Creamy Buffalo Chicken Stuffed Spaghetti Squash

Spaghetti Squash stuffed with an incredible blend of cheeses, sautéed peppers and onions, and a creamy buffalo chicken. The perfect low-carb alternative to pasta and sure to become a repeat in your home!

Course Main Dish

Cuisine American

Keyword Buffalo Chicken, Buffalo Chicken Spaghetti Squash

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 442kcal

Author Samantha Buckner

Ingredients

Chicken:

1 lb chicken breast, boneless and skinless & thinly sliced
1 tbsp olive oil
salt and pepper, to taste
1/4 tsp garlic powder
1/8 tsp onion powder

Squash:

1 large spaghetti squash, or two small
1 1/2 cups shredded mozzarella cheese, can sub with cheese of choice
1/2 cup Franks RedHot Buffalo Wing Sauce
1/4 cup cream cheese, softened
1/2 cup plain Greek yogurt
1 tbsp olive oil
1/2 red bell pepper, or green or yellow, diced
1/2 yellow onion, diced
1 tsp minced garlic

Garnishment:

freshly chopped chives, or green onions
black pepper, to taste
ranch or blue cheese dressing
Franks RedHot Buffalo Wing Sauce

Instructions

Spaghetti Squash Microwave Option:

Pierce the outside of the squash with a knife or fork all over. Place into a microwave-safe dish (such as an 8 x 8 glass Pyrex dish) and add approximately 1 cup of water. Microwave for 6-8 minutes. Using heat-protective gloves or pot holders, turn the squash over. Cook for an additional 6-8 minutes. You may need to cook an additional 4-5 minutes, or so, depending on the size of the squash.
Once cool to handle, carefully slice the spaghetti squash in half, split and scoop out the seeds.

Spaghetti Squash Oven Option:

Preheat oven to 400 degrees F. Slice the spaghetti squash in half, lengthwise from root to end. Remove the seeds and brush the insides with olive oil. Place cut-side down onto a prepared baking sheet with parchment paper (or foil). Roast for 35-40 minutes, or until it feels tender when squeezed or when easily pierced with a fork or knife. Time may vary depending on the size of the squash.
When squash is removed, lower oven temperature to 350 degrees F.
While the squash is roasting, prepare the chicken. You can use pre-cooked chicken or follow the instructions to cook below.
Place a large nonstick pan over medium heat with 1 tablespoon of olive oil. Season the chicken breast (that is thinly sliced - will cook faster and evenly) with salt, pepper, garlic powder, and onion powder. Cook 3-4 minutes per side or until the internal temperature reaches 165 degrees F. Remove to a plate to cool slightly before shredding with two forks.
To the same pan, add 1 tablespoon of olive oil and saute the diced peppers and onions until the onion is translucent. Add the minced garlic to cook for 1 minute. Remove from heat.
To a large mixing bowl, combine the sautéed peppers and onions, shredded chicken, 1/2 cup of shredded mozzarella cheese, Frank's RedHot Buffalo Wing Sauce, cream cheese, and greek yogurt. Mix thoroughly to combine.
Once the squash has been cooked and cooled enough to handle, use a fork to scrape along the edges to create strands. Remove approximately 1/2 of the squash from each bowl and fold it into the buffalo chicken mixture. Be careful not to pierce or tear the shell of the squash.
Stuff the spaghetti squash skins with the mixture and top each squash with the 1 cup of cheese (1/2 cup per squash) and place face-up onto the same baking sheet. Bake for an additional 10-15 minutes, or until the cheese has melted.
Optional: Switch the oven to broil on LOW for 2-3 minutes to brown and crisp up the the cheese slightly.
Garnish with pepper, chives, and your favorite ranch or blue cheese dressing.

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