Easy Buffalo Chicken Spaghetti Squash

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Make this easy buffalo chicken spaghetti squash to enjoy while you watch the football game! This a perfect blend of healthy and delicious.

Easy Buffalo Chicken Spaghetti Squash

Buffalo sauce and chicken is clearly a classic combo for game day. And for good reason, it is so delicious! To enjoy the decadence that is Buffalo chicken while still eating healthy, I created this recipe. It is awesome and I highly recommend you try it!

I lightened up the usual heavy use of cheese by substituting for non-fat plain Greek yogurt. There is a small amount of light cream cheese to keep the texture and flavor, and small sprinkle of Havarti cheese on top. This keeps the texture and flavor of a classic Buffalo chicken cheese dip without the calories!

The spaghetti squash also adds veggies without overpowering the dish. It would be a great way to sneak veggies in for picky kids! The finished product feels like you are eating a decadent Buffalo chicken and cheese dip from a pub without the guilt. It is also fun to eat straight out of the bowl made out of the hollowed out squash rind!

Easy Buffalo Chicken Spaghetti Squash

How to Cook Spaghetti Squash

While the full recipe instructions are available below, we first need to cook the spaghetti squash. This is super easy! First, preheat your oven to 400F. Cut the squash in half lengthwise and scoop out the seeds and stringy bits. Then, coat the whole inside of the squash with olive oil, including the area near the rind that you cut through.

Sprinkle some salt and pepper over the inside of the squash and let it sit for 5 minutes. The salt will bring out water from the squash. Dump this out to avoid having watery strands once it has been cooked.

Now place the squash halves cut side down on a parchment or foil lined baking sheet and cook for approximately thirty to forty minutes. The exact amount of time can range depending on the size and density of your squash, and your oven. Your squash is done when the rind gives a little when you press it and the strands inside the squash pull apart easily.

Easy Buffalo Chicken Spaghetti Squash

Now to Assemble the Easy Buffalo Chicken Spaghetti Squash

Now that we have cooked our spaghetti squash, here are some tips to assemble your guiltless Super Bowl treat!

  • While your spaghetti squash is cooking in the oven, cook the ground chicken and onions in a large skillet and let it cool. Keep the oven on at 400F.
  • Once the squash is cooked, let it cool so that it is easier to handle. While you are waiting, mix the Greek yogurt, spices, and Buffalo sauce with a whisk.
  • Now that the squash has cooled, pull the strands off of the rind and add to a large mixing bowl with the cooked chicken and onions. Save the rinds for later! Add all but a tablespoon of the Buffalo Greek yogurt sauce and the cream cheese. Mix everything together and scoop back into the rinds. Top with the remaining Buffalo Greek yogurt sauce and the shredded Havarti.
  • Cook the stuffed rinds in the oven for approximately ten to fifteen minutes, until the stuffing is heated through and the cheese on top is melty. You can also broil them for a couple of minutes to brown the cheese on top. Be careful not to burn it though! Let the stuffed squash halves cool for a minute or two. Top with sliced green onions and enjoy!
Easy Buffalo Chicken Spaghetti Squash

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Easy Buffalo Chicken Spaghetti Squash

Make this easy buffalo chicken spaghetti squash to enjoy while you watch the football game! This a perfect blend of healthy and delicious.

Author:
Kirsten

Ingredients

For the Squash:

  • 1 medium sized spaghetti squash, halved lengthwise with the seeds scooped out.
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the Filling:

  • 1/2 tsp olive oil
  • 1/2 lb ground chicken (turkey or lean ground beef would also work)
  • 1/2 cup white onion, diced (approx. 1 small)
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup Frank’s Buffalo sauce
  • 2 tbsp plain light cream cheese
  • 1 tbsp shredded Havarti cheese
  • green onions, sliced, for serving

Instructions

  1. Preheat oven to 400F. Spread the olive oil over flesh of the squash, including the cut edges. Sprinkle the salt and pepper over the flesh of the squash and let sit for 5 minutes. Dump any water that has gathered in the cavity of the squash halves and place on a parchment or foil lined baking sheet, cut side down. Cook in the oven for 30 to 40 minutes, until the rind of the squash gives a little when you push on it and the fleshy strands inside the squash pull apart easily. Let sit to cool. Keep the oven on at 400F since we will be using it again later.
  2. While the squash cooks, heat a large non-stick skillet on medium heat. Add the ground chicken and onion and break apart the chicken as it cooks. Sauté until the chicken is cooked through and no longer pink, and the onions are soft – approximately 5 minutes. Remove from heat to cool.
  3. While the squash and chicken is cooling, in a small mixing bowl, add the Greek yogurt, garlic powder, onion powder, and Buffalo sauce. Whisk together until well combined.
  4. Once the squash has cooled, pull the strands from the rind add it to a medium-sized mixing bowl. Set the rinds aside. Add the cooled chicken and cream cheese. Set aside 1 tablespoon of the Buffalo Greek yogurt mixture and add the rest of it to the mixing bowl. Stir together until everything is well combined.
  5. Scoop the chicken and squash mixture back into the rinds. Top with the remaining Buffalo Greek yogurt sauce and top with the shredded Havarti. Place back onto the parchment lined baking sheet and bake for 10 to 15 minutes. Optional: broil for approximately 2 minutes to brown the cheese. Keep an eye on it though to avoid burning! Let cool for a couple of minutes. Top with sliced green onion and enjoy!

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