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!
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.
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
Buffalo Chicken Stuffed Spaghetti Squash is everything you want in a healthy meal! The heat from the buffalo pairs perfectly with the natural sweetness from the spaghetti squash and the cooling homemade kefir ranch. It's an easy low carb meal that is perfect to prep ahead and a wonderful way to use up leftover chicken!
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.
2 comments
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