Can I make this Buffalo Chicken Stuffed Spaghetti Squash ahead of time?

Absolutely! You can prepare the filling and roast the spaghetti squash in advance. Just store them separately in the fridge. When you’re ready to eat, simply fill the squash and bake it. This makes for a great meal prep option!

Is this recipe suitable for Whole30?

Yes, this dish can easily be made Whole30 compliant! Just ensure you use compliant buffalo sauce and ranch dressing. It’s a fantastic way to enjoy a flavorful meal while sticking to your dietary goals.

How can I store leftovers of the Buffalo Chicken Stuffed Spaghetti Squash?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the oven or microwave when you’re ready to enjoy it again. It’s perfect for quick lunches or dinners!

Can I use a different type of squash?

While spaghetti squash is the star of this recipe, you can experiment with other squash varieties like acorn or butternut. Just keep in mind that cooking times may vary, so adjust accordingly!

What can I serve with Buffalo Chicken Stuffed Spaghetti Squash?

This dish pairs wonderfully with a fresh green salad or roasted vegetables. You can also enjoy it with a light drink, like sparkling water or a crisp white wine, to balance the flavors.

Buffalo Chicken Stuffed Spaghetti Squash

Description

A delicious and healthy recipe for Buffalo Chicken Stuffed Spaghetti Squash, perfect for a low-carb meal.

Ingredients

1 ¼ lbs chicken breast, cooked and shredded
1 medium spaghetti squash, halved (about 2–2 ½ lbs.)
2 ribs celery, thinly sliced
2 green onions, white and green parts thinly sliced
½ cup diced red bell pepper
½ cup purchased buffalo sauce or use our Homemade Buffalo Sauce
¼ cup creamy ranch dressing or use our Homemade Paleo Ranch Dressing (optional)
¼ cup crumbled blue cheese (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
In a large bowl, combine the shredded chicken, celery, green onions, red bell pepper, buffalo sauce, and ranch dressing (if using).
Once the squash is cooked, use a fork to scrape the flesh into strands.
Mix the spaghetti squash strands with the buffalo chicken mixture.
Fill the squash halves with the buffalo chicken mixture and top with crumbled blue cheese (if using).
Return to the oven and bake for an additional 10-15 minutes until heated through.
Serve warm and enjoy!

Notes

This recipe is gluten-free and can be made Whole30 compliant by using compliant sauces.
Feel free to adjust the level of buffalo sauce to your taste.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American