Go Back
Buffalo Chicken Spaghetti Squash

Buffalo Chicken Spaghetti Squash Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 medium spaghetti squash (about 4 lb total), halved and seeded
  • 2 cups cooked shredded chicken
  • 4 oz cream cheese, softened
  • 1/3 cup buffalo wing sauce
  • 1/4 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, sliced
  • Salt and freshly ground black pepper
  • Olive oil, for brushing

Method
 

  1. Preheat oven to 400°F (200°C). Brush cut squash halves with oil, season with salt and pepper, and roast cut side down for 35 minutes until tender. Flip, fluff strands, and drain any liquid.
  2. In a bowl, stir cream cheese until smooth, then mix in buffalo sauce and ranch. Fold in chicken and cheddar, and season lightly.
  3. Divide filling among the four squash halves, press gently, and top with blue cheese if using.
  4. Bake for 12 to 15 minutes at 400°F until bubbly. Broil for 2 minutes for browned cheese if desired. Rest 3 minutes, then drizzle with ranch, top with green onions, and serve hot.

Notes

If your squash halves sit unevenly on the baking sheet, nestle crumpled foil underneath them to keep the filling from sliding. The resting time after baking lets the cheese set just enough so it doesn’t run off when you serve.