Buffalo Chicken Spaghetti Squash

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.

Course Chicken

Cuisine American

Keyword buffalo chicken spaghetti squash

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings servings

Calories 404kcal

Author Karly Campbell

Equipment

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:

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.
Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

For the filling:

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.
Spoon the mixture back into the empty spaghetti squash shell and top with the remaining cheeses.
Bake at 350 degrees for 15-20 minutes or until hot and bubbly.
Drizzle with ranch dressing and extra hot sauce, if desired. Sprinkle with green onions and blue cheese before serving.

Video

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