Rule #15: Singing a song that starts with, “I believe in miracles,” while you cook a recipe is always a good sign.
This Buffalo Chicken Stuffed Spaghetti Squash is full on flavor, yet low on the calories and carbs. It’s a zesty, zippy little combo that’s perfect for a busy weeknight dinner when you’re craving something delicious yet easy on the waistline. It’s like eating a basket of wings from your favorite joint without the guilt!
You can’t go wrong with a little ole spaghetti squash. They make for a great low carb substitute for regular pasta.
I speak from experience when I say this gem pairs perfectly with an ice cold glass of wine or a frosty mug ‘o beer. I mean, you’re saving on the carbs and calories, so why not?
You can definitely just use precooked, shredded chicken from your grocery store’s deli. I like to grab the shredded rotisserie chicken in a pinch. I had these two leftover chicken breasts, so I decided to put them to good use.
Just throw them in the slow cooker with some chicken stock to cover and a little garlic powder and onion powder for flavor.
Once your chicken is cooked (or removed from its store packaging), just chop it into little bits.
Now, for the spaghetti squash. Cut your big boy in half lengthwise.
Then scoop out the seeds and extra membranes with a fork or spoon.
Next, rub on some extra-virgin olive oil and some sprinkles of Kosher salt and freshly ground black pepper.
Then, place cut-side down in a large oven-proof dish. Bake at 350 for 45 minutes, until spaghetti squash’s skin is tender to the touch. Turn the squash halves cut-side up to cool off.
Once the squash has cooled enough to handle, scoop out the insides with a fork.
Scoop out of all of the spaghetti squash insides into a large bowl. This part can be done ahead of time (up to 2 days ahead).
Now, add in the cooked, diced chicken to the spaghetti squash.
Then add in chopped celery and bell peppers to the chicken and spaghetti squash.
We love to use Frank’s Red Hot Buffalo Sauce in ours, but feel free to use your own or even make a homemade version.
I add about 1/2 cup of the buffalo sauce to the mixture. Feel free to add more ore less, depending on your spice preference.
Then add in some ranch dressing (about 1/4 cup). You can also add in some shredded Monterey Jack or cheddar cheese, or even blue cheese, at this point. It just depends on your lil’ ole heart’s desires.
Afterwards, mix everything together and place back into the spaghetti squash shells. Bake at 350 for 20 minutes, until cooked through.
Garnish with your preference of more buffalo sauce, ranch dressing, chopped green onion, blue cheese, or whatever the kitchen sink seems to give you.
Well hey, there, you Spicy Thing, you.
Have you tried this Buffalo Chicken Stuffed Spaghetti Squash? Give it a rating below!
Buffalo Chicken Stuffed Spaghetti Squash
- 2 large chicken breasts thawed or frozen (or sub shredded rotisserie chicken)
- 2 cups ½ qt. chicken stock
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 spaghetti squash
- 1 tbs. extra-virgin olive oil
- Pinch of Kosher salt
- Pinch of freshly ground black pepper
- 2 ribs ¼ cup celery, diced
- ½ cup each red and green bell pepper diced
- ½ cup buffalo sauce we love Frank’s, plus more for garnish
- ¼ cup ranch dressing plus more for garnish
- ¼ cup shredded Monterey Jack or cheddar cheese optional
- ¼ cup blue cheese crumbles optional
- 2 green onions chopped, for garnish
- Place chicken breasts (can be frozen still) in a slow cooker set to low heat. Pour the chicken stock over top, then sprinkle on the garlic and onion powders. Cook on low for 4 hours, until chicken is cooked through. Remove chicken from slow cooker, let rest for 5 minutes, then cut into small pieces. You can also skip this step and substitute shredded rotisserie chicken.
- Meanwhile, preheat oven to 350.
- Cut the spaghetti squash in half lengthwise. Scoop out the membranes and seeds. Drizzle the olive oil and sprinkle on a pinch each of Kosher salt and freshly ground black pepper. Rub the olive oil all over the inside of the spaghetti squash, then place cut-side-down in a large baking dish. Bake at 350 for 45 minutes, until squash skin is tender to the touch and spaghetti squash is cooked through. Once cooked, turn the spaghetti squash cut-side-up to cool for about 15 minutes.
- In a large bowl, scoop out the cooked spaghetti squash, reserving the shells of the squash*. Add in the chopped chicken breast, diced celery and bell peppers, ¼ cup buffalo sauce, and ¼ cup ranch dressing. Using tongs, mix everything until well combined. If desired, you can also mix in some Monterey Jack or cheddar cheese. Place the mixture back into the squash skins. Bake at 350 for 20 minutes, until cooked through.
- Sprinkle on blue cheese, if desired, then drizzle with a little more buffalo sauce and ranch dressing. Sprinkle on chopped green onions for added garnish.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.