Buffalo Chicken Stuffed Spaghetti Squash: The Ultimate Comfort Food Recipe
Introduction to Buffalo Chicken Stuffed Spaghetti Squash
If you’re looking for a delicious, healthy twist on a classic favorite, look no further than this Buffalo Chicken Stuffed Spaghetti Squash recipe. It perfectly combines the spicy, tangy flavors of buffalo chicken with the light, nutritious goodness of spaghetti squash. This dish not only satisfies your cravings but also keeps you on track with healthy eating. It’s an easy recipe that brings comfort food to a whole new level!
A Personal Story Behind My Buffalo Chicken Stuffed Spaghetti Squash Journey
Growing up, my family often had buffalo chicken wings for game day, and they were always a hit. However, as I became more health-conscious, I wanted to create a dish that captured those beloved flavors without the guilt. That’s when I discovered spaghetti squash! The first time I made Buffalo Chicken Stuffed Spaghetti Squash, my family was amazed at how well it mimicked the texture of pasta while delivering that spicy buffalo flavor we all love. It quickly became a staple in our household.
What Makes This Buffalo Chicken Stuffed Spaghetti Squash Recipe Special?
What sets this recipe apart is not only its unique combination of flavors but also its health benefits. Spaghetti squash is low in calories and high in fiber, making it an excellent alternative to traditional pasta. By using lean chicken and fresh ingredients, this dish is packed with protein and nutrients. The addition of sharp cheddar and blue cheese gives it a creamy richness that complements the spicy buffalo sauce beautifully. Plus, it’s easy to make and perfect for meal prep!
The Full Buffalo Chicken Stuffed Spaghetti Squash Recipe
Ingredients
- 2 whole spaghetti squash
- 1 to 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/3 cup buffalo wing sauce, plus more for drizzling
- 6 green onions, thinly slices
- 1/3 cup blue cheese dressing or ranch dressing
- 1 cup freshly grated sharp cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped cilantro
- 3 tablespoons chopped chives
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and spray it with nonstick spray.
- Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place them cut-side down on the baking sheet. Roast for about 25 minutes or until tender.
- In a large skillet over medium heat, melt the butter. Season the chicken with salt and pepper, then cook in the skillet until browned and cooked through, about 5-6 minutes. Reduce the heat to low, add 1/3 cup buffalo wing sauce and half of the sliced green onions. Toss to coat the chicken and set aside.
- Once the squash is done roasting, flip them over and scrape the insides with a fork to create spaghetti-like strands. Season with salt, pepper, more buffalo sauce, and either blue cheese or ranch dressing. Sprinkle with a bit of cheddar cheese. Evenly distribute the cooked chicken mixture between the squash halves.
- Top with the remaining cheddar and crumbled blue cheese. Bake for an additional 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with the remaining green onions, cilantro, and chives. Drizzle with more wing sauce and add extra crumbled blue cheese if desired. Serve hot and enjoy!
Serving Suggestions and Variations for Buffalo Chicken Stuffed Spaghetti Squash
This dish is incredibly versatile! You can serve it as a main course or as a side dish at your next gathering. Pair it with a fresh green salad or some roasted vegetables for a complete meal. If you’re looking to mix things up, consider adding diced celery for extra crunch or swapping out the blue cheese for feta for a different flavor profile. It’s also fantastic topped with avocado or a dollop of Greek yogurt for added creaminess.
Frequently Asked Questions About Buffalo Chicken Stuffed Spaghetti Squash
Can I make this dish ahead of time? Yes! You can prepare the stuffed squash in advance and store it in the refrigerator. Just reheat in a low oven at 300°F (150°C) for about 20 minutes until warm.
Is spaghetti squash healthy? Absolutely! Spaghetti squash is low in calories and carbohydrates, making it a great healthy alternative to pasta while providing fiber and nutrients.
Can I use rotisserie chicken? Yes! Using rotisserie chicken is a great time-saver, and it adds extra flavor to the dish.
What if I don’t like spicy food? You can adjust the amount of buffalo sauce to your liking. Try using a milder sauce or even a barbecue sauce for a different flavor.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories per Serving: 380
- Servings: 4
Buffalo Chicken Stuffed Spaghetti Squash
Equipment
- Oven Preheat to 425°F (220°C)
- Skillet For cooking the chicken
- Baking sheet For roasting the squash
Ingredients
Main Ingredients
- 2 whole spaghetti squash
- 1 to 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 boneless skinless chicken breasts, cut into pieces
- 1/3 cup buffalo wing sauce plus more for drizzling
- 6 green onions thinly slices
- 1/3 cup blue cheese dressing or ranch dressing
- 1 cup freshly grated sharp cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped cilantro
- 3 tablespoons chopped chives
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and spray it with nonstick spray.
- Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place them cut-side down on the baking sheet. Roast for about 25 minutes or until tender.
- In a large skillet over medium heat, melt the butter. Season the chicken with salt and pepper, then cook in the skillet until browned and cooked through, about 5-6 minutes. Reduce the heat to low, add 1/3 cup buffalo wing sauce and half of the sliced green onions. Toss to coat the chicken and set aside.
- Once the squash is done roasting, flip them over and scrape the insides with a fork to create spaghetti-like strands. Season with salt, pepper, more buffalo sauce, and either blue cheese or ranch dressing. Sprinkle with a bit of cheddar cheese. Evenly distribute the cooked chicken mixture between the squash halves.
- Top with the remaining cheddar and crumbled blue cheese. Bake for an additional 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with the remaining green onions, cilantro, and chives. Drizzle with more wing sauce and add extra crumbled blue cheese if desired. Serve hot and enjoy!