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Mar 18, 2017 By Jessica Beacom

Buffalo Chicken Stuffed Spaghetti Squash

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Bring on the Buffalo! This Buffalo Chicken Stuffed Spaghetti Squash is so good you’ll want to hide the leftovers!

Buffalo Chicken Stuffed Spaghetti Squash

#SorryNotSorry

You know when you make a recipe that’s just so incredibly amazing and you don’t want to leftovers to end? This is one of those. Especially for all of you Buffalo-sauced anything lovers (present company included).

I’m pretty sure I’m not the only one who has ever hidden leftovers in the fridge. You know, as in tucked them way in the back of the crisper drawer under the parnsips and celery to prevent husbands/partners/roommates/teenagers from devouring them before you do?

Don’t tell my husband but this is where all the best leftovers go – at least a small portion of them. And this Buffalo Chicken Stuffed Spaghetti Squash was no exception.

Ok, enough about my leftover hiding ways let’s talk Buffalo incredibleness here (though if you can relate to the leftover stashing, please leave a comment below. Leftover hoarders unite!) Inspired by our wildly popular Slow Cooker Buffalo Chicken that went absolutely viral last summer thanks to the supportive and voracious Whole30 community, this dish combines all the best things about Buffalo – a tangy, spicy sauce + crisp crunchy veggies + a cool, creamy drizzle of Ranch dressing (or a sprinkle of blue cheese to keep things authentic in Life After Whole30).

Buffalo sauce is relatively easy to make. A little ghee, a little hot sauce, something to make it salty and a pinch of garlic. It’s not complicated but it’s also one. more. step on the road to Buffalo chicken nirvana. So this time rather than whipping up my own sauce, I grabbed a bottle of Tessemae’s Mild Buffalo Sauce and went to town. Because there could be no more waiting to get this dish into my face. 

Buffalo Chicken Stuffed Spaghetti Squash

I know that those of you who know me are thinking, “Mild?!” because I love me some melt your face off Buffalo (or anything, for that matter) but hear me out! I’m totally loving this Mild Buffalo Sauce because you get all the flavor of Buffalo without the heat so the other flavors in your dish still shine through. And it’s pre-made so it can easily go on all the things. Roasted veggies or potatoes, leftover shredded chicken, egg muffins and more.

Buffalo Chicken Stuffed Spaghetti Squash - You'll want to hide the leftovers, it's so good! #whole30 #realfood Click To Tweet

Buffalo Chicken Stuffed Spaghetti Squash

See? Don’t you just want to face plant into this Buffalo Chicken Stuffed Spaghetti Squash?!

If you’re still reading this and haven’t jumped immediately to the recipe, I’m amazed. Thanks for hanging in there. I have to say that the directions for this recipe look a little daunting BUT it’s actually quite simple to prepare. While the squash is roasting you’ll cook the chicken (I give you instructions for both Instant Pot and stovetop so you’ve got options) and dice up the celery, green onions, and red pepper. And when the chicken is done you’ll toss it all together with the Buffalo sauce before mounding it back into the squash shells. At this point, feel free to eat it as is or pop it back into the oven until it’s heated through. I’ve done it both ways and I can say they’re equally delicious.

Just don’t forget to drizzle it up with some Ranch if you want to make it truly amazing. Try our Paleo Ranch Dressing & Dip recipe or pick up a bottle of Tessemae’s Creamy Ranch at your local grocer or Target – both options will allow you to keep this dish Whole30-friendly. Or, for those who ‘do dairy’ get crazy authentic here and sprinkle it all with some crumbled blue cheese before you put it back in the oven.

Buffalo Chicken Stuffed Spaghetti Squash

Oh. My. Buffalo heaven. Not gonna lie. This Buffalo Chicken Stuffed Spaghetti Squash is totally over-the-top and worthy of that hiding spot behind the turnips and celery.

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Let's Get Cookin'

Buffalo Chicken Stuffed Spaghetti Squash

This is for the Buffalo chicken lovers who want a dish they can really tuck into and enjoy without any guilt. Drizzling the twice-baked squash with creamy ranch dressing or a sprinkling of blue cheese (sorry, not Whole30) takes it over the top. You just might want to hide any leftovers – it’s that good!

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Cuisine: Paleo, Whole30, Grain-free
Buffalo Chicken Stuffed Spaghetti Squash
Print Recipe
★★★★★ 4.8 from 24 reviews

Ingredients

  • 1 ¼ lbs chicken breast, cooked and shredded
  • 1 medium spaghetti squash, halved (about 2– 2 ½ lbs.)
  • 2 ribs celery, thinly sliced
  • 2 green onions, white and green parts thinly sliced
  • ½ cup diced red bell pepper
  • ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
  • Optional: ¼ cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
  • Optional: ¼ cup crumbled blue cheese (omit for Whole30)

Instructions

To roast the squash:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Slice both ends from squash and discard.
  4. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise.
  5. Scoop seeds and stringy insides out using a large spoon.
  6. Place squash cut-side down on the baking sheet.
  7. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
  8. While squash is roasting, cook the chicken.

To cook the chicken:

  1. Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay chicken on the rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
  2. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:

  1. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
  2. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.

Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 308
  • Sugar: 6g
  • Sodium: 582mg
  • Fat: 14g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 36g

What’s your favorite way to use Buffalo Sauce? Are you a leftover hider, too? Share your favorite place to stash the goods in the comments below!

Buffalo Chicken Stuffed Spaghetti Squash


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at Tessemae’s. Though we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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  1. Sharon H says

    March 21, 2017 at 9:04 am

    This looks totally awesome. But. The only thing that concerns me is that I don’t particularly care for spaghetti squash…..as in trying to use it like “spaghetti”. The texture, the taste, everything. How will this make an improvement in that? Or will I be expecting too much from this recipe?
    Thanks for all you do!

    Reply
    • Stacie Hassing says

      March 23, 2017 at 6:53 am

      Hi Sharon! I’d suggest you give your Slow Cooker Buffalo Chicken Stuffed Sweet Potato recipe a try instead. https://therealfoodrds.com/slow-cooker-buffalo-chicken/ You’ll really enjoy that one!

      Reply
    • Kristin fant says

      January 16, 2018 at 7:03 pm

      We just put it on a baked potato and it was delicious!!

      Reply
      • Jessica Beacom says

        January 21, 2018 at 3:18 pm

        Great idea!

        Reply
  2. Jamie says

    April 14, 2017 at 9:36 am

    “Leftover hoarders unite!” OMG I couldn’t stop laughing! XD Yes, I’m right there with you, I have two roommates (male) who are notorious for devouring every scrap of leftovers from the dinners I cook for us all as well as my eight year old son. I’ll go to pack something for lunch to take to work the next morning only to find it’s been scarfed down during the night (they both work nights so are up while I and my son sleep – their nights off are the worst. With one of my roommates, even when I pack a container at night and say “ok, this is for my lunch tomorrow, please don’t eat it,” I often find it gone anyway with the excuse of “I forgot”. Yeah. Sure you did. The optimist in me tries to view it as a compliment to my cooking but that doesn’t negate the annoyance. So yes indeed, leftover hoarders unite!!! Thanks for reading my rant, I can’t wait to give this recipe a try 🙂

    Reply
    • Jessica Beacom says

      April 15, 2017 at 8:23 pm

      Hey Jamie,

      I can totally relate! My hubby was a night shifter for 5 years and we also had a teen host student living with us at that time – so you can see where my leftover hoarding stems from. It’s soooooo frustrating though. In college and during my internship I actually kept a small dorm-size fridge in my room so I could keep my food separate from my roommates (all guys and all very hungry 24/7)

      Sending you good vibes for leftovers and yes, it’s totally a testament to your amazing cooking but damn – it sure is annoying!

      Reply
    • Michelle Balsan says

      August 12, 2017 at 3:34 pm

      You need to stand up to them! How rude!!!????

      Reply
  3. Lauren says

    May 8, 2017 at 6:34 pm

    Ahhhh Mmmazing! Both the hubby and I were stuffed in a good way.

    ★★★★

    Reply
    • Jessica Beacom says

      May 8, 2017 at 9:20 pm

      Hi Lauren,

      Thanks! Stuffed in a good way is such a great thing 🙂

      Reply
  4. Daire says

    May 22, 2017 at 6:10 pm

    I’m trying to eat more whole/less processed foods, and avoid carbs at dinner, so I pinned this right away on Pinterest (plus who doesn’t love Buffalo anything?) I made this tonight and it was so delicious! I did add a small sprinkle of cheese, yum! So filling, and we have leftovers which is always a plus!

    ★★★★★

    Reply
  5. Kathy says

    June 7, 2017 at 2:36 pm

    Help! I cant find Tessamae! So what is the recipe for the Buffalo Chicken sauce? Thanks!

    Reply
    • Jessica Beacom says

      June 7, 2017 at 9:42 pm

      Hey Kathy,

      You can find the recipe for our Homemade Buffalo Sauce here:

      Hope that helps!

      Reply
  6. Pamela Bell says

    June 16, 2017 at 1:45 pm

    Unless one is opposed to microwaves in general, Is there any reason the squash couldn’t be cooked in one to save time, energy and unwanted heat in the house?

    Thanks!

    Reply
    • Jessica Beacom says

      June 18, 2017 at 1:20 pm

      Hi Pamela,

      You’re exactly right – you can cook the squash in the microwave to speed up the process. I often do mine in the Instant Pot in the summer for that exact reason.

      I’m one of those ‘not a big fan of microwaves’ and I don’t have one so it’s hard for me to say how long you’d need to cook it – thankfully a quick Google search can help you out if needed 🙂

      Enjoy!

      Reply
  7. Emily says

    July 17, 2017 at 3:30 pm

    Thank you for this awesome recipe, will be making tonight! Trying to find more grain-free recipes, with my autoimmune being the worst in a decade. What would you suggest as a side for this?? It really combines all of your food groups into one, so I’m at a loss. Or do you suggest just dousing in ranch and digging in?? haha!

    Reply
    • Jessica Beacom says

      July 18, 2017 at 10:22 am

      Hey Emily!

      I’m sorry to hear that your autoimmune condition is so bad right now. A grain-free diet (and specifically the Autoimmune Paleo protocol) has been my ticket to remission these past 4 years – so I encourage you to stick with it 🙂

      Dousing this with ranch and digging in is an excellent option! I usually serve it with a side of roasted or steamed broccoli or green beans in the winter and a big crunchy salad in the summertime.

      Reply
  8. Michelle says

    September 15, 2017 at 9:34 am

    My husband made this last night. It was absolutely delicious. He used 1/2 the amount of red sauce (since I do not like spicy food). I put the ranch dressing on the side and dipped my fork into it before getting a mouthful of the Buffalo Chicken Spaghetti Squash. Sent the recipe link to many work friends and family. Loved it!

    Thank you Jessica – an awesome dish.

    ★★★★★

    Reply
    • Jessica Beacom says

      September 17, 2017 at 8:25 am

      Hi Michelle,

      I’m so happy to hear you loved this recipe! Thanks so much for sharing it with your work friends and family – that makes my day!

      Reply
  9. Boyan Minchev says

    November 8, 2017 at 1:06 am

    A really interesting recipe never had this before. Chicken stuffed with spaghetti squash WAW…. looks very delicious. Thank you for sharing this chicken recipe with us.

    ★★★★★

    Reply
    • Stacie Hassing says

      November 10, 2017 at 6:02 am

      You’re welcome! Enjoy.

      Reply
  10. Easy Roasted says

    November 24, 2017 at 7:29 am

    Ahhhh Mmmazing! A really interesting recipe never had this before.

    Reply
    • Jessica Beacom says

      November 27, 2017 at 3:09 pm

      Thank you! Glad you loved it!!

      Reply
  11. Edith says

    December 1, 2017 at 8:58 pm

    I know what you mean about hiding leftovers. I do it too! Have to hide it from husband and my daughters family who live with us. 6 people I have to hide it from! Lol

    ★★★★★

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:28 pm

      Hahahaha! Oh Edith – you and I are two peas in a pod when it comes to leftover hiding. I’ve had to start hiding mine downstairs in the extra fridge 😉

      Reply
  12. Cathy says

    December 11, 2017 at 6:11 am

    How long do you cook it in your instant pot? Sounds delicious!

    Reply
    • Stacie Hassing says

      December 11, 2017 at 1:32 pm

      Hi Cathy! Here is a post done by NomNom Paleo with easy-to-follow instructions on how to cook spaghetti squash in the Instant Pot – http://nomnompaleo.com/post/131794514903/pressure-cooker-spaghetti-squash Hope that helps!

      Reply
  13. Kelly says

    December 20, 2017 at 4:09 pm

    I’ve made this several times! It’s so good! I find myself craving it!

    ★★★★★

    Reply
    • Jessica Beacom says

      December 21, 2017 at 11:00 am

      Hey Kelly!

      Thanks! It’s one of the things I crave, too.

      Reply
  14. Sharon says

    December 30, 2017 at 9:17 am

    Thank u for this yummy recipe! Is ranch allowed on whole 30? Thank you!
    Ps. I hide things in empty veggie bags in my freezer from my 15 year old son–he’ll never look there ????

    Reply
    • Jessica Beacom says

      December 30, 2017 at 12:08 pm

      Hi Sharon,

      Yes, ranch dressing is allowed on Whole30 as long as it’s made with compliant ingredients (we have a great recipe here)

      I love that you hide things in frozen vegetable bags – that’s hilarious!

      Reply
  15. J says

    January 16, 2018 at 9:40 am

    I had the most awful (and probably dangerous) time trying to get the spaghetti squash cut. I managed to hack off the ends, then found a post online where something made dotted lines down the length of the squash with a knife, then microwaved for five minutes, then was able to cut it much easier. Fingers crossed! It’s in the microwave now…

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:22 pm

      Hi Jill,

      Sorry to hear about your struggle with the spaghetti squash. They can be quite a challenge to cut if they’re very large or your knife is dull or too small. I hope your microwave hack worked. I’ve also read of others who start the baking process with the squash whole (maybe 15-20 minutes) then remove the squash from the oven (using hot pads to protect your hands, of course) then cut it open.

      Reply
  16. Liz says

    January 24, 2018 at 11:00 am

    If I don’t have that specific hot sauce, would it still taste the same for me to use Frank’s Red Hot Sauce instead? I’m not following the whole 30. The recipe just looks and sounds delicious

    Reply
    • Jessica Beacom says

      January 24, 2018 at 3:12 pm

      Hi Liz,

      We have a 5-ingredient Homemade Buffalo Sauce recipe that uses Frank’s Red Hot Sauce that’s fantastic for this recipe. Here it is: https://therealfoodrds.com/homemade-buffalo-sauce-whole30/

      Reply
  17. Jane says

    January 30, 2018 at 12:14 pm

    This is one of our favorite Whole 30 recipe. My husband and I make it often and look forward to the leftovers!!! Yum!!!

    ★★★★★

    Reply
  18. Jordan McGregor says

    February 6, 2018 at 12:45 pm

    I recently jumped on the spaghetti squash train and I have been loving it! This looks like a great use of the spaghetti squash wonderfulness. Many times I don’t have to hide my food from my roommates because they don’t like healthy food that much but this might be a different story. Hiding this one is probably going to be a must! It’s the blessing and the curse of having great recipes on hand. Thanks so much for sharing!

    Reply
  19. Laura Gale says

    February 12, 2018 at 5:47 am

    I’m going to make this for company on Friday! Thank you!
    Any thoughts on side dishes that make any sense to go with it? (For me it’s a complete meal, but it won’t be for those I’m feeding…)

    Reply
    • Jessica Beacom says

      February 19, 2018 at 9:54 pm

      Hi Laura,

      I typically serve this along with a green vegetable (roasted or sautéed green beans, broccoli or kale/chard) or a big green salad topped with hearty bits like avocado, nuts/seeds and maybe even some diced apple or pear.

      Reply
      • Laura Gale says

        February 19, 2018 at 10:27 pm

        Thanks for the reply! I went with a wedge salad! Perfectly cooling with the spicy main. Awesome recipe; thank you!

        Reply
  20. Vicki Huck says

    February 22, 2018 at 5:23 pm

    Made this for supper tonight with leftover chicken. I had no idea what was for supper, so I put a spaghetti squash in the oven and started searching for recipes. This was exactly what I needed to wake up my taste buds on day 20 of my Whole 30. I am definitely hiding the leftovers from my family!!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 22, 2018 at 7:22 pm

      Happy Day 20 of the Whole30! So great to hear you enjoyed this recipe! And yes, definitely hide them leftovers 🙂

      Reply
  21. Rebecca says

    March 5, 2018 at 2:33 pm

    This is such an easy and DELICIOUS recipe! I’ve made it several times and find I crave it when I haven’t made it in awhile. Love, love, love!

    ★

    Reply
  22. Kathryn Galaway says

    March 5, 2018 at 6:21 pm

    I made the buffalo chicken stuffed spaghetti squash, and it was so delicious. Instead of stuffing it, I made it more of a casserole, as that fit into my schedule a little better. I highly recommend this recipe!!

    Reply
  23. Teri Butler says

    April 15, 2018 at 4:09 pm

    I’m dying to make this! What is the best way to prepare chicken breast for this recipe. Whenever I cook chicken breast it is too dry and doesn’t shred well.

    Reply
    • Stacie Hassing says

      April 17, 2018 at 7:24 pm

      Great questions! You could mix chicken breast and chicken thighs and then slow cook it all with some broth and seasonings. The dark meat with a little higher fat content makes for great shredded chicken that’s not dry at all. Hope that helps!

      Reply
  24. Carol Higgins says

    April 17, 2018 at 11:24 pm

    I love leftovers and always make extra to have in the fridge! One of my favorites is buffalo chicken!! I use it on a salad with ranch dressing or a sweet potato with ranch!! I also love making bowls with cauliflower rice, roasted veggies and buffalo chicken!! The possibilities are endless!!

    Reply
    • Jessica Beacom says

      April 19, 2018 at 6:07 am

      Hi Carol,

      We couldn’t agree more about leftovers and all the ways you can use this Buffalo Chicken. Love your idea for making cauliflower bowls with roasted veggies, too.

      Reply
  25. The Modern Proper says

    April 24, 2018 at 10:31 pm

    I love that you said you hide leftovers. I definitely don’t let my kids enjoy the leftovers! This looks awesome. I love the flavor combinations you chose! Will have to try it!

    Reply
    • Jessica Beacom says

      April 25, 2018 at 1:02 pm

      Hahahahaha!! Some moms hide cookies and chocolate and we hide the Buffalo Chicken Spaghetti Squash!

      Reply
  26. Jill says

    July 16, 2018 at 7:38 am

    This is AWESOME!!!!! Didn’t have green onions so used 1/2 a yellow onion. Red peppers were still a bit crunchy — I”ll dice smaller next time. Didn’t have crumbled blue cheese — so used Feta cheese. Used a combo of white and dark meat— even the chicken hater in the family liked it 🙂

    ★★★★★

    Reply
    • Jessica Beacom says

      July 18, 2018 at 9:23 pm

      Hahaha! Way to win over the chicken-hater! The red pepper is meant to stay a bit crunchy for texture but you can definitely saute it a bit before stirring it in if you want it softer.

      Reply
  27. Jamie says

    September 4, 2018 at 5:19 am

    If I want to share this recipe and link it back to you can I use the picture

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:27 pm

      Hi Jamie, you can share a photo of the recipe without the recipe and then link to the website to get the full recipe. Thanks for asking!

      Reply
  28. Emily says

    October 15, 2018 at 5:53 pm

    There’s only one issue with this recipe that you didn’t mention, if you’re not careful there won’t BE any leftovers! This is a winner for sure.

    ★★★★★

    Reply
    • Jessica Beacom says

      October 18, 2018 at 5:44 pm

      Hahahahaha! I can’t agree more! So glad you loved it!

      Reply
  29. Becca McLelland says

    November 18, 2018 at 6:19 pm

    Holy wow! This recipe is amazing! My meat and bread loving hubby gave it 2 thumbs up too! So good. I used your homemade buffalo sauce instead of store bought. Definitely going in the rotation on the meal plan.

    Reply
    • Stacie Hassing says

      November 18, 2018 at 7:07 pm

      So great toe hear your meat and bread loving hubby considered this recipe a winner! Music to our ears 🙂

      Reply
  30. Iva says

    November 23, 2018 at 8:19 pm

    Oh my gosh…..this was soooooo good!! I made your homemade buffalo sauce AND the homemade ranch. I had leftover chicken from a roasted one I made last night, so this came together very quickly. I love spaghetti squash, but I’ve never had it like this. I will be having it again very soon! Rock on!

    Reply
    • Stacie Hassing says

      November 28, 2018 at 7:50 pm

      AWESOME 🙂

      Reply
  31. Sara says

    December 3, 2018 at 9:15 am

    This looks amazing! Definitely trying this soon

    Reply
  32. Ash says

    December 12, 2018 at 7:32 am

    So delicious! I’ll definitely be making this again.

    ★★★★★

    Reply
  33. Lydia G. says

    January 29, 2019 at 8:09 pm

    This recipe was so good and easy to make and my husband loved it, the only thing I left out was the bell pepper, I don’t like. I made the Homemade Buffalo Sauce since I couldn’t find the Tessemae Sauce. This definitely is a meal we will be making a lot.

    Reply
    • Jessica Beacom says

      January 30, 2019 at 4:24 pm

      Hi Lydia,

      This is so great to hear! Glad you found a dish for your regular rotation.

      Reply
  34. Hailey says

    January 31, 2019 at 2:23 pm

    Hi! If the recipe calls for 4 servings, wouldn’t you need 2 spaghetti squash instead of 1 (4 halves instead of 2)?

    Reply
    • Jessica Beacom says

      February 1, 2019 at 9:31 am

      Hi Hailey,

      You just need one medium squash, that’s plenty for four servings. We’ve just shown it served in the squash shell halves so it appears to be two servings. You don’t have to serve it in the shells – but if you wanted to, you could certainly use two small squashes. Hope that helps!

      Reply
  35. Wendy says

    February 8, 2019 at 12:48 pm

    Hi Jessica, I don’t have chicken breast right now, but I do have ground chicken, I’m going to assume that is fine to use – I’m going to try it anyway!! Thanks for this recipe, always on the hunt for good, low carb spag. squash meals!! 😉

    Reply
    • Jessica Beacom says

      February 12, 2019 at 9:50 am

      Ground chicken will work great!

      Reply
  36. Jessica says

    February 19, 2019 at 7:28 am

    Could I do this without parchment paper? Olive oil instead or something?

    Reply
    • Jessica Beacom says

      February 22, 2019 at 3:42 pm

      You don’t even need to oil the pan. We use parchment paper to for easy clean up and because we prefer not to have our food in contact with surface of aluminum pans when possible.

      Reply
  37. Diane J. Freeman says

    February 19, 2019 at 3:23 pm

    Thank you so much, Heidi!! I can’t wait to make this. I heard about it from a friend in Illinois.

    Reply
  38. Lady E says

    April 7, 2019 at 11:28 pm

    I love how simple and delicious this recipe is. I made it a few months ago when I was getting spaghetti squash weekly in my CSA box and I was looking for new ways to use it. This recipe is definitely a keeper, and I found myself seeking out spaghetti squash in order to be able to make this again. Such a pleasing meal, and it makes low carb doable.

    ★★★★★

    Reply
    • Stacie Hassing says

      April 13, 2019 at 3:52 pm

      This is great!! Thank you for sharing your feedback.

      Reply
  39. Laura says

    June 28, 2019 at 10:45 am

    If I have two smaller spaghetti squash, would you recommend doubling the recipe, or keeping it the same and just using the four shells?

    Reply
    • Jessica Beacom says

      June 28, 2019 at 11:32 am

      I would probably double the recipe since the two smaller squashes probably yield more than one large one. And…leftovers!

      Reply
  40. Jessica says

    August 5, 2019 at 5:17 pm

    I tried it and loved it!

    ★★★★★

    Reply
  41. Jennifer Hankins says

    August 12, 2019 at 6:01 pm

    Can you freeze this? Leftovers???

    Reply
    • Jessica Beacom says

      August 13, 2019 at 9:52 am

      I haven’t tried it as I suspect the squash may be watery when thawing and reheating – but if that’s not a deal-breaker for you, then yes, you could certainly freeze it.

      Reply
  42. Lauren S says

    August 15, 2019 at 12:36 pm

    This is my and my husband’s new favorite meal! Very easy to throw together and packed with flavor. Also cheap for anyone eating on a budget. One M-L spaghetti squash will feed you for 4 meals!

    ★★★★★

    Reply
  43. Oliver Jack says

    August 23, 2019 at 2:41 am

    I tried this same recipe and my mom seriously loved it. Thanks for sharing 🙂 Keep sharing more.

    ★★★★

    Reply
  44. suzanne says

    November 27, 2019 at 7:43 pm

    My husband is going to LOVE this!

    Reply
    • Jessica Beacom says

      November 27, 2019 at 8:15 pm

      Yayyyyyyyy!!

      Reply
  45. Mary V, says

    January 5, 2020 at 7:09 am

    Terrific recipe! We are going to try a version with jackfruit instead of chicken for our daughter who eats vegan.

    ★★★★★

    Reply
    • Stacie Hassing says

      January 6, 2020 at 7:53 am

      Awesome! Let us know how it turns out!!

      Reply
  46. Alisha Ross says

    January 20, 2020 at 4:18 am

    Making an unstuffed version of this. Instead of stuffing jumbo shells with the hamburger mixture I have mixed the hamburger mixture with small shells and covered with the pasta sauce and cheese. hope it turns out good Thanks

    Reply
    • Stacie Hassing says

      January 21, 2020 at 9:43 am

      Sounds so good!

      Reply
  47. Alisha Ross says

    January 20, 2020 at 4:19 am

    this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! 🙂

    Reply
    • Stacie Hassing says

      January 21, 2020 at 9:44 am

      Leftovers for the win!

      Reply
  48. Dee says

    February 1, 2020 at 9:56 pm

    Delicious, healthy and easy! Baked chicken in the oven at the same time as the squash – came out great. Will definitely make again!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 4, 2020 at 6:40 am

      Hi Dee! That’s great to hear 🙂

      Reply
      • Rubi Kaur says

        March 19, 2020 at 12:26 am

        I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.

        Reply
  49. Faith says

    March 18, 2020 at 10:32 am

    This looks amazing!! My youngest son LOVES all things buffalo. He even made his own buffalo sauce from scratch. I am thinking he will love this. Thanks for sharing

    Reply
    • Stacie Hassing says

      March 19, 2020 at 3:27 pm

      You’re some welcome! Enjoy!

      Reply
      • Rubi Kaur says

        March 22, 2020 at 11:55 pm

        These meatballs are so good. My family loves them…kids included. They’ve become my “go to” turkey meatball recipe. I’ve made them quite a few times and finally decided I should say thank you for a good recipe. Thank you 🙂

        Reply
  50. C Beecher says

    April 8, 2020 at 8:36 am

    What do you think about just making buffalo chicken in the instant pot versus plain chicken which is then topped with buffalo sauce? Trying to think about what the differences would be.

    Reply
    • Jessica Beacom says

      April 8, 2020 at 8:29 pm

      Cooking the chicken in the sauce would infuse the chicken with more flavor (and keeps in more tender) than just adding sauce to cooked chicken but both ways work great (and the latter allows you to use cooked chicken from another meal or a rotisserie chicken).

      Reply
  51. Mary Beth Elder says

    May 31, 2020 at 5:03 pm

    Hello! I just attempted this recipe and it turned out FABULOUS! My husband said that this was his favorite meal that I’ve ever made! Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 2, 2020 at 7:04 pm

      Wow!! That’s incredible!!

      Reply
  52. Cait says

    June 8, 2020 at 4:59 pm

    Turned out really well. Love that it’s a healthier way to eat buffalo chicken. My boyfriend even liked it, which is a definite win in my book.

    ★★★★★

    Reply
  53. Andi says

    June 9, 2020 at 3:37 am

    I made this, and it was actually so easy and delicious! My boyfriend loved it and we even had some leftovers. It was my first time making anything with spaghetti squash! It did not look like the picture but that’s okay because the taste was worth it.

    ★★★★★

    Reply
  54. June says

    September 29, 2020 at 12:23 pm

    This was SO good, we’ve made it 4 times now. Definitely one of our favorites!

    ★★★★★

    Reply
  55. Jenn H says

    October 4, 2020 at 6:20 pm

    I have only cooked a spaghetti squash one other time and it was an epic fail so I was hesitant to try again but it looked so good I had to try it! I made it tonight and even my husband (who doesn’t really like squash or celery) loved it! Thanks for sharing! I will definitely make this again! Anyone have any suggestions or tips on how to reheat this for leftovers? I am nervous it would be watery with the squash?

    ★★★★★

    Reply
    • Jessica Beacom says

      October 6, 2020 at 4:36 pm

      We’re so glad you took a chance on this one. Sometimes you just get a squash that’s not very good which is always such a bummer. I typically reheat it in a skillet on the stovetop which helps cook off some of the moisture but a microwave also works in a pinch.

      Reply
  56. Michelle G says

    November 17, 2020 at 5:13 pm

    This dish was surprisingly good! Topped it with some Primal Ranch dressing and it was so tasty.

    Reply
    • Jessica Beacom says

      November 18, 2020 at 3:22 pm

      So glad you enjoyed it – it’s one of my favorites too!

      Reply
  57. Jana says

    January 3, 2021 at 5:53 pm

    Made this tonight and it was soooo good. I added some extra veggies and a little crumbled goat cheese before baking again and it was perfect. I used some left over chicken and it worked out perfect. What a great dish to use up some stuff in the fridge!

    Reply
  58. Anna says

    January 5, 2021 at 3:04 pm

    This was so good. I’m looking forward to the leftovers!

    Reply
  59. Betty says

    January 6, 2021 at 7:04 pm

    First time making this, we all loved it! I used Truff hot sauce. I will make this again

    Reply
  60. Robbi Rodman says

    February 22, 2021 at 4:50 am

    Love this recipe! So easy to make and a family favorite. This is also a good meal for meal prepping as it is good reheated (or eaten cold) through the week

    ★★★★★

    Reply

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