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–+ servings
Buffalo Chicken Stuffed Spaghetti Squash

Buffalo Chicken Stuffed Spaghetti Squash for Flavorful Meal Prep

A delicious Buffalo Chicken Stuffed Spaghetti Squash dish that combines savory and spicy flavors, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken Breast Shredded, can substitute with rotisserie chicken
  • 1/2 cup Buffalo Sauce Store-bought or homemade
  • 1 cup Celery Finely chopped, can substitute with bell peppers
  • 1/4 cup Green Onions Chopped, can substitute with regular onions
  • 1 medium Red Bell Pepper Chopped, can substitute with other sweet peppers
For the Squash
  • 1 medium Spaghetti Squash Can substitute with other winter squashes
Optional Ingredients
  • 1/4 cup Ranch Dressing Can be substituted with dairy-free ranch or omitted
  • 1/4 cup Blue Cheese Can be omitted or swapped with vegan cheese

Equipment

  • Oven
  • skillet
  • Baking Dish
  • Knife
  • Spoon
  • Fork
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) while gathering your baking dish and knife.
  2. Carefully halve the spaghetti squash lengthwise, scoop out seeds, and bake cut-side down for about 45 minutes.
  3. In a skillet over medium heat, cook the shredded chicken with celery, green onions, red bell pepper, and buffalo sauce for 5-7 minutes.
  4. Once the squash is baked, scrape the flesh to create strands and mix with the chicken filling.
  5. Stuff the filling back into the squash halves, drizzle with ranch dressing and sprinkle with blue cheese if desired.
  6. Bake again for 10-15 minutes until warmed through and slightly bubbly.
  7. Let cool for a couple of minutes before serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days; filling can be frozen for up to 3 months. Reheat carefully to preserve texture.

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