Buffalo Chicken Stuffed Spaghetti Squash

Buffalo Chicken Stuffed Spaghetti Squash
It only feels indulgent.
Recipe type: Main
  • 1 medium spaghetti squash
  • 1 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded rotisserie chicken
  • 1½ c. cups Monterey jack, divided
  • ½ c. gorgonzola crumbles
  • ½ c. whole milk Greek yogurt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ⅓ c. hot sauce, such as Frank's, plus more for serving
  • Ranch or blue cheese dressing, for serving
  • Celery sticks, for serving
  • Carrot sticks, for serving
  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place halves cut side down on a large, foil lined baking sheet. Roast until tender, 40 to 50 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.
  2. Mix shredded chicken, 1 cup Monterey, gorgonzola, yogurt, garlic powder, onion powder, and hot sauce into bowl with squash. Divide mixture between hollowed out squash halves and sprinkle tops with remaining ½ cup Monterey.
  3. Transfer back to prepared baking sheet and continue to bake for 25 minutes, until cheese is bubbling and starting to brown in spots.
  4. Drizzle with more hot sauce and ranch. Serve with celery and carrot sticks.




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