Buffalo Chicken Spaghetti Squash Food

BUFFALO CHICKEN SPAGHETTI SQUASH

Steps:

• 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.

BUFFALO CHICKEN SPAGHETTI SQUASH

Steps:

• To cook in the oven, preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
• Alternately, make Instant Pot Spaghetti Squash.
• Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
• Add the cooked squash to a large mixing bowl with 1/2 cup of cheddar, 1/2 cup of Monterey jack, and the remaining ingredient. Stir well to combine.
• Spoon the mixture back into the empty spaghetti squash shell and top with the remaining cheeses.
• Bake at 350 degrees for 15-20 minutes or until hot and bubbly.
• Drizzle with ranch dressing and extra hot sauce, if desired. Sprinkle with green onions and blue cheese before serving.

HEALTHY BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
• While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
• In a bowl, mix together olive oil, egg, spices+ Frank's Red Hot. Whisk until combined.
• Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
• Pour mixture in a greased 8x8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
• Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
• While squash is roasting, cook the chicken.
• Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
• Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
• In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
• Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• If desired, drizzle the top with additional blue cheese dressing and sprinkle with green onions.

BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Prepare a 9x13" baking dish with
• If you still need to cook your chicken, do this first. I used the Basic Shredded Chicken recipe from my Savory cookbook. See notes below for how to cook your chicken quickly if you need to cook it quickly.
• If you still need to cook your spaghetti squash, you can do this now too. Check out How to Cook a Spaghetti Squash for the different ways to cook.
• Once chicken and spaghetti squash are both prepared, grab a large mixing bowl. Add the egg, olive oil, and seasonings and whisk to combine. Add Buffalo sauce and sour cream (or yogurt) and whisk again.
• Add spaghetti squash and shredded chicken to the bowl and fold in with a wooden spoon. Finally, add in 1/4 cup of the cheese (save the other 1/4 for topping) and stir again until all ingredients are incorporated.
• Pour spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until top starts to brown on the edges. You can broil for one to two minutes to get it a little crispy at the top too!
• Let cool and enjoy!