Buffalo Chicken Spaghetti Squash
Buffalo Chicken Spaghetti Squash, a baked spaghetti squash recipe that is filled with bold amazing flavors. This cheesy chicken spaghetti squash recipe is a perfect low carb spaghetti squash recipe with tons of flavor!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 large spaghetti squash
- 1 cup chicken cooked and shredded or diced
- 1/2 cup cheddar cheese shredded
- 3 tablespoon Frank's Red Hot sauce
- 3 tablespoon Greek yogurt
- 1/2 jalapeno peppers diced
- 1/8 cup chopped green onion divided the white from the greens
- salt to taste
- 1/3 cup cheddar cheese shredded
- ranch dressing to taste
- pepper to taste
Preheat oven to 400 degrees.
Cut your squash in half vertically.
Drizzle the flesh side of the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake for 30 minutes, or until tender.
Remove the squash from the oven and gently break up the flesh into noodles. Place the spaghetti squash noodles into a large mixing bowl.
Stir the chicken, cheese, hot sauce, yogurt, jalapeno, whites of the green onions, salt, and pepper into the noodles.
Divided the mixture into the two shells of the squash.
Top the squash with the second addition of cheddar cheese.
Place them under the broiler until they get golden brown.
Drizzle the top with some ranch and the greens of the green onions.
Calories: 361kcal | Carbohydrates: 4g | Protein: 27g | Fat: 22g | Fiber: 1g | Sugar: 2g