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Buffalo Chicken Spaghetti Squash

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

39 m servings 818
Original recipe yields 2 servings (1 squash)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

Footnotes

  • 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


Per Serving: 818 calories; 60.9 34.2 37.3 169 1837 Full nutrition

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