As the leaves begin to turn and the air gets that unmistakable crispness, I find myself gravitating towards cozy, heartwarming meals. One of my absolute favorites has to be this Irresistible Buffalo Chicken Stuffed Spaghetti Squash. It’s like a big warm hug in a bowl, mixing the bold flavors of buffalo chicken with the sweetness of roasted spaghetti squash. I can just picture myself cuddled up on the couch, a cozy blanket draped over me, savoring every bite while binge-watching my favorite shows. Doesn’t that sound delightful?

This recipe is not just a feast for the senses; it’s also a great way to sneak in some veggies while indulging in those comforting flavors we all love. Plus, it’s surprisingly easy to whip up on a busy weeknight. Let’s dive into why you’ll absolutely adore this dish!

Why You’ll Love This Recipe

• Perfectly balances comfort food with a healthy twist.
• Easy to prepare, making it a great weeknight dinner option.
• Budget-friendly, using ingredients you likely already have on hand.
• Flavor-packed with that spicy, tangy buffalo kick!
• Incredibly versatile, perfect for meal prep or family gatherings.

Ingredients

Gathering ingredients is half the fun! Here’s what you’ll need for your Irresistible Buffalo Chicken Stuffed Spaghetti Squash:

• 1 medium spaghetti squash (about 2-3 pounds)
• 2 cups shredded cooked chicken (leftover rotisserie chicken works great!)
• 1 cup buffalo sauce (Frank’s RedHot is a favorite)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup Greek yogurt (or sour cream)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Chopped green onions, for garnish
• Optional: extra cheese for topping

Tip: Fresh garlic adds a whole new level of flavor compared to garlic powder, so if you have it, use it!

Step-by-Step Instructions

Now that we have gathered all our ingredients, it’s time to get cooking! Here’s a simple step-by-step guide to help you nail this mouthwatering masterpiece:

1. Preheat the oven: Preheat your oven to 400°F (200°C). This will ensure an even roast for our spaghetti squash.
2. Prepare the spaghetti squash: Carefully slice the spaghetti squash in half lengthwise. You can microwave it for about 5 minutes to soften it a bit if it’s too hard to cut.
3. Season and bake: Scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
4. Make the buffalo chicken filling: While the squash is roasting, in a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Stir until well blended and creamy.
5. Shred the spaghetti squash: Once the squash is done roasting, let it cool for a few minutes. Use a fork to scrape the insides to create those spaghetti-like strands.
6. Combine!: In the bowl with the buffalo chicken mixture, gently fold in the shredded spaghetti squash until everything is well incorporated.
7. Stuff the squash: Spoon the buffalo chicken mixture back into the hollowed-out spaghetti squash halves. If you’re feeling cheesy, sprinkle more cheese on top!
8. Final touch: Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
9. Garnish and serve: Remove from the oven, garnish with chopped green onions, and get ready for the delightful aroma that will fill your kitchen!

Watch out: Don’t overcrowd the stuffing; you want it to melt and blend together nicely!

Pro Tips & Variations

This recipe is already quite versatile, but here are a few fun twists you can try:

• Spice it up: Add a few dashes of cayenne pepper or throw in some diced jalapeños for an extra kick!
• Protein swaps: Use shredded turkey or even chickpeas for a vegetarian option.
• Saucy variations: Swap out buffalo sauce for BBQ sauce if you prefer a sweeter flavor.
• Cheesy goodness: Experiment with different cheeses like Monterey Jack, or include crumbled blue cheese for that traditional buffalo flavor!

The possibilities are endless, so have fun with it!

Serving Suggestions

When I serve this dish, I like to keep it cozy. A simple green salad on the side, drizzled with a light vinaigrette, balances the richness of the stuffed squash. If you’re up for it, some warm, crusty garlic bread pairs beautifully too! And for a touch of indulgence, you could whip up a creamy ranch dip for drizzling over the top. Imagine sinking your fork into that cheesy, spicy deliciousness—absolute bliss!

Storage Tips

Got leftovers? Lucky you! This dish stores wonderfully.

• Refrigerate: Keep the stuffed squash in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze the stuffed squash, but I recommend doing so before baking. Wrap each half tightly in plastic wrap and then place them in a freezer-safe bag. They should last up to 3 months.
• Reheat: To reheat, simply thaw in the fridge overnight if frozen, then pop it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.

Can I use a different type of squash?

Absolutely! You can substitute butternut squash or acorn squash. Just keep in mind that cooking times may vary slightly.

Is this recipe spicy?

The level of spiciness really depends on the buffalo sauce you use. If you prefer it milder, look for a milder sauce or use less of it. You can always add more later if you want that extra kick!

Can I make this vegetarian?

Yes! Just substitute the chicken with a plant-based protein or keep it simple with veggies like black beans, corn, or mushrooms. You can also use a vegan cream cheese and yogurt to keep the dish plant-based.

What should I do if I’m short on time?

If you need to save time, consider using pre-cooked shredded chicken (like rotisserie chicken) and microwave the squash to soften it before cutting. This will cut down on prep time significantly!

Can I make it ahead of time?

Definitely! You can prepare the filling and stuff the squash earlier in the day. Just bake it when you’re ready to serve. It’s a great option for a dinner party!

Conclusion

And there you have it! Your very own Irresistible Buffalo Chicken Stuffed Spaghetti Squash. I hope this dish warms your heart and fills your belly just like it does mine. It’s ambitious yet achievable, and I can’t wait to hear how you make it your own. Feel free to drop a comment below and share your thoughts, or let me know how your creation turned out. Happy cooking, my friend!

Irresistible Buffalo Chicken Spaghetti Squash Recipe – Easy & Bold

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• Author: meryem
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Discover a bold Buffalo chicken dish in a spaghetti squash! This easy recipe will satisfy cravings with delicious flavors and healthy ingredients.

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Ingredients

Scale 1x2x3x

1 medium spaghetti squash (about 2–3 pounds)

2 cups shredded cooked chicken (leftover rotisserie chicken works great!)

1 cup buffalo sauce (Frank’s RedHot is a favorite)

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup Greek yogurt (or sour cream)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Chopped green onions, for garnish

Optional: extra cheese for topping

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Instructions

Preheat your oven to 400°F (200°C).

Carefully slice the spaghetti squash in half lengthwise.

Scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.

In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Stir until well blended and creamy.

Once the squash is done roasting, let it cool for a few minutes. Use a fork to scrape the insides to create spaghetti-like strands.

In the bowl with the buffalo chicken mixture, gently fold in the shredded spaghetti squash until well incorporated.

Spoon the buffalo chicken mixture back into the hollowed-out spaghetti squash halves. Sprinkle more cheese on top if desired.

Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Remove from the oven, garnish with chopped green onions, and serve.

Notes

A cozy and heartwarming recipe that combines bold buffalo chicken flavors with roasted spaghetti squash, making it a perfect weeknight dinner option.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 450
• Sugar: 4 grams
• Fat: 25 grams
• Carbohydrates: 35 grams
• Fiber: 6 grams
• Protein: 30 grams

Keywords: buffalo chicken, spaghetti squash, healthy dinner, weeknight meal, cozy recipe