Easy Buffalo Chicken Spaghetti Squash Recipe 45

BUFFALO CHICKEN SPAGHETTI SQUASH

Buffalo Chicken Spaghetti Squash image

This recipe is the most popular from my old blog, The Domestic Blonde!

Provided by Julia Kent

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy

Time 39m

Yield 2

Number Of Ingredients 7

Ingredients

1 spaghetti squash, halved and seeded, or to taste
1 (4 ounce) package cream cheese, softened
¼ cup Buffalo wing sauce
1 small cooked chicken breast, shredded
¼ cup ranch dressing
1 cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons crumbled blue cheese, or to taste

Steps:

Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

Nutrition Facts : Calories 817.8 calories, Carbohydrate 34.2 g, Cholesterol 169.2 mg, Fat 60.9 g, Fiber 0.1 g, Protein 37.3 g, SaturatedFat 30 g, Sodium 1836.7 mg, Sugar 1.3 g

EASY BUFFALO CHICKEN SPAGHETTI SQUASH RECIPE - (4.5/5)

Easy Buffalo Chicken Spaghetti Squash Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 9

Ingredients

1 spaghetti squash
3 to 4 green onions, sliced
1 pound chicken, shredded
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup coleslaw mix, shredded
1 cup buffalo sauce
ranch dressing or blue cheese crumbles

Steps:

Poke spaghetti squash a few times with a fork or knife. Microwave 10 to15 minutes or until tender. Meanwhile, in a large bowl, mix together the onion and garlic powder with the shredded chicken. Heat olive oil in a large skillet. Add the chicken and 3/4 of the green onions (same some for garnish) and cook on medium until heated through about 4 to 5 minutes. Reduce heat to low. Once the spaghetti squash is cool enough to handle, slice in half and remove and discard the seeds. Scrape the inside of the spaghetti squash with a fork into a medium bowl to get the strands loose. Add the squash to the chicken in the skillet and mix thoroughly. Add the Buffalo sauce and coleslaw. Toss to combine. Serve drizzled with ranch dressing (or blue cheese) and chopped green onions.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Buffalo Chicken Stuffed Spaghetti Squash image

The most delicious way to enjoy spaghetti squash, our Buffalo Chicken-Stuffed Squash is easy to make and always hits the spot. A filling, tasty, and nutritious dish that will soon become a family favorite in your home.

Provided by The Real Food Dietitians

Time 1h

Number Of Ingredients 8

Ingredients

1 ¼ lbs chicken breast, cooked and shredded
1 medium spaghetti squash, halved (about 2- 2 ½ lbs.)
2 ribs celery, thinly sliced
2 green onions, white and green parts thinly sliced
½ cup diced red bell pepper
½ cup purchased buffalo sauce or use our Homemade Buffalo Sauce
¼ cup creamy ranch dressing or use our Homemade Paleo Ranch Dressing (optional)
¼ cup crumbled blue cheese (optional)

Steps:

Preheat oven to 350°F.
Line a baking sheet with parchment paper and set aside.
Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
While squash is roasting, cook the chicken.
Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

Nutrition Facts : ServingSize 1/4th of the recipe, Calories 308 calories, Sugar 6 g, Sodium 582 mg, Fat 14 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 36 g

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