Buffalo Chicken Spaghetti Squash
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Buffalo Chicken Spaghetti Squash
Description
Buffalo Chicken Spaghetti Squash features whole spaghetti squashes roasted until tender, creating strands that resemble spaghetti noodles. The chicken breasts are browned in butter, then coated with buffalo wing sauce and mixed with sliced scallions. After the squash is roasted, it is scraped and seasoned with salt, pepper, additional buffalo sauce, and blue cheese or ranch dressing. Sharp cheddar cheese and a mixture of blue cheese are sprinkled on top alongside the buffalo chicken, with chopped cilantro and chives adding freshness. The roasting and layering method allows for warmth and the melding of spicy, cheesy, and herbaceous flavors.
The dish melds the natural sweetness and texture of spaghetti squash with the bold tang and heat of buffalo wing sauce. The creamy blue cheese dressing cuts through the spice, while sharp cheddar adds richness. This combination results in a hearty, layered casserole-style meal that works well for a family dinner or casual get-together.
Ingredients
- 2 spaghetti squash whole
- 1 to 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon butter unsalted
- 2 boneless, skinless chicken breasts, cut into pieces
- ⅓ cup buffalo wing sauce plus more for drizzling
- 6 green onion thinly sliced
- ⅓ cup blue cheese dressing or a mixture of both, or ranch dressing
- 1 cup cheddar cheese freshly grated, sharp
- ½ cup blue cheese crumbled
- ¼ cup cilantro chopped
- 3 tablespoons chives chopped
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, make the chicken. Heat a large skillet over medium heat and add the butter. Sprinkle the chicken all over with salt and pepper. Place it in the skillet and brown on all sides, cooking through, about 5 to 6 minutes. Reduce the heat to low and drizzle in the 1/3 cup buffalo wing sauce. Sprinkle in half of the sliced scallions. Toss to coat then turn off the heat.
- When the squash are done, remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up. Season the squash with a pinch of salt and pepper. Drizzle on some buffalo wing sauce and blue cheese dressing or ranch, if you wish. Sprinkle on a little bit of cheddar. Next, layer on the chicken and divide the pieces evenly between the squash.
- Top with the remaining cheddar and the blue cheese. Place back in the oven and cook for another 15 minutes, until all the cheese is bubbly and warm.
- Remove the squash from the oven. Stir together the remaining green onions, cilantro and chives. Sprinkle them all over the squash. Drizzle with more wing sauce if you'd like and top with crumbled blue cheese if you wish. Serve!
- These are delish for lunch/dinner leftovers too. I simply wrap the entire squash in foil and refrigerate. Then I reheat in a low oven (like 300 degrees) for 20 minutes or so until warm.
User Reviews
Overall Rating
5
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