Description
Bright, comforting, and just the right amount of spicy, these bowls turn weeknight dinner into something special with roasted spaghetti squash and creamy buffalo chicken.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked shredded chicken
- 1 cup buffalo sauce
- 1/2 cup cream cheese
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Chopped green onions for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30–40 minutes.
- In a bowl, combine the shredded chicken, buffalo sauce, and cream cheese until well mixed.
- Once the squash is cooked, let it cool slightly, then use a fork to scrape the flesh into strands.
- Mix the spaghetti squash strands with the buffalo chicken mixture until well combined.
- Place the mixture back into the squash halves, top with shredded cheese, and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
This dish is adaptable, allowing for various ingredient swaps such as using rotisserie chicken or adding vegetables to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg
Keywords: buffalo chicken, spaghetti squash, low-carb, weeknight dinner