Buffalo Chicken Spaghetti Squash

Blanketed with cheese, a cream cheese filling with chicken, Buffalo wing sauce, and ranch dressing bakes in a tender spaghetti squash shell.

• Preparation Time: 20 mins
• Cooking Time: 19 mins
• Total Time: 39 mins
• Calories: 818 Calories

Ingredients

• 1 cup shredded Cheddar-Monterey Jack cheese blend
• ¼ cup ranch dressing
• 1 (4 ounce) package cream cheese, softened
• 2 tablespoons crumbled blue cheese, or to taste (Optional)
• ¼ cup Buffalo wing sauce
• 1 spaghetti squash, halved and seeded, or to taste
• 1 small cooked chicken breast, shredded

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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