Buffalo Chicken Stuffed Spaghetti Squash
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This buffalo chicken spaghetti squash is one of my favorite ways to put dinner on the table without having to make a bunch of sides. The protein and veggies are tucked inside, and my kids love how fun this meal is to eat!
I’ve made this meal plenty of times for my family, and I love that each of us can enjoy it a little differently. I add extra buffalo sauce to mine, while the boys keep theirs milder with homemade ranch dressing on top.
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Why This Recipe is a Family Favorite
This stuffed spaghetti squash is surprisingly simple to make. You only need seven ingredients, and while the squash roasts, you can get the chicken ready on the stovetop.
The buffalo sauce brings the heat, while coconut milk, ranch seasoning, and nutritional yeast make the sauce creamy and satisfying.
It’s also easy to customize at the table. Set out ranch, blue cheese, hot sauce, or sliced celery and let everyone finish their own serving.
If buffalo sauce is always a hit at your house too, my Instant Pot buffalo chicken is another easy meal to make.
Happy Kitchen Secrets
Here are some important, mom tested cooking tips. I make buffalo chicken spaghetti squash often, so I’ll prevent you from a failed attempt.
- Roast the squash cut-side down. This helps trap some steam as it cooks so the strands turn out tender without drying out.
- Give the squash a few minutes to cool. It’ll be much easier to handle and fluff with a fork once it isn’t piping hot.
- Don’t overcrowd the skillet. Give the chicken some room as it cooks so the pieces can brown instead of releasing too much moisture.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
I really enjoyed this recipe. I am not big on nutritional yeast, so I put in some dried onion bits instead. Very yummy.
–Heather
Ingredient Notes and Substitutions
Chicken breasts: Boneless, skinless chicken breasts work great here. You can also use my buffalo ranch chicken for even more buffalo flavor. To save time, use shredded rotisserie chicken with the skin removed or make my Instant Pot shredded chicken.
Spaghetti squash: Choose one that feels heavy for its size and doesn’t have soft spots or large cracks in the skin.
Ranch seasoning: I usually use my homemade Ranch seasoning, but your favorite store-bought blend works too.
Coconut milk: Full-fat coconut milk gives the sauce a richer, creamier consistency. If dairy works for your family, half-and-half or heavy cream can be substituted.
Buffalo sauce: Use homemade buffalo sauce or your favorite store-bought brand. This is an easy place to control the heat, so choose one your family enjoys.
Nutritional yeast: This gives the sauce some cheesy flavor while also helping it thicken.
Variations
Switch up the toppings. Add blue cheese crumbles, ranch dressing, sliced celery, green onions, or an extra drizzle of buffalo sauce.
Add another veggie. Stir a handful of fresh spinach into the chicken mixture near the end of cooking and let it wilt into the sauce.
Cook the squash another way. If you don’t want to turn on the oven, try my Instant Pot or air fryer spaghetti squash method instead.
How to Cook Buffalo Chicken Spaghetti Squash
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- Prep the spaghetti squash. Cut the squash in half, scoop out the seeds, and season the flesh. Place the halves on a sheet pan so they’re ready for the oven.
- Roast the squash. Roast until the squash is tender and the edges are lightly browned. I check it with a fork before taking it out of the oven. The strands should pull away easily without turning mushy. If they still feel firm, give the squash a little more time.
- Prep the chicken. While the squash is roasting, cut the chicken into bite-sized pieces. I try to keep them fairly similar in size so they cook evenly.
- Cook the chicken. Add the chicken to a hot skillet and cook until it’s lightly browned and cooked through. I like to let it brown on one side before stirring so the pieces get some nice color.
- Make the buffalo chicken. Add the sauce ingredients and stir everything together. Let it gently simmer until the sauce thickens and coats the chicken. I like to give it a quick taste here and adjust the seasoning if needed.
- Stuff the squash. Fluff the roasted squash with a fork, then spoon the buffalo chicken over the strands. Add your favorite toppings and serve right in the squash halves for an easy stuffed spaghetti squash dinner.
Meal Prep Tips
You can roast the spaghetti squash and make the buffalo chicken up to 3 days ahead of time. Store them separately in the refrigerator, then reheat and assemble when you’re ready to eat.
Serving Suggestions
These buffalo chicken spaghetti squash boats are filling enough to serve on their own. If I want something extra, I’ll add a cucumber tomato feta salad or roasted broccoli on the side.
Buffalo Chicken Spaghetti Squash FAQs
If your squash is difficult to cut, pierce the skin a few times with a fork and microwave it for 2 to 3 minutes. Let it cool enough to handle before cutting. This softens it slightly and makes it easier to get your knife through.
Avoid overcooking the squash, and let it sit cut-side up for a few minutes after roasting so excess steam can escape. When you fluff the strands, they should be tender but still have some texture.
After you make it, please leave a comment and star rating below to let me know how it went!
Buffalo Chicken Stuffed Spaghetti Squash
Video
Ingredients
- 1½ lbs. boneless skinless chicken breasts
- 1 medium spaghetti squash 2.5 lb. to 3 lb.
- 2 tablespoons avocado oil divided
- 1 cup buffalo sauce
- 2½ tablespoons ranch seasoning
- ⅓ cup nutritional yeast
- ½ cup unsweetened coconut milk
- 1 cup sliced celery 2-3 stalks
Serve with (all optional)
- 3 tablespoons ranch dressing
- 2 tablespoons hot sauce
- ¼ cup diced celery
- ½ teaspoon minced parsley
Instructions
- Cook the spaghetti squash: Preheat the oven to 400°F (204°C). Meanwhile, cut the spaghetti squash in half lengthwise and spoon out the seeds.
- Drizzle the flesh of each spaghetti squash half with half of the avocado oil and lightly season with salt and pepper.
- Place the spaghetti squash face down on a baking sheet. Bake in the oven for 28-35 minutes for al dente to tender strands of spaghetti squash. To test for doneness: Use a sharp knife to poke the skin. It should easily pierce the skin and slide through the flesh.
- Prepare the buffalo chicken: Meanwhile, cut the chicken into bite-sized pieces. Season with salt and pepper.
- Heat the rest of the oil in a large skillet over medium heat. Add the chicken and cook, turning often, for about 5-6 minutes.
- Make the sauce: Mix the celery, buffalo sauce, coconut milk, nutritional yeast and ranch seasoning in the skillet with the chicken.Bring the sauce to a simmer and lower the heat. Cook the chicken in the sauce as it simmers, for another 10 minutes. Once the chicken is done cooking and the sauce is thickened slightly, remove it from the heat.
- Assemble the stuffed spaghetti squash boats: Fluff the spaghetti squash with two forks. Either serve in the squash boats or divide the spaghetti squash strands into bowls. Spoon the chicken and sauce onto the spaghetti squash. Sprinkle with extra diced celery, ranch, hot sauce, and parsley and serve.
Equipment
Notes
Nutrition
2025 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
I really enjoyed this recipe. I am not big on nutritional yeast, so I put in some dried onion bits instead. Very yummy.
That is an excellent substitution! I’m glad you enjoyed it Heather!