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Buffalo Chicken Stuffed Pasta Squash

Cooking Time: 60 minutes


  • 1 Pack Perfetto Denti Di Cavalo Pasta
  • 500 gm chicken breast, cooked and shredded
  • 2 celery, chopped
  • 2 green onions, chopped
  • ½ C red bell pepper, diced
  • ½ C buffalo sauce
  • ½ C ranch dressing
  • 1 C cheddar cheese grated
  • 4 spaghetti squash
  • 1 tsp coconut oil


  • 1.
    Boil the pasta in water, drain, and put it aside.
  • 2.
    Preheat oven to 200 C.
  • 3.
    Line a baking sheet with parchment paper and set aside.
  • 4.
    Slice both ends from squash and discard.
  • 5.
    Use a large knife to cut the squash in half lengthwise.
  • 6.
    Scoop seeds and stringy insides out using a large spoon.
  • 7.
    Place squash cut-side down on the baking sheet.
  • 8.
    Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
  • 9.
    While squash is roasting, cook the chicken.
  • 10.
    To cook the chicken:
  • 11.
    Place a medium skillet over medium-high heat. Add 1 tsp. coconut 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.
  • 12.
    To assemble the stuffed squash:
  • 13.
    Place pasta chicken, celery, cheese, ranch dressing, onions, peppers, and Buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 200°C oven for 10-15 minutes or until heated through.

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