Baked Buffalo Chicken Stuffed Spaghetti Squash
A healthy, low-carb twist on buffalo chicken that transforms roasted spaghetti squash into a satisfying vessel for spicy shredded chicken mixed with crisp vegetables. The natural sweetness of the squash balances the tangy hot sauce while providing a nutritious alternative to traditional pasta or rice dishes. Perfect for weeknight dinners, meal prep, or anyone following keto or paleo diets. This version stands out by baking the filled squash for extra flavor integration.
Ingredients
- 1 spaghetti squash, halved and seededzucchini boats1:1low-carb
halve lengthwise and scoop out center
- 2 chicken breasts, cooked and shredded
- 1 bell pepper
- 1 onion, diced
- 2 celery stalks, thinly sliced
- 1 green onion, sliced
- ½ cup hot pepper saucesriracha + vinegar1:1 ratioheat level
mix 2:1 sriracha to vinegar
- ½ cup tomato sauce
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
Instructions
- 1
Preheat oven to specified temperature
- 2
Coat squash halves with olive oil and season with salt and pepper
- 3
Bake squash until tender and easily shredded
- 4
Whisk together tomato sauce and hot pepper sauce
- 5
Combine shredded chicken with diced vegetables
- 6
Toss chicken mixture with buffalo sauce until well coated
- 7
Fill squash halves with chicken mixture
- 8
Return to oven and bake until heated through
- 9
Garnish with sliced green onions before serving
Tips
Pierce squash skin several times before cutting to make halving easier and safer.
Use rotisserie chicken for convenience, or season and cook chicken breasts with buffalo seasoning.
Let squash cool slightly before shredding to avoid burns, and use a fork to create long strands.
Good to Know
Refrigerate for up to 3 days in covered container
Cook squash and prepare chicken mixture separately up to 2 days ahead
Serve immediately while hot for best texture
Common Mistakes
Don't undercook squash to avoid tough, chewy texture
Don't skip seasoning the squash to avoid bland flavor
Substitutions
halve lengthwise and scoop out center
mix 2:1 sriracha to vinegar
FAQ
Can I use frozen spaghetti squash?
Fresh works better for texture, but thawed frozen squash can work if you drain excess moisture thoroughly before filling.
How long does this keep in the fridge?
Store covered for up to 3 days. Reheat in oven at 350F for 10-15 minutes or microwave until heated through.
Can I make this less spicy?
Reduce hot sauce by half and add extra tomato sauce, or use mild buffalo sauce instead of regular hot sauce.