Buffalo Chicken Stuffed Spaghetti Squash

If you love the flavor of buffalo chicken but want a healthier way to enjoy it, make this stuffed spaghetti squash recipe!

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 443kcal

Author: Madison Wetherill

Equipment

Skillet

Ingredients

1.5 lbs. chicken breasts
1 medium spaghetti squash 2.5 lb. to 3 lb.
2 tablespoons avocado oil divided
1 cup buffalo sauce
2.5 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.

Video

Notes

Refrigerate Leftovers: Transfer leftovers to an airtight container or bag. Set in the refrigerator and store for 3-4 days.

Freeze Leftovers: Allow the leftovers to cool to room temperature, then transfer to a freezer safe container or bag, squeezing out as much air as possible. Freeze for 2-3 months. Allow it to defrost in the refrigerator overnight, then reheat and enjoy.

For a creamier sauce: If you want a thicker sauce, whisk 1 tablespoon of potato flakes or cornstarch slurry into the sauce as it cooks.

Nutrition