Description

This dish features tender spaghetti squash halves roasted until golden, then filled with a vibrant, spicy buffalo chicken mixture. Shredded chicken is coated in a tangy buffalo sauce, offering a satisfying warmth. Each serving is finished with a creamy drizzle of dressing, crumbled blue cheese, and a sprinkle of fresh herbs and bell pepper, providing a balanced profile of savory, piquant, and fresh flavors with varied textures.

Ingredients

Scale

1 medium spaghetti squash (about 2–3 lbs)
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1.5 lbs boneless, skinless chicken breasts
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup buffalo sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
2 tablespoons unsalted butter, melted
1/4 cup blue cheese crumbles, plus more for garnish
1/4 cup ranch or blue cheese dressing, plus more for drizzling
1/4 cup chopped red bell pepper, for garnish
2 tablespoons fresh cilantro or parsley, chopped, for garnish

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Instructions

Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits. Drizzle the cut sides with olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on a baking sheet. Roast for 35-45 minutes, or until the flesh is tender when pierced with a fork.
While the squash roasts, place chicken breasts in a medium pot. Add chicken broth, garlic powder, onion powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
Remove chicken from the pot and shred it using two forks.
In a large bowl, combine the shredded chicken with buffalo sauce and melted butter. Stir until the chicken is evenly coated. Fold in 1/4 cup blue cheese crumbles.
Once the spaghetti squash is cooked, use a fork to gently scrape the strands from the squash halves, leaving them within the shell. Mix the buffalo chicken filling into the spaghetti squash strands within each shell.
Return the stuffed squash halves to the baking sheet. Bake for another 10-15 minutes, or until heated through and slightly bubbly.
Remove from oven. Drizzle each stuffed squash half with ranch or blue cheese dressing. Garnish with additional blue cheese crumbles, chopped red bell pepper, and fresh cilantro or parsley. Serve warm.

Notes

For easier squash cutting, microwave the whole squash for 3-5 minutes before slicing.

To save time, use pre-cooked rotisserie chicken, shredded, and skip steps 2 and 3.

Adjust the amount of buffalo sauce to suit your preferred spice level.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For a dairy-free option, omit blue cheese and use a dairy-free ranch dressing.

Prep Time: 20 minutes
Cook Time: 60 minutes

Nutrition

Calories: 480
Fat: 28g
Carbohydrates: 25g
Protein: 45g