Bring on the Buffalo! This Buffalo Chicken Stuffed Spaghetti Squash is so good you’ll want to hide the leftovers
#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 new Mild Buffalo Sauce and went to town. Because there could be no more waiting to get this dish into my face.
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 wan't to hide the leftovers, it's so good!… Click To Tweet
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.
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.
- 1 ¼ lbs chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 3 lbs.)
- 1 rib celery, thinly sliced
- 1-2 green onions, white and green parts thinly sliced
- ¼ cup diced red bell pepper
- ½ cup Tessemae’s Mild Buffalo Sauce
- Optional: ¼ cup Tessemae's Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
- Optional: ¼ cup crumbled blue cheese (omit for Whole30)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard.
- Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.
- Scoop seeds and stringy insides out using a large spoon.
- Place squash cut-side down on the baking sheet.
- 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 cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken.
- Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on 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.
- 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.
- 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.
- Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.
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!
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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!
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!
“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 🙂
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!
You need to stand up to them! How rude!!!😤
Ahhhh Mmmazing! Both the hubby and I were stuffed in a good way.
Hi Lauren,
Thanks! Stuffed in a good way is such a great thing 🙂
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!
Help! I cant find Tessamae! So what is the recipe for the Buffalo Chicken sauce? Thanks!
Hey Kathy,
You can find the recipe for our Homemade Buffalo Sauce here:
Hope that helps!
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!
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!
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!
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.
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.
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!