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Buffalo Chicken Spaghetti Squash is everything you want in a healthy meal! The heat from the buffalo sauce pairs perfectly with the natural sweetness from the spaghetti squash. It’s an easy low carb meal that is perfect to prep ahead and a wonderful way to use up leftover chicken!
Buffalo Chicken Stuffed Spaghetti Squash
There is nothing like the combo of buffalo heat and sweet spaghetti squash. I’m pretty sure this pairing was meant to come together. It just works SO well!
Whether you’re looking for a lower-carb option (which spaghetti squash is), or simply looking for some dang good (and healthy!) eats, this one is it.
What you’ll need for this recipe
- small spaghetti squash
- extra virgin olive oil
- sea salt
- chicken breast, cooked
- spinach
- kefir ranch dressing
- buffalo sauce
How to make buffalo chicken spaghetti squash
- Preheat oven to 400 degrees F. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
- Rub the olive oil on the flesh of the spaghetti squash and sprinkle with sea salt. Place cut side down on a baking sheet. Bake for 30-40 minutes, until fork-tender and slightly browned.
- Using a fork, scrape and fluff the spaghetti squash strands.
- In a large bowl, combine the chicken, spinach, kefir ranch, buffalo sauce, and spaghetti squash strands. Mix, then place back in the spaghetti squash shells.
- Bake for 10-15 minutes, or until the mixture is warmed through.
Tips and tricks
- Plan this meal around having leftover chicken. Or, simply make a batch of ranch chicken for this recipe
- If your spaghetti squash is quite hard, microwave it for 1-2 minutes to soften slightly.
- Look for small size spaghetti squash to serve this meal directly as the bowl
- If you want to prep it to enjoy all week, roast the spaghetti squash in advance, and mix up the buffalo chicken mixture. When you’re ready to eat the meal, put it together (a serving at a time) and enjoy it heated
Love buffalo flavors? Try this as well!
Buffalo Chicken Stuffed Spaghetti Squash
Ingredients
- 2 small spaghetti squash
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 cups chicken breast, cooked and diced
- 2 cups spinach, chopped
- 1/2 cup kefir ranch dressing
- 2-4 tbsp buffalo sauce
Instructions
- Preheat oven to 400 degrees F. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
- Rub the olive oil on the flesh of the spaghetti squash and sprinkle with sea salt. Place cut side down on a baking sheet. Bake for 30-40 minutes, until fork-tender and slightly browned.
- Using a fork, scrape and fluff the spaghetti squash strands.
- In a large bowl, combine the chicken, spinach, kefir ranch, buffalo sauce, and spaghetti squash strands. Mix, then place back in the spaghetti squash shells.
- Bake for 10-15 minutes, or until the mixture is warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear about it! Please leave a comment and rating below!
Heather
Loved this recipe! Added cheese bc cheese makes everything better! Filling without being heavy!
Thanks for this note! You can never go wrong with cheese! What kind did you add? XO