Easy Buffalo Chicken Spaghetti Squash Recipe 455 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.

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.

EASY BUFFALO CHICKEN SPAGHETTI SQUASH RECIPE - (4.5/5)

Steps:

• Poke spaghetti squash a few times with a fork or knife. Microwave 10 to15 minutes or until tender. Meanwhile, in a large bowl, mix together the onion and garlic powder with the shredded chicken. Heat olive oil in a large skillet. Add the chicken and 3/4 of the green onions (same some for garnish) and cook on medium until heated through about 4 to 5 minutes. Reduce heat to low. Once the spaghetti squash is cool enough to handle, slice in half and remove and discard the seeds. Scrape the inside of the spaghetti squash with a fork into a medium bowl to get the strands loose. Add the squash to the chicken in the skillet and mix thoroughly. Add the Buffalo sauce and coleslaw. Toss to combine. Serve drizzled with ranch dressing (or blue cheese) and chopped green onions.