Buffalo Chicken Spaghetti Squash

american american_region european french italian main savory umami medium fast

Prep

22 min

Cook

62 min

Total

84 min

Ingredients (7)

1 spaghetti squash, halved and seeded g

1 (4 ounce) package cream cheese, softened g

¼ cup Buffalo wing sauce g

1 small cooked chicken breast, shredded g

¼ cup ranch dressing g

1 cup shredded Cheddar-Monterey Jack cheese blend g

2 tablespoons crumbled blue cheese, or to taste (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.

Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.

Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.