Discover a bold Buffalo chicken dish in a spaghetti squash! This easy recipe will satisfy cravings with delicious flavors and healthy ingredients.
Ingredients
Scale
1 medium spaghetti squash (about 2–3 pounds)
2 cups shredded cooked chicken (leftover rotisserie chicken works great!)
1 cup buffalo sauce (Frank’s RedHot is a favorite)
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup Greek yogurt (or sour cream)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Chopped green onions, for garnish
Optional: extra cheese for topping
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise.
Scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Stir until well blended and creamy.
Once the squash is done roasting, let it cool for a few minutes. Use a fork to scrape the insides to create spaghetti-like strands.
In the bowl with the buffalo chicken mixture, gently fold in the shredded spaghetti squash until well incorporated.
Spoon the buffalo chicken mixture back into the hollowed-out spaghetti squash halves. Sprinkle more cheese on top if desired.
Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven, garnish with chopped green onions, and serve.
Notes
A cozy and heartwarming recipe that combines bold buffalo chicken flavors with roasted spaghetti squash, making it a perfect weeknight dinner option.
