Cheesy Buffalo Chicken Spaghetti Squash Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Cheesy Buffalo Chicken Spaghetti Squash Bowls
Description
Cheesy Buffalo Chicken Spaghetti Squash Bowls start by roasting medium-sized spaghetti squash halves, cut lengthwise and seeded, until tender. Roasting the squash softens the flesh so it can be scraped into spaghetti-like strands. Meanwhile, cooked shredded chicken is mixed with hot sauce, melted butter, Greek yogurt, and cheddar or mozzarella cheese, creating a rich and creamy buffalo-flavored filling.
The filling is combined with diced jalapeno and some of the green onion, bringing fresh heat and a mild crunch. The mixture is spooned into the hollowed squash shells, then topped with additional cheese. The baking yields a tender, creamy dish with a balance of spicy buffalo flavor and cheesy comfort.
These bowls can be served with crisp celery sticks or a vegetable salad to add freshness and texture contrast. It is versatile for using leftover chicken prepared by any method. Leftovers reheat well and the recipe estimates nutrition based on common ingredient brands.
Ingredients
- 2 spaghetti squash 6-7 inches long, medium
- 2 cups chicken cooked, shredded
- 1 cup cheddar cheese freshly grated, or mozzarella cheese
- ⅓ cup hot sauce Frank's Red Hot brand
- 2 TBSP butter melted
- ⅓ cup Greek yogurt
- 1 jalapeno pepper seeds, stem, + veins removed, diced
- ¼ cup green onion divided, chopped
- salt to taste
- black pepper to taste
- ranch dressing optional, or blue cheese dressing, for drizzling
- cheese extra, grated, for topping
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
- To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
- Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let's get back to the recipe!
- While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night's dinner.
- Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
- Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
- Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn't stick.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
- Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!
Notes
- Use any cooked chicken you have, including leftover rotisserie, baked, or crockpot chicken.
- Serve with celery sticks or a crisp vegetable salad to add texture and freshness.
- Leftovers can be stored in the fridge and reheat well for next-day meals.
- {{Nutrition Facts}} are estimates and may vary based on ingredient brands or substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 980mg | 41% |
| Potassium | 769mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 348mg | 35% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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