Buffalo Chicken Stuffed Spaghetti Squash
A delicious and healthy twist on buffalo chicken, stuffed into 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!
Notes
Leftovers can be wrapped in foil and refrigerated. Reheat in a low oven at 300°F (150°C) for about 20 minutes until warm.