Buffalo Chicken Stuffed Spaghetti Squash
This easy buffalo chicken stuffed spaghetti squash recipe is a low carb, gluten-free dinner that comes together with minimal effort. The squash serves as both the bowl and the noodles, making cleanup a breeze while delivering a bold buffalo flavor.
4
Servings
270
Calories
5.7g
Fat
33.6g
Protein
19.7g
Net Carb
25g
Total Carbs
Buffalo chicken stuffed spaghetti squash is the perfect low-effort, flavor-packed dinner for those busy nights when you want something healthy yet comforting. I already made delicious buffalo chicken stuffed avocados as a low-carb, high protein meal option, but thought I’d try a Fall favorite squash for pasta twist.
Spaghetti squash is a popular substitute for traditional noodles, especially for those looking for a gluten-free, low-carb option. When cooked, the flesh of the squash turns into tender strands that resemble spaghetti, making it an excellent base for hearty fillings. In this recipe, the buffalo chicken mixture adds a delicious, tangy heat that tastes amazing along with the natural sweetness of the squash.
What makes this dish even better is how little cleanup it requires. Instead of using extra bowls or plates, everything is baked right inside the spaghetti squash itself! Once cooked, the squash acts as both the container and the noodles, minimizing dishes and keeping all that flavor in one place. It’s a unique twist on a one-pot dinner.
Fall is the perfect season to make this recipe because spaghetti squash is more readily available alongside pumpkins and other seasonal produce. Although you can usually find spaghetti squash year-round, the cooler weather makes it especially appealing during this time. So if you are someone who isn’t a big fan of pumpkin and would never make my pumpkin soup, I think this stuffed squash recipe may be more your vibe.
Stuffed Spaghetti Squash Recipe Video
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Buffalo Chicken Stuffed Squash Ingredients
1 large spaghetti squash - 1 cup plain Greek or low carb yogurt
- 2 tablespoons red hot sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon chopped fresh parsley
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon chopped fresh chives
- 2 cups cooked & shredded chicken
- 1/4 cup crumbled blue cheese, divided
Buffalo Chicken Stuffed Spaghetti Squash Directions
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Prepare the squash
Preheat the oven to 400°F. Cut the spaghetti squash in half and remove the seeds. Place it on a baking sheet skin side up, and bake for 40-50 minutes until softened.
Ingredients
- 1 large spaghetti squash
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Make the filling
During the last 10 minutes of the squash roasting, make the filling. In a large mixing bowl, add Greek yogurt, hot sauce, lemon juice, garlic powder, onion powder, parsley, dill and chive. Mix until combined.
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons hot sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chopped parlsey
- 1 teaspoon dried dill
- 1/2 teaspoon chopped chives
Quick Tip
Can use buffalo sauce in place of hot sauce -
Add the protein
Stir in shredded chicken and mix until chicken is fully coated.
Ingredients
- 2 cups cooked chicken
-
Shred squash
Once the spaghetti squash is done baking, carefully flip it over to show the inside. Using two small forks, lightly shred the inside of the squash to form the “spaghetti.”
-
Stuff it
Fill each ½ baked squash with the chicken mixture and top with 2 tablespoons of crumbled blue cheese on each side. Place back in the oven for another 5 to 10 minutes until heated on top and warmed through. Garnish with fresh chopped green onions or chopped fresh chives.
Ingredients
- 1/4 cup crumbled blue cheese
