Buffalo Chicken Stuffed Spaghetti Squash
This buffalo chicken spaghetti squash is full of yummy, tangy buffalo ranch shredded rotisserie chicken, served in a perfectly cooked spaghetti squash.
Servings: 4 servings
Ingredients
For squash:
- 2 small spaghetti squash about 1-1/2 pounds each
- 3 tablespoons olive oil
- Kosher salt to taste
- Black pepper to taste
For filling:
- 1 cup cooked shredded rotisserie chicken
- 1 small onion diced
- 1 cup shredded mozzarella cheese
- 3/4 cup Franks hot sauce
- 1/2 cup shredded Parmesan cheese
- 4 ounces cream cheese
- 1/4 cup Ranch dressing
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
For topping:
- Ranch dressing
- Sliced green onions
Instructions
For spaghetti squash:
- Preheat your oven to 425 degrees F.
- Cut your spaghetti squash into two halves. If you have trouble cutting it, pierce it with a fork and microwave it for 3-5 minutes on high. That’ll make it much easier to cut through. But, make sure to pierce it with a fork so that it doesn’t explode!
- After cutting your spaghetti squash, remove the seeds and discard them.
- Drizzle with olive oil and generously coat with salt and pepper.
- Place them face down on a rimmed baking sheet, add a splash of water to the baking sheet, and cook for about 30-40 minutes or until the sides are easily pierced with a fork.
- When the squash is tender and fully cooked remove it from the oven and set it aside.
For filling:
- In a bowl add all the filling ingredients and stir until combined.
- Fill the cavities of the spaghetti squash with the buffalo chicken mixture and return to the oven for ten minutes.
- Remove from the oven and gently pull the sides of the squash with a fork and mix the strands with the buffalo chicken filling.
- Top with desired toppings.
Nutrition
Serving: 1g | Calories: 658kcal | Carbohydrates: 39g | Protein: 29g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 26g | Cholesterol: 125mg | Sodium: 2282mg | Fiber: 7g | Sugar: 16g