After trying this Buffalo Chicken Stuffed Spaghetti Squash, you’ll want to add it to your menu roundup every week! For real. It’s flavourful, easy and a healthier lower carb option! {Gluten-free, keto & paleo-friendly option}
Raise your hand if you are a fan of buffalo-flavoured chicken!
Maybe you’re already an avid fan and don’t require much convincing OR maybe you have yet to discover all of the goodness packed away in buffalo-flavoured-anything.
We’ve recently been experimenting A LOT with buffalo flavours and I can honestly say that this Buffalo Chicken Stuffed Spaghetti Squash (along with this Buffalo Chicken Spaghetti Squash Casserole) is one of my new favourite dinners!
It’s seriously good stuff guys.
Table of Contents
Why you need to make this Buffalo Chicken Stuffed Spaghetti Squash ASAP
- The flavour is MIND.BLOWING.
- It is so easy to prepare. The slow cooker does most of the work!
- It’s perfect for meal prep, which means tasty and healthy lunches or dinners for days!
- It makes for a lower carb, yet super filling option.
- You can make it in advance and the flavours just keep getting better and better.
- Did I mention it’s SO addictive?!
How to make the Buffalo Chicken
What I love about this buffalo chicken is that you basically dump all of the ingredients into a slow cooker and let it work its magic. Within a few hours, you’ll have the most moist and flavourful chicken!
Start by placing the chicken breasts in your slow cooker along with the diced red pepper.
In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
This will be used for drizzling after the stuffed spaghetti squash has cooked. Not only does it make for an awesome presentation, it also pumps up that flavour to a whole new level!
Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in sauce.
Cook on high for 3-4 hours or on low for 6-8 hours.
Sit back and smell that aroma!
When it’s all finished cooking, shred the chicken using two forks.
How to make the Spaghetti Squash
Meanwhile, preheat your oven to 375 degrees F.
Scoop the seeds out of the halved spaghetti squash. I like to use a fork to pick up those slippery little buggers.
Drizzle each spaghetti squash half with half a tablespoon of olive oil, rubbing it over the surface and sprinkle with salt and pepper.
Place each half facedown on a baking sheet or in a large baking dish. Bake it for 35-40 minutes or until spaghetti squash can be easily “fluffed” with fork.
Once cooked, flip each half over and fluff up spaghetti squash so that you can see the individual strands.
Pulling it all together
Once your spaghetti squash halves are all prepped and fluffy, divide the buffalo chicken equally among each half.
Expert tip:
Don’t let the extra sauce go to waste! Using a large spoon, scoop up the extra sauce from the bottom of the slow cooker and drizzle over top of each spaghetti squash half.
This will help to infuse some extra flavour into the spaghetti squash, especially since the liquid will fall to the bottom and the spaghetti squash will absorb all those amazing flavours.
Top with blue cheese, or sub in feta or shredded mozzarella (if desired). I’m not a huge fan of blue cheese, so we topped ours with a spoonful of crumbled feta and it was delicious!
Bake for 20-25 minutes or until heated through.
Suggested Toppings
Now this stuffed spaghetti squash is delicious as is, but like many of my recipes, it tastes EVEN BETTER with some colourful AND flavourful toppings!
Here are some optional, but highly recommended toppings:
- Chopped green onion
- Additional blue cheese (can also use crumbled feta or shredded mozzarella if blue cheese isn’t your thing)
- Drizzle of extra buffalo sauce (remember that stuff we set aside at the beginning?)
- Freshly ground pepper
Pretty mouthwatering, right?
Can I make this Buffalo Chicken Stuffed Spaghetti Squash in advance?
YES! In fact, that’s one of the reasons why I love this meal!
I often start the buffalo chicken in the slow cooker in the morning so that it can cook throughout the day. Then I cook up the spaghetti squash in the oven.
When it’s time to eat, you can simply place the buffalo chicken on the spaghetti squash and bake until heated through. If you’ve done the prep work in advance, it’s technically a 20-minute meal.
Doesn’t get much better than that!
You can even prep it a day or two in advance and heat it up when ready to serve. It tastes even better the next day when all of those flavours have sat there for a while and absorbed into the spaghetti squash.
It may require a little bit of work initially, but the end result is a quick and easy meal that is absolutely mouthwatering!
How long can I keep the Buffalo Chicken Stuffed Spaghetti Squash in the fridge?
This meal is good stored in the fridge for up to four days.
As previously mentioned, it makes a great option for meal prep since each day, the flavour keeps getting better and better!
Ready to dive in and try this dish??
Let’s go!
More Buffalo Chicken Recipes
- Buffalo Chicken Dip without Cream Cheese
- Buffalo Chicken and Rice Meal Prep
- Buffalo Chicken Stuffed Peppers
- Slow Cooker Buffalo Chicken Chili
- Crispy Baked Buffalo Chicken Wings
Did you make this recipe? Scroll down to leave a rating and review!
Buffalo Chicken Stuffed Spaghetti Squash
Ingredients
- 1 lb skinless boneless chicken breasts
- 1 red pepper diced
For the buffalo sauce:
- 1/4 cup Frank's buffalo sauce
- 1 tbsp lime juice
- 2 tbsp honey
- 2 tbsp no salt-added chicken broth
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
For the spaghetti squash:
- 2 small spaghetti squash cut in half from stem to bottom
- 2 tbsp olive oil
Optional toppings:
- Crumbled blue cheese or sub in feta or mozzarella
- Diced green onion
- Drizzle of extra buffalo sauce
Instructions
- Place chicken breasts in slow cooker along with diced red pepper.
- In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
- Pour the remaining sauce over chicken and toss chicken until it’s coated in sauce.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Meanwhile, preheat oven to 375 degrees F. Scoop the seeds out of the halved spaghetti squash. Drizzle each half with half a tablespoon of olive oil and sprinkle with salt and pepper. Place each half facedown on a baking sheet or in a large baking dish. Bake for 35-40 minutes.
- Once cooked, flip each half over and fluff up spaghetti squash so that you can see strands.
- Top each half with buffalo chicken, scooping up sauce from bottom of slow cooker and drizzling over top. This will help flavour up the spaghetti squash. Drizzle with remaining reserved sauce. Top with blue cheese, feta or shredded mozzarella (if desired). Bake for 20 minutes.
- To serve, top with diced green onion and additional cheese, if desired.
Nutrition
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