Ingredients
Scale
- 1 large spaghetti squash (about 3 pounds)
- 2 cups cooked chicken, shredded or diced
- 1/2 cup buffalo pepper sauce (like Frank’s RedHot)
- 1/4 cup plain Greek yogurt or softened cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 tablespoons green onions, sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of the squash with olive oil and season with salt and pepper. Place the squash face down on a baking sheet and roast for 35 to 45 minutes until the flesh is tender when pierced with a fork.
- Once the squash is cool enough to handle, use a fork to scrape the flesh. This will create long, spaghetti-like strands. Keep the strands inside the squash shells, as they will serve as your bowls for the final bake.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), garlic powder, and onion powder. Stir until the chicken is thoroughly coated in the creamy buffalo mixture. Taste and add more sauce if you prefer extra heat.
- Divide the buffalo chicken mixture between the two squash halves. Use your fork to gently toss the chicken with the squash strands directly inside the shell. Spread the mixture evenly and top each half with shredded mozzarella and blue cheese crumbles.
- Return the stuffed squash to the oven. Bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top. For a crispier topping, you can broil it for the last 2 minutes.
- Remove from the oven and let it cool for a few minutes. Sprinkle with fresh green onions before serving. You can serve it directly in the squash boats or scoop the contents into bowls.
- Cook Time: 60 minutes