This recipe is the most popular from my old blog, The Domestic Blonde!

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Recipe Summary

prep:
20 mins
cook:
19 mins
total:
39 mins
Servings:
2
Yield:
1 squash
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Instead of microwaving, you can roast the squash at 400 degrees (200 degrees C) for 40 minutes.

You can use any variety shredded cheese that you prefer.

Nutrition Facts

818 calories; protein 37.3g 75% DV; carbohydrates 34.2g 11% DV; fat 60.9g 94% DV; cholesterol 169.2mg 56% DV; sodium 1836.7mg 74% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2019
Super delicious.....will def be making this one again and again Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/22/2020
Made as written leaving out the optional blue cheese and this was excellent! The "noodles" had bite to them and did not turn to mush. Read More
Rating: 5 stars
02/17/2019
Super delicious.....will def be making this one again and again Read More
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