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I LOVE winter squashes. The only thing that I don’t love about summer is that winter squash is out of season. This is a super easy way to use up leftover chicken, or rotisserie chicken, and is a fairly quick and easy meal to get on the table.


1 ¼ lbs chicken breast, cooked and shredded
1 medium spaghetti squash, halved (about 3 lbs.) and cooked
2 ribs celery, thinly sliced
Thin sliced radishes
Shred carrots
2 green onions, white and green parts thinly sliced
½ cup diced red bell pepper
½ cup Mild Buffalo Sauce (I used Frank’s Hot Sauce)
Optional: ¼ cup ranch (or paleo ranch)
Optional: ¼ cup crumbled blue cheese (omit for Whole30)


Preheat your oven to 400. Cut your spaghetti squash in half lengthwise and scoop out the seeds. Place each half, cut side down, onto a sheet pan and pop it in the oven. Cook until the skin can be easily pierced with a fork, about 30  minutes.

Meanwhile, prepare your chicken. You can use leftover chicken or rotisserie chicken to make this recipe super easy. Or, just cook your chicken breasts as desired- put them in the oven with your squash, grill them, boil them, whatever floats your boat. When it is fully cooked, cut the breasts into bite-sized pieces.

Chop the vegetables.

When your squash is done, let it cool for a few minutes so that you can handle it without burning yourself. I usually flip the squash halves over and let it stop steaming. Use a fork to scrape out the “strings” and put them into a large bowl.

Add the chicken, celery, onions, peppers and Buffalo sauce into the bowl with the squash. Toss well to coat. Either plate the dish and serve immediately, or, if you are feeling fancy, you can spoon the squash mixture back into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.  

Top with blue cheese and ranch.

Find other delicious recipes to go with your Buffalo Chicken Spaghetti Squash here.