Air Fryer Buffalo Chicken Spaghetti Squash is filled with tender spaghetti squash, shredded chicken, cream cheese, buffalo sauce, ranch, celery, and red pepper. It’s topped with blue cheese and chives for plenty of buffalo chicken flavor in every bite.
I love buffalo chicken anything, and stuffing it inside spaghetti squash makes this such a fun dinner. Everything gets mixed together right in the squash before going back into the air fryer until hot and creamy.
Why I Love This Recipe
About the Ingredients ⭐
- Spaghetti Squash: Use one medium squash, about 2 pounds.
- Chicken: Cooked shredded chicken or rotisserie chicken works great.
- Cream Cheese: Let it soften to room temperature for easy mixing.
- Buffalo Sauce: Frank’s or your favorite buffalo sauce.
- Ranch Dressing: Adds creamy ranch flavor and balances the heat.
- Celery & Red Pepper: Add a little crunch and fresh flavor.
- Garlic: Fresh minced garlic adds extra flavor.
- Salt & Pepper: Season the squash before cooking.
- Chives & Blue Cheese: Add on top for classic buffalo chicken flavor. Blue cheese is optional.
Be sure to check out the full recipe and ingredient list below
How to Make Air Fryer Buffalo Chicken Spaghetti Squash
Cook the Squash: Season the spaghetti squash with salt and pepper and lightly spray with cooking spray or olive oil. Air fry at 365°F for 30 minutes, or until fork tender.
Make the Buffalo Mixture: Mix the softened cream cheese and buffalo sauce until smooth. Stir in the garlic, celery, red pepper, and chives.
Add the Chicken and Squash: Use a fork to scrape the spaghetti squash into strands. Add the squash and shredded chicken to the buffalo mixture and stir to combine.
Fill the Squash: Spoon the buffalo chicken mixture back into the squash shells or place it in an air fryer-safe casserole dish.
Air Fry: Air fry at 365°F for 5 minutes, until heated through. Drizzle with ranch and top with blue cheese if desired.
Tips I Found Helpful 💙
- Don’t Overcook the Squash: Cook just until fork tender so the strands don’t become mushy.
- Soften the Cream Cheese: Room-temperature cream cheese mixes much more easily.
- Save Time: Rotisserie chicken makes this recipe quick and easy.
- Adjust the Heat: Use more or less buffalo sauce depending on how spicy you like it.
Questions Readers Ask Most
Can I make this with rotisserie chicken?
Yes. Rotisserie chicken works great and saves time. You’ll need about 2 cups of shredded chicken.
How do I know when spaghetti squash is done?
The squash is ready when it’s fork tender and the flesh easily pulls into strands with a fork.
Can I make this less spicy?
Yes. Use less buffalo sauce or choose a mild buffalo sauce. You can also add a little extra ranch dressing.
Do I have to use blue cheese?
No. Blue cheese is completely optional. Leave it off or add extra ranch instead.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat until hot before serving.
More Air Fryer Recipes I Love
Air Fryer Buffalo Chicken Spaghetti Squash
Air Fryer Buffalo Chicken Spaghetti Squash is filled with creamy buffalo chicken, ranch, vegetables, and plenty of bold flavor.
Ingredients
- 1 medium spaghetti squash, about 2 pounds, halved and seeds removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- Nonstick cooking spray or olive oil, as needed
- 8 ounces cream cheese, softened to room temperature
- ½ cup buffalo sauce, such as Frank’s RedHot
- 1 teaspoon minced garlic
- 2 celery stalks, diced
- ½ cup diced red bell pepper
- 1 tablespoon chopped chives
- 1 pound cooked chicken breast, shredded, or 2 cups shredded rotisserie chicken
- ½ cup ranch dressing
- ¼ cup crumbled blue cheese, optional
Instructions
- Prepare the Squash: Sprinkle the cut sides of the spaghetti squash with salt and pepper and lightly spray with nonstick cooking spray or brush with olive oil.
- Air Fry: Place the squash in the air fryer basket and cook at 365°F for 30 minutes, or until fork-tender.
- Make the Filling: In a large bowl, mix the softened cream cheese and buffalo sauce until smooth. Stir in the garlic, celery, red pepper, and chives.
- Add the Squash and Chicken: Use a fork to scrape the cooked spaghetti squash into strands. Add the squash and shredded chicken to the buffalo mixture and stir until combined.
- Fill the Squash: Spoon the mixture back into the spaghetti squash shells or transfer it to an air fryer-safe baking dish.
- Air Fry Again: Air fry at 365°F for 5 minutes, or until the filling is hot.
- Finish: Drizzle with ranch dressing and sprinkle with blue cheese, if desired. Serve warm.
Notes
Cooking time may vary depending on the size of your spaghetti squash and your air fryer. Cook until the squash is fork tender and easily pulls into strands.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 43gSaturated Fat: 18gUnsaturated Fat: 25gCholesterol: 171mgSodium: 2159mgCarbohydrates: 25gFiber: 5gSugar: 12gProtein: 45g
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