Creamy Buffalo Chicken Stuffed Spaghetti Squash

Creamy Buffalo Chicken Stuffed Spaghetti Squash

Spaghetti Squash stuffed with an incredible blend of cheeses, sautéed peppers and onions, and a creamy buffalo chicken. The perfect low-carb alternative to pasta and sure to become a repeat in your home!

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: servings
Calories: 442kcal

Ingredients:

• Chicken:
• 1 lb chicken breast, (boneless and skinless & thinly sliced)
• 1 tbsp olive oil
• salt and pepper, (to taste)
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• Squash:
• 1 large spaghetti squash, (or two small)
• 1 1/2 cups shredded mozzarella cheese, (can sub with cheese of choice)
• 1/2 cup Franks RedHot Buffalo Wing Sauce
• 1/4 cup cream cheese, (softened)
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1/2 red bell pepper, (or green or yellow, diced)
• 1/2 yellow onion, (diced)
• 1 tsp minced garlic
• Garnishment:
• freshly chopped chives, (or green onions)
• black pepper, (to taste)
• ranch or blue cheese dressing
• Franks RedHot Buffalo Wing Sauce

Instructions:

• Spaghetti Squash Microwave Option:
• Pierce the outside of the squash with a knife or fork all over. Place into a microwave-safe dish (such as an 8 x 8 glass Pyrex dish) and add approximately 1 cup of water. Microwave for 6-8 minutes. Using heat-protective gloves or pot holders, turn the squash over. Cook for an additional 6-8 minutes. You may need to cook an additional 4-5 minutes, or so, depending on the size of the squash.
• Once cool to handle, carefully slice the spaghetti squash in half, split and scoop out the seeds.
• Spaghetti Squash Oven Option:
• Preheat oven to 400 degrees F. Slice the spaghetti squash in half, lengthwise from root to end. Remove the seeds and brush the insides with olive oil. Place cut-side down onto a prepared baking sheet with parchment paper (or foil).  Roast for 35-40 minutes, or until it feels tender when squeezed or when easily pierced with a fork or knife. Time may vary depending on the size of the squash.
• When squash is removed, lower oven temperature to 350 degrees F.
• While the squash is roasting, prepare the chicken. You can use pre-cooked chicken or follow the instructions to cook below.
• Place a large nonstick pan over medium heat with 1 tablespoon of olive oil. Season the chicken breast (that is thinly sliced - will cook faster and evenly) with salt, pepper, garlic powder, and onion powder. Cook 3-4 minutes per side or until the internal temperature reaches 165 degrees F. Remove to a plate to cool slightly before shredding with two forks.
• To the same pan, add 1 tablespoon of olive oil and saute the diced peppers and onions until the onion is translucent. Add the minced garlic to cook for 1 minute. Remove from heat.
• To a large mixing bowl, combine the sautéed peppers and onions, shredded chicken, 1/2 cup of shredded mozzarella cheese, Frank's RedHot Buffalo Wing Sauce, cream cheese, and greek yogurt. Mix thoroughly to combine.
• Once the squash has been cooked and cooled enough to handle, use a fork to scrape along the edges to create strands. Remove approximately 1/2 of the squash from each bowl and fold it into the buffalo chicken mixture. Be careful not to pierce or tear the shell of the squash.
• Stuff the spaghetti squash skins with the mixture and top each squash with the 1 cup of cheese (1/2 cup per squash) and place face-up onto the same baking sheet. Bake for an additional 10-15 minutes, or until the cheese has melted.
• Optional: Switch the oven to broil on LOW for 2-3 minutes to brown and crisp up the the cheese slightly.
• Garnish with pepper, chives, and your favorite ranch or blue cheese dressing.

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