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Buffalo Chicken Spaghetti Squash

overhead view of buffalo chicken spaghetti squash boats.

Spicy buffalo chicken pairs so well with the earthy sweetness of spaghetti squash. Feel free to swap out the cheddar or Monterey jack for blue cheese, if you prefer.

Spicy buffalo chicken pairs so well with the earthy sweetness of spaghetti squash. Feel free to swap out the cheddar or Monterey jack for blue cheese, if you prefer.

Yield 6 servings
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 whole spaghetti squash, about 3 pounds
  • 1 tablespoon olive oil
  • 2 cups cooked, chopped chicken
  • 1 cup shredded cheddar, divided
  • 1 cup shredded Monterey jack, divided
  • 2 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons ranch seasoning
  • ⅓ - ½ cup Frank’s buffalo sauce, to taste
  • Ranch and Buffalo sauce, for drizzling on top
  • Green onions, for sprinkling on top
  • Blue cheese crumbles, if desired

Instructions

    To cook the spaghetti squash:

    1. To cook in the oven, preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
    2. Alternately, make Instant Pot Spaghetti Squash.
    3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

    For the filling: 

    1. Add the cooked squash to a large mixing bowl with 1/2 cup of cheddar, 1/2 cup of Monterey jack, and the remaining ingredient. Stir well to combine. 
    2. Spoon the mixture back into the empty spaghetti squash shell and top with the remaining cheeses. 
    3. Bake at 350 degrees for 15-20 minutes or until hot and bubbly.
    4. Drizzle with ranch dressing and extra hot sauce, if desired. Sprinkle with green onions and blue cheese before serving.

    Notes

    We normally just bake this in a casserole dish, but we do like the presentation when baked in the spaghetti squash shell.

    Feel free to swap some of the cheese for blue cheese.

    Nutrition Information:

    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 404Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 889mgCarbohydrates: 18gNet Carbohydrates: 13gFiber: 5gSugar: 8gProtein: 26g

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