herbal remedies

Buffalo Chicken Stuffed Spaghetti Squash: A Quick & Easy Dinner

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Buffalo Chicken Stuffed Spaghetti Squash

Very rarely does a recipe blow me away. Yes, a lot of dinners are delicious, but finding one that is TO DIE FOR is the best. Insert: Buffalo Chicken Stuffed Spaghetti Squash. A new staple that I will be making regularly. Gluten free, dairy free, vegetable loaded, protein included, simple, blasting with flavor… do you get the point yet? You need to make this TONIGHT.

A few dietary substitutes that I made so that this recipe was dairy free are listed out here:

The Juice is in the sauce

buffalo sauce

Dairy Free, Gluten Free, Keto, Paleo, Vegan, Vegetarian, Low Sugar, Whole30

They make this “everything free” buffalo sauce in a mild and spicy. I did half medium and half spicy and my mouth was on fire. Beware spicy haters. The spicy is spicy.

It's that simple

buffalo chicken stuffed spaghetti squash

  1. Roast the spaghetti squash.
  2. Cook the chicken.
  3. Mix it all together.
  4. Dig in.
Buffalo Chicken Spaghetti Squash
Buffalo Chicken Spaghetti Squash
Buffalo Chicken Spaghetti Squash

kitchen recipes

Buffalo Chicken Stuffed Spaghetti Squash: A Quick & Easy Dinner

INGREDIENTS

  • 3 chicken breasts
  • 1 spaghetti squash
  • 3 ribs of celery
  • 2 green onions
  • 1 red bell pepper
  • 1/2 – 1 cup buffalo sauce

 

Optional:

  • ranch dressing – for drizzling on top
  • cheese – regular, vegan, blue, cheddar

INSTRUCTIONS

roast the squash

  1. Preheat oven to 350°.
  2. Stand squash up on end and slice in half.
  3. Scoop seeds and stringy guts into the compost.
  4. Lightly brush with olive oil, salt and pepper. Place face down on a baking sheet.
  5. Roast for 30-40 minutes (until squash is tender).
  6. Start the chicken while squash is roasting.
  7. Once squash is roasted, fork/shred out the guts into a large mixing bowl. Keep the shells (we are going to use them).

cook the chicken

You can cook the chicken any which way, but I like to throw them in the instant pot. 

  1. Insert rack into the pot. Pour 1 cup of broth (or water) into the bowl.
  2. Place the chicken on the rack and pressure cook for 17 minutes. 
  3. Once complete, put chicken on a cutting board and pull apart with a fork. 

combine it together

  1. Place squash shreds, chicken, celery, onion, red bell pepper and buffalo sauce into a bowl and toss. 
  2. Put mixture into the shells. Top with cheese (if desired) and put back into the oven for 10-15 minutes. 
  3. EAT. 

NOTES

Bonus: I have not tried it yet, but substituting buffalo sauce with BBQ sauce or even a spaghetti sauce would be fabulous.

Pro Tip: Adding a drizzle of ranch (We used Chef Hak’s Vegan Ranch. It tastes exactly like regular ranch.) is just divine.

Let’s connect! Follow along on Instagram, Facebook, and Pinterest. If you make this recipe, I’d love to see! Tag your instagram versions with @homestead.onthehill and #homesteadonthehill.