Description
This delicious Buffalo Chicken Spaghetti Squash recipe is a healthy alternative to traditional buffalo chicken dishes, combining tender spaghetti squash with shredded chicken, cheese, and spicy Frank’s Red Hot Sauce.
Ingredients
Scale
- 2 spaghetti squash (medium)
- 2 tablespoons olive oil
- 2 chicken breasts (approximately 1 pound)
- 1 small red onion (diced)
- 1/2 cup green onion (chopped)
- 1 green bell pepper (seeded and diced)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup jalapeño jack cheese (shredded)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup Frank’s Red Hot Sauce
- 3 tablespoons butter (melted)
- 2/3 cup plain Greek yogurt
- 1 cup mozzarella cheese (shredded)
- 3 tablespoons chives (chopped)
- Ranch or Blue Cheese dressing (for serving, optional)
Instructions
- Preheat oven to 400 degrees F.
- First, prepare the spaghetti squash. Slice each spaghetti squash in half lengthwise and scrape out the seeds. Line a rimmed baking sheet with foil and coat the cut-side of the spaghetti squash with olive oil. Place the squash face side down on the lined baking sheet. Roast the squash for approximately 35-45 minutes, or until fork tender and easily pierced with a fork.
- As the squash is roasting, prepare the chicken. Bring a pot of water to a rolling boil. Add the chicken breasts and return to a boil. Remove from heat and cover the pot with a tight-fitting lid. Allow chicken to cook in the pot for 30-40 minutes, or until no longer pink in the middle and cooked through. Remove chicken to a place to cool and shred with a fork.
- Transfer chicken to a medium bowl. Combine with the diced red onion, green bell pepper, sharp cheddar and jack cheese, salt and pepper, Frank’s Red Hot Sauce, the melted butter, and Greek yogurt. Mix well.
- Once the squash has cooled, use a fork to scrape the spaghetti squash from their bowls, taking care not to puncture the skin. Save the spaghetti squash bowls as they will be reused.
- Transfer spaghetti squash to the bowl with the cheese and buffalo shredded chicken. Gently mix to combine.
- Evenly divide spaghetti squash and chicken mixture between the spaghetti squash bowls. Top with mozzarella cheese (or cheese of choice) and place face up on the prepared baking sheet. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
- Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.
- Garnish with fresh chopped chives and serve with additional buffalo sauce, Ranch dressing, or Blue Cheese dressing, if desired. Enjoy!
Notes
- For a vegetarian option, replace chicken with chickpeas or tofu.
- Adjust the level of hot sauce according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 spaghetti squash half
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg