Buffalo Chicken Stuffed Spaghetti Squash: A Quick & Easy Dinner





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 all 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.