Buffalo Chicken Stuffed Spaghetti Squash
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This buffalo chicken spaghetti squash is one of my favorite dinners when I want something filling without making a bunch of sides. Everything comes together right in the squash halves, and my kids think it’s so fun to eat dinner straight out of them!
At our house, everyone likes their buffalo chicken a little differently. I usually add an extra drizzle of buffalo sauce to mine, while the boys prefer theirs milder with homemade ranch dressing. It’s an easy way to make one dinner work for the whole family.
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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 in the oven, you’ll prepare the buffalo chicken and creamy sauce in a skillet on the stovetop. If you’ve never made it before, my guide to roasted spaghetti squash has all my tips for getting tender strands every time.
The buffalo sauce brings the heat, while coconut milk, ranch seasoning, and nutritional yeast make the sauce creamy and satisfying.
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.
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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 are my go-to for this recipe, but boneless chicken thighs work too. For a shortcut, use rotisserie chicken or my Instant Pot shredded chicken.
Spaghetti squash is perfect for holding all that creamy buffalo chicken. Look for one with firm skin and no soft spots.
Ranch seasoning gives the chicken that classic ranch flavor. I usually use my homemade ranch seasoning, but store-bought works just as well.
Coconut milk makes the buffalo sauce nice and creamy without dairy. I recommend full-fat coconut milk, but heavy cream or half-and-half works if you don’t need it dairy-free.
Buffalo sauce is where all that tangy heat comes from! I use my homemade buffalo sauce, but you can use your family’s favorite brand. Go with a milder version if your kids aren’t big on spice.
Nutritional yeast gives the sauce a slightly cheesy flavor and helps thicken it. You can swap in Parmesan cheese if dairy isn’t a concern.
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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- Carefully slice the squash in half lengthwise and scoop out the seeds. Season the flesh and arrange the halves on a baking sheet, ready for roasting.
- Roast until the squash is tender and the edges are lightly browned. Check the thickest part with a fork. The strands should separate easily but still have a little texture. If they’re difficult to pull apart, give the squash a little more time.
- While the squash is in the oven, cut the chicken into bite-sized pieces. I try to keep them fairly similar in size so they cook evenly and are easy to scoop up with the spaghetti squash strands.
- Add the chicken to a hot skillet in an even layer. Let it brown slightly before stirring, then continue cooking until the pieces are cooked through and no longer pink in the center.
- Stir in the buffalo sauce, coconut milk, ranch seasoning, and nutritional yeast until everything is combined. Let the sauce gently simmer until it’s creamy enough to coat the chicken. Give it a taste before assembling so you can adjust the buffalo flavor to your liking.
- Use a fork to gently separate the roasted squash into strands, keeping them inside the shells. Spoon the creamy buffalo chicken over the top, 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
2026 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!