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Here’s what you need for this dish: - 1 medium spaghetti squash - 2 cups cooked chicken, shredded - 1/2 cup Buffalo sauce (adjust to taste) - 1/4 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/4 cup blue cheese crumbles (optional) - 2 green onions, sliced - Salt and pepper to taste - Fresh cilantro for garnish (optional) These ingredients make the dish rich and flavorful. The spaghetti squash acts as a great base. The shredded chicken brings protein, while the Buffalo sauce adds that spicy kick. Cream cheese makes the filling creamy and smooth. Cheddar cheese and blue cheese give it a cheesy taste that you will love. You can change things up based on your taste. Here are some great options: - Use rotisserie chicken instead of cooked chicken for a quicker prep time. - Swap Buffalo sauce with barbecue sauce for a sweeter flavor. - Try adding some veggies like bell peppers or celery for extra crunch. - If you're not a fan of blue cheese, use feta or skip it altogether. These swaps can make your dish unique or cater to any dietary needs. This recipe serves four. Each serving is packed with nutrients: - Calories: 350 - Protein: 30g - Total Fat: 20g - Carbohydrates: 15g - Fiber: 5g This dish is not just tasty; it is also a good balance of protein and healthy fats. It is perfect for a filling lunch or dinner. Enjoy this meal guilt-free, knowing you are nourishing your body. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Take one medium spaghetti squash and cut it in half lengthwise. Use a spoon to scoop out the seeds. This will help the squash cook evenly. Next, place the squash halves cut-side down on a baking sheet. Bake them for 30 to 40 minutes. You’ll know they are done when the flesh feels tender. While the squash bakes, it’s time to make the filling. In a medium saucepan, combine 2 cups of shredded cooked chicken with 1/2 cup of Buffalo sauce. You can adjust the sauce to your taste. Stir in 1/4 cup of softened cream cheese. Heat this mix over medium heat until the cream cheese melts. Make sure to stir it well so all the flavors blend nicely. Once the squash is done, take it out of the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands and place them in a large bowl. Add the chicken mixture to the bowl, along with half of the 1/2 cup shredded cheddar cheese, salt, pepper, and half of the sliced green onions. Mix everything together well. Now, spoon this tasty mixture back into the squash shells. Top with the rest of the cheddar cheese and blue cheese crumbles if you like. Finally, return the stuffed squash to the oven for another 10 to 15 minutes. You want the cheese to be melted and bubbly. After that, take it out, garnish with the remaining green onions and cilantro if you want, and enjoy your delicious meal! When you pick a spaghetti squash, look for one that is firm and heavy. The skin should be a deep yellow color. Avoid squashes with soft spots or blemishes. These signs mean the squash may not be fresh. A good squash can last for weeks when stored properly. Keep it in a cool, dry place. For this recipe, use cooked chicken. You can use rotisserie chicken for ease. Shred the chicken into small pieces for even mixing. If you cook chicken at home, bake or boil it. Ensure it reaches an internal temperature of 165°F (75°C). This way, it is safe to eat. Always let the chicken cool before shredding. Buffalo sauce comes in many heat levels. If you like it mild, use less sauce. For more heat, add extra sauce or chili flakes. You can also mix in ranch dressing to balance the spice. Taste as you go to find your perfect heat level. Feel free to customize it to your liking! Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin; this indicates freshness and quality. Adjust the Heat: If you like it spicier, feel free to add more Buffalo sauce; you can also mix in some hot sauce for an extra kick. Cheese Variations: Experiment with different cheeses such as mozzarella or pepper jack for a unique flavor twist. Make Ahead: You can prepare the chicken mixture in advance and store it in the refrigerator; just stuff the squash and bake when ready to serve. {{image_2}} If you want a meat-free meal, swap the chicken for chickpeas or lentils. These options add protein and fiber. You can also use roasted veggies like bell peppers or mushrooms. Mix in some Buffalo sauce to keep the flavor strong. Cream cheese can be replaced with a vegan cream cheese for a dairy-free option. This way, you still enjoy the creamy texture. You can switch up the protein in this dish. Turkey works well if you want a lighter meat. Shredded pork or even tofu can be good choices. Just make sure to mix them with Buffalo sauce for that spicy kick. The cooking method stays the same. This keeps it easy and fun. Cheese lovers can play around with the types of cheese used. If you’re not a fan of blue cheese, try feta or mozzarella. You can also add a mix of cheeses for a richer flavor. Mixing in some pepper jack cheese adds a nice spicy touch. Just keep in mind to adjust the amount to your taste. This makes your stuffed squash even more delicious! After you enjoy your Buffalo Chicken Stuffed Spaghetti Squash, store leftovers properly. Let the squash cool to room temperature first. Then, place it in an airtight container. This helps keep the flavors fresh. You can store the squash in the fridge for up to four days. Make sure to keep the chicken filling and squash strands together. When you're ready to eat the leftovers, reheating is easy. You can use the microwave or the oven. For the microwave, place the squash on a plate. Heat it on high for about 2-3 minutes. Check to see if it's warm all the way through. For the oven, preheat it to 350°F (175°C). Place the stuffed squash in a baking dish and cover it with foil. Bake for about 15-20 minutes. This keeps the cheese from burning. If you want to save it for later, freezing works too. First, let the stuffed squash cool completely. Then, wrap each half tightly in plastic wrap. After that, place them in a freezer-safe bag. You can freeze it for up to three months. To enjoy later, thaw the squash in the fridge overnight. Then, reheat it as mentioned above. This way, you can savor this tasty dish anytime! Yes, you can use other sauces. Try BBQ sauce for a sweet twist. You could also use ranch for a creamy flavor. If you like heat, sriracha gives a nice kick. Adjust the amount based on your taste. Check if the squash is soft by poking it with a fork. If the fork goes in easily, it’s done. You want the flesh to be tender but not mushy. Cooking time will vary based on the size of the squash. Serve with a fresh salad for a light touch. You could also pair it with garlic bread for a cozy meal. If you want something spicy, add some jalapeños on the side. For a creamy dip, ranch dressing works well too. Buffalo chicken stuffed spaghetti squash is a tasty, healthy dish. We explored key ingredients and optional swaps. I shared easy steps for preparing and baking this meal. Tips helped with ingredient choices and cooking chicken well. You can even make variations to suit your tastes. Store leftovers right and enjoy them later. Try this dish to impress friends or family. It's simple, fun, and so good!

Buffalo Chicken Stuffed Spaghetti Squash

A delicious and healthy dish featuring spaghetti squash stuffed with shredded chicken, Buffalo sauce, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 cups cooked chicken, shredded
  • 0.5 cup Buffalo sauce
  • 0.25 cup cream cheese, softened
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup blue cheese crumbles
  • 2 pieces green onions, sliced
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender.
  • While the squash is baking, in a medium saucepan over medium heat, combine the shredded chicken and Buffalo sauce. Stir in the cream cheese until melted and combined.
  • Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh to create spaghetti-like strands and place them in a large bowl.
  • Add the chicken mixture to the bowl with the squash strands. Mix in half of the cheddar cheese, salt, pepper, and half of the green onions.
  • Spoon the mixture back into the squash shells, then top with the remaining cheddar cheese and blue cheese crumbles, if using.
  • Return the stuffed squash to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, garnish with the remaining green onions and cilantro, if desired, and serve hot.

Notes

Adjust the amount of Buffalo sauce to your taste preference.
Keyword buffalo chicken, healthy recipe, spaghetti squash