Buffalo Chicken Stuffed Spaghetti Squash
I’m not sure what’s much better than this combination! Plus, easy weeknight dinner, full of flavor and makes a bunch for leftovers. Count me in. You’re going to love this new stuffed version of spaghetti squash: Buffalo Chicken Stuffed Spaghetti Squash. I love grabbing spaghetti squash this time of year because it’s a great meal prep option and it can be made a ton of different ways. Plus, you can make these stuffed boats and eat it straight out of the squash to save an extra dish or two 😉
I’m always looking for easy ways to switch up dinner while still keeping it full of flavor and satisfying too. I love picking up spaghetti squash this time of year because it’s so versatile to use in meals. I love loading them up to make a version like this Buffalo Chicken Stuffed Spaghetti Squash or baking it and then make a simple one pan meal using it too.
This buffalo chicken is one of my favorites! Anything buffalo chicken count me in! All you need are a few simple ingredients to make this and I keep it even easier by using a rotisserie chicken, store bought buffalo sauce and a couple other items that you may already have at home.
What you need to make Buffalo Chicken Stuffed Spaghetti Squash:
- Spaghetti Squash
- Shredded Rotisserie Chicken
- Buffalo Sauce
- Plain Greek Yogurt
- Mayo
- Shredded Sharp Cheddar Cheese
- Green Onion
- Red Onion
- Sea salt
- Garlic powder
- Onion powder
- Ranch dressing
How to make Buffalo Chicken Stuffed Spaghetti Squash:
- Preheat oven to 400 degrees.
- Using a fork, add holes around your spaghetti squash. This will help when microwaving it. Place squash in the microwave for 3 minutes.
- Remove squash from the microwave and cut in half. Scrape out the inside of each. Drizzle with extra virgin olive oil and top with a little salt and pepper.
- Place in the oven for 40 minutes.
- While squash is cooking, prepare buffalo chicken mixture by combining all ingredients into a bowl.
- Remove from the oven and scrape the inside. In a large bowl, combine inside of squash with buffalo chicken and mix to combine.
- Place mixture back into each squash boat to fill. Top with shredded cheddar cheese.
- Turn heat down to 350 degrees and place squash back in for 10-12 minutes until cheese has melted.
- Remove from the oven and top with green onion and a drizzle of ranch dressing. Enjoy!
If you want to switch it up, try doing this instead:
- If you don’t like mayo, just use greek yogurt instead!
- Use rotisserie chicken or shredded chicken breast.
- Top with whatever cheese you like or use crumbled blue cheese on top too!
How to store your leftover squash:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage. It’s going to store the best when removed from the squash boat as well.
If you like this recipe, you may also enjoy these on one balanced Life:
- One Pan Ground Beef and Rice Skillet
- Buffalo Chicken Taquitos
- Buffalo Chicken Salad
- One Pan Butternut Squash & Chicken Sausage Orzo
Faqs:
No! You can also heat everything up on the stove top for a few minutes and then top with shredded cheese.
I used Franks! I also like using this one.
Yes! This can easily be prepped ahead of time and reheated. I would recommend storing in containers rather than in the spaghetti squash boats.
Save and Pin for later!
Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx
Buffalo Chicken Stuffed Spaghetti Squash
This Buffalo Chicken Stuffed Spaghetti Squash is full of all the buffalo flavors while being so simple for an easy weeknight dinner too!
Ingredients
- 1 spaghetti squash
- 2 1/4 cup shredded rotisserie chicken
- 1/3 cup plain greek yogurt
- 2 tbsp mayo
- 1/4 cup red onion, finely diced
- 2 tbsp green onion, plus more for garnish
- 1/2 cup buffalo sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1 cup shredded cheddar cheese
- optional: diced red onion, ranch dressing for garnish
Instructions
- Preheat oven to 400 degrees.
- Using a fork, add holes around your spaghetti squash. This will help when microwaving it. Place squash in the microwave for 3 minutes.
- Remove squash from the microwave and cut in half. Scrape out the inside of each. Drizzle with extra virgin olive oil and top with a little salt and pepper.
- Place in the oven for 40 minutes.
- While squash is cooking, prepare buffalo chicken mixture by combining all ingredients into a bowl: chicken, plain greek yogurt, mayo, buffalo sauce, red onion, green onion and seasonings.
- Remove from the oven and scrape the inside. In a large bowl, combine inside of squash with buffalo chicken and mix to combine.
- Place mixture back into each squash boat to fill. Top with shredded cheddar cheese.
- Turn heat down to 350 degrees and place squash back in for 10-12 minutes until cheese has melted.
- Remove from the oven and top with green onion and a drizzle of ranch dressing. Enjoy
