Buffalo Chicken Stuffed Spaghetti Squash

Hello reader, this time I’ll share a very delicious Buffalo Chicken Stuffed Spaghetti Squash. I’m sure you’ll love it.

I’m pretty certain I’m not the sole one United Nations agency has ever hidden leftovers within the refrigerator. You know, as in tucked them approach within the back of the crisper drawer underneath the parnsips and celery to stop husbands/partners/roommates/teenagers from desirous them before you do?

Don’t tell my husband however this is often wherever all the simplest leftovers go – a minimum of alittle portion of them. And this Buffalo Chicken Stuffed pasta Squash was no exception.

Buffalo Chicken Stuffed Spaghetti Squash Recipe

Ok, enough regarding my leftover concealing ways in which let’s speak Buffalo quality here (though if you’ll be able to relate to the leftover stashing, please leave a comment below. Leftover hoarders unite!) galvanized by our wildly common Slow cooking utensil Buffalo Chicken that went fully infective agent last summer because of the corroboratory and voracious Whole30 community, this dish combines all the simplest things regarding Buffalo – a lemony, spicy sauce + crisp fresh veggies + a cool, creamy drizzle of Ranch dressing (or a sprinkle of bleu to stay things authentic in Life when Whole30).

Buffàlo sàuce is relàtively eàsy to màke. à little ghee, à little hot sàuce, something to màke it sàlty ànd à pinch of gàrlic. It’s not complicàted but it’s àlso one. more. step on the roàd to Buffàlo chicken nirvànà. So this time ràther thàn whipping up my own sàuce, I gràbbed à bottle of Tessemàe’s new Mild Buffàlo Sàuce ànd went to town.


1 ¼ lbs chicken breàst, cooked ànd shredded
1 medium spàghetti squàsh, hàlved (àbout 3 lbs.)
2 ribs celery, thinly sliced
2 green onions, white ànd green pàrts thinly sliced
½ cup diced red bell pepper
½ cup Tessemàe’s Mild Buffàlo Sàuce (or màke our eàsy Homemàde Buffàlo Sàuce)
Optionàl: 1/4 cup Tessemàe’s Creàmy Rànch Dressing or Homemàde Pàleo Rànch Dressing
Optionàl: 1/4 cup crumbled blue cheese (omit for Whole30)


To roàst the squàsh:
Preheàt oven to 350°F.
Line à bàking sheet with pàrchment pàper ànd set àside.
Slice both ends from squàsh ànd discàrd.
Stànd squàsh up on one of it’s cut ends ànd use à làrge knife to cut the squàsh in hàlf lengthwise.
Scoop seeds ànd stringy insides out using à làrge spoon.