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Buffalo Chicken Spaghetti Squash

This buffalo chicken spaghetti squash is a delicious, low-carb way to enjoy your buffalo chicken cravings! The sweet spaghetti squash strands perfectly complement the spicy chicken for a flavorful, healthy dish.

Prep Time 20 mins
Cook Time 1.5 hr
Total Time 1 hr 50 mins
Cooking Method:
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 6
Calories: 400 calories
Description

Spicy buffalo chicken pairs beautifully with the sweetness of spaghetti squash, creating a contrast of flavors in every bite. The subtle sweetness of the squash balances the heat of the buffalo chicken, making for a satisfying and well-rounded dish. If you're a fan of blue cheese, don't hesitate to swap out the cheddar or Monterey Jack for blue cheese crumbles. This substitution will add a tangy richness that complements the spicy chicken perfectly, enhancing the overall flavor profile of the dish. Whether you stick with the original recipe or customize it to your taste, this buffalo chicken spaghetti squash is sure to become a favorite.

Ingredients
  • 1 whole spaghetti squash
  • 1 tablespoon olive oil
  • 2 cups shredded chicken
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterery jack cheese
  • 2 ounces cream cheese
  • 1/2 cup sour cream
  • 2 tablespoons ranch seasoning
  • 1/2 cup Frank's buffalo sauce
  • 1/4 cup buffalo sauce (to add on top)
  • 1/4 cup green onions (to add to top)
  • 2 tablespoons bluecheese crumbles (to add to top)
Instructions
  1. 1
    1.Preheat your oven to 400 degrees Fahrenheit.
  2. 2
    2. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds.
  3. 3
    3. Lightly drizzle the inside of the squash halves with olive oil.
  4. 4
    4. Place the squash halves face down on a baking sheet. Bake for about 1 hour or until the squash is fork-tender.
  5. 5
    5. Once the squash is cooked, use a fork to scrape the flesh widthwise, creating long, spaghetti-like strands. Transfer the shredded squash to a large mixing bowl.
  6. 6
    6. Add 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, and any additional ingredients you desire to the bowl with the squash. Stir well to combine.
  7. 7
    7. Spoon the mixture back into the empty spaghetti squash shells. Top with the remaining shredded cheeses.
  8. 8
    8. Lower the oven temperature to 350 degrees Fahrenheit. Bake the filled squash shells for 15-20 minutes, or until the mixture is hot and bubbly.
  9. 9
    9. Drizzle the baked squash with ranch dressing and extra hot sauce, if desired. Sprinkle with chopped green onions and crumbled blue cheese before serving.
  10. 10
    Enjoy your delicious and healthy spaghetti squash dish!

Nutrition Facts

Servings: 6 ServingCalories:400kcalTotal Fat:30gSaturated Fat: 14gCholesterol:93mgSodium:889mgTotal Carbohydrate:18gDietary Fiber: 5gSugars: 8gProtein:26g

Keywords: buffalo, spaghetti squash, chicken, oven baked, casserole