable, and surprisingly easy to make. Plus, it’s a total crowd-pleaser—great for family dinners or even your next game night.

So grab a fork and dig in—you won’t miss the noodles one bit!

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