Buffalo Chicken Stuffed Spaghetti Squash

Looking to spice up your weekly recipe rotation? Look no further than my double baked Buffalo Chicken Stuffed Spaghetti Squash!

Baked spaghetti squash topped with homemade buffalo chicken, sour cream and chopped chives.

Oh my squash!

It’s squash season and spaghetti squash is by far my favorite. It’s so versatile and I love thinking of new ways to serve them! Typically I serve these with a meat sauce because they make such a great pasta substitute (it’s in the name!) But, I also love finding creative ways to stuff them – the opportunities are truly endless! One of the best things about my Buffalo Chicken Stuffed Spaghetti Squash has got to be how effortless it is for me to prepare. It needs less than 15 minutes active prep time, and then the oven does the rest of the work!

This buffalo chicken version has quickly become a favorite at our family dinner table – it’s so yummy and comes together in no time at all! If there’s one thing I can’t resist, it’s a flavorful and delicious week-night dinner and this one has become a staple in our rotation. I almost wrote about how engaging this meal is for kids, with the visuals and texture of the half squash on their plate, but I’d be lying if I said I wasn’t equally enthralled by it! The double baking of the squash gives such an incredible soft texture that is a joy to eat. Who says you’re too old to play with your food, huh?

Good for you

If you’ve never heard of spaghetti squash, they’re well known for the way the flesh splits into long noodle-like strands once cooked. This is why people love using them as a healthy, low carb or gluten-free alternative to similarly shaped pasta such as spaghetti, linguine or tagliatelle! Think of them as cauliflower rice’s pasta sister.

While they’re pretty darn fun to eat, period, spaghetti squash are packed with helpful vitamins, minerals and anti-oxidants which will show your body some serious love from the inside out. For me, it always feels so good to eat something I know is good for my body and even more so when I’m feeding my family! My Buffalo Chicken Stuffed Spaghetti Squash recipe is just one of many spaghetti squash dishes I have featured on my page, so you should totally check out the others for more body-loving goodness! I’ve linked 4 more of my favorites later in this post for you all to enjoy.

What you’ll need:

  • 1 spaghetti squash
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1/3 cup buffalo sauce, plus more for drizzling on top
  • 3 tbsp sour cream
  • 1 tsp ranch seasoning
  • 1 & 1/2 cups cooked chicken, chopped in small pieces or shredded
  • 1/2 cup shredded pepper jack cheese, divided
  • 2 tbsp sliced green onion or chives
  • Ranch dressing for drizzling on top, optional

Getting down to business!

  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Season with olive oil and salt and pepper.
  3. Roast face down on a baking sheet for 30-33 minutes, or until tender, depending on how large the spaghetti squash is.
  4. While the spaghetti squash is baking, in a medium mixing bowl combine buffalo sauce, sour cream, ranch seasoning, chicken and 1/4 cup pepper jack cheese.
  5. When the spaghetti squash is done roasting, loosen up and fluff the strands with a fork. Divide the buffalo chicken mixture evenly in each half of spaghetti squash. Pull the strands again to mix everything together.
  6. Top with the other 1/4 cup of pepper jack cheese.
  7. Bake for another 8 minutes.
  8. Top with green onion or chives. Drizzle with a little buffalo sauce and ranch dressing if desired.

FAQs

How should I store this for leftovers?

My Buffalo Chicken Stuffed Spaghetti Squash is best eaten fresh, but all components (squash, buffalo chicken, toppings) should keep in the refrigerator for 3 – 4 days in airtight containers. For best results, I would recommend storing the components in separate containers and assembling once reheated.
To save space and fuss, scoop the flesh of the cooked spaghetti squash into a container before storing.

Can I reheat my spaghetti squash?

Yes! It is great to meal prep with. My favorite way to reheat the spaghetti squash is over the stovetop – simply fill a sauce pan with water and salt lightly. Add squash to water once boiling. Reduce to a low heat and leave to simmer in the boiling water for up to 7 minutes or until it is heated through completely.

What is spaghetti squash?

They’re similar to other squash varieties but most well known for the way their flesh splits into long noodle-like strands once cooked. People love to use them as a healthy alternative to pasta. They’re packed with helpful vitamins, minerals and anti-oxidants, and a great source of fibre!
Here are some of my other favorite recipes featuring this veggie:
Jalapeño Popper Spaghetti Squash
Broccoli Chicken Alfredo Spaghetti Squash
Lazy Meat Sauce Spaghetti Squash
Chicken bacon Ranch Spaghetti Squash

Other spaghetti squash recipes you will love:

Why not save & pin for later?

Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on PinterestInstagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!

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Buffalo Chicken Stuffed Spaghetti Squash


Description

Spaghetti Squash is a staple in my house, and it should be in yours too! Stuffed with delicious Buffalo Chicken, this recipe is a must-try.


Ingredients

Scale

1 spaghetti squash
1 tbsp olive oil
salt and pepper to taste
1/3 cup buffalo sauce, plus more for drizzling on top
3 tbsp sour cream
1 tsp ranch seasoning
1 & 1/2 cups cooked chicken, chopped in small pieces or shredded
1/2 cup shredded pepper jack cheese, divided
2 tbsp sliced green onion or chives
Ranch dressing for drizzling on top, optional


Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Season with olive oil and salt and pepper.
  3. Roast face down on a baking sheet for 30-33 minutes, or until tender, depending on how large the spaghetti squash is.
  4. While the spaghetti squash is baking, in a medium mixing bowl combine buffalo sauce, sour cream, ranch seasoning, chicken and 1/4 cup pepper jack cheese.
  5. When the spaghetti squash is done roasting, loosen up and fluff the strands with a fork. Divide the buffalo chicken mixture evenly in each half of spaghetti squash. Pull the strands again to mix everything together.
  6. Top with the other 1/4 cup of pepper jack cheese.
  7. Bake for another 8 minutes.
  8. Top with green onion or chives. Drizzle with a little buffalo sauce and ranch dressing if desired.

Notes

This is best eaten fresh, but all components (squash, buffalo chicken, toppings) will keep in the refrigerator for 3 – 4 days in airtight containers. For best results, I would recommend storing the components in separate containers and assembling once reheated.

  • Prep Time: 15
  • Cook Time: 38
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