What goes best with buffalo chicken spaghetti squash?

This dish is great on its own, but you'll want to drizzle the buffalo chicken with plenty of Whole30 compatible ranch dressing (or blue cheese dressing, if you're not doing Whole30 / not dairy free) and sprinkle it with green onions.

How can you store buffalo chicken spaghetti squash?

Buffalo chicken spaghetti squash makes great leftovers for another dinner or lunch—simply store it in an airtight container in the refrigerator and rehear in the microwave. This dish keeps well in the refrigerator for 3-5 days.

Does buffalo chicken spaghetti squash freeze well?

If you want to freeze this recipe, I'd recommend freezing the spaghetti squash separately from the chicken mixture. Once frozen, the spaghetti squash and chicken should keep for up to three months. However, I'd recommend freezing any leftover chicken before crisping it under the broiler and broil it just before serving, as the crispy chicken won't have the same texture once frozen.

How do you serve buffalo chicken spaghetti squash?

I like to separate all the strands and then plate the spaghetti squash just like you would spaghetti, and pile the chicken and vegetable mixture on top, then drizzle with extra buffalo sauce and ranch. However, if you prefer a "stuffed" spaghetti squash, you can simply cut the squash in half lengthwise and roast it, stuffing the chicken and vegetables in the cavity once it's roasted. Either way works!

Can you use rotisserie chicken?

Yes! If you have rotisserie chicken in your refrigerator, you can simply shred it, toss it with the buffalo sauce and continue with the recipe as directed, instead of cooking the chicken yourself.

Buffalo Chicken Spaghetti Squash (Whole30 + Paleo)

Description

This buffalo chicken spaghetti squash is hearty and satisfying, with a little spicy kick from the buffalo sauce, plus it is Whole30, Paleo, dairy-free and gluten-free!

Ingredients

Units Scale

1 medium spaghetti squash
1 teaspoon olive oil
2 teaspoons avocado oil, divided
1 pound boneless skinless chicken breast
2 ribs celery, cut in half lengthwise and then thinly sliced
2 green onions, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/8 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp onion powder
1/8 tsp garlic powder
1/3 cup mild buffalo sauce
1/3 cup Frank’s Original Red Hot
Salt and pepper, to taste
Ranch dressing, for garnish

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.
Slice both ends from squash and discard. Slice spaghetti squash crosswise into 1 to 1 ½ inch rounds, removing the seeds by running a knife along the inside of each ring.
Place squash on the baking sheet and drizzle both sides with olive oil and season with salt and pepper.
Bake for 40 minutes or until squash is fork tender and squash rind is easily removed. Baking time will depend on the size of the squash, with larger squash requiring more oven time.
While the squash is cooking, place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
Once squash is tender, allow to cool 10 minutes before peeling away the rind and using your hands to separate the “noodles.”
Combine chopped celery, bell peppers and green onions in a bowl; stir to combine and set aside.
Set the oven to broil on high. Add shredded chicken to a foil-lined baking sheet, season with dried parsley, dried dill weed, onion, powder, garlic powder, salt and pepper and stir to combine; add buffalo sauce and Frank's Red Hot to the chicken and toss until chicken is evenly doused by the sauce.
Place the chicken under the broiler and allow it to crisp. When the chicken gets crispy and brown in places, stir and place back under the broiler until all the chicken is evenly browned and crisp, about 10 minutes.
Divide the squash "noodles" among plates or bowls and top with the buffalo chicken mixture and vegetables, drizzle with ranch dressing, extra buffalo sauce, top with green onions and serve.