Description
A delicious and healthy twist on buffalo chicken using spaghetti squash instead of pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is roasting, in a large bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. Mix until well combined and creamy.
- Once the spaghetti squash is done, remove it from the oven and let it cool slightly.
- Using a fork, scrape the inside of the squash to create spaghetti-like strands.
- Incorporate the buffalo chicken mixture into the spaghetti squash, mixing well to combine.
- Transfer the mixture back into the squash halves and top with shredded cheddar cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions and fresh parsley before serving.
Notes
- Adjust the amount of buffalo sauce based on your spice preference.
- Make sure to let the squash cool slightly before scraping out the strands.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg