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Buffalo Chicken Stuffed Spaghetti Squash is a culinary delight that brings a healthier twist to the classic Buffalo chicken dish. This innovative recipe combines the bold flavors of spicy Buffalo sauce with the satisfying heartiness of chicken, all enveloped in the delicate strands of roasted spaghetti squash. As a low-carb and gluten-free alternative, it caters not only to those looking to reduce their carbohydrate intake but also to anyone seeking a flavorful meal that doesn’t compromise on taste. Whether you are following a specific diet or simply looking to incorporate more vegetables into your meals, this dish is sure to impress.

Buffalo Chicken Stuffed Spaghetti Squash

Discover a delicious and healthier twist on a classic favorite with Buffalo Chicken Stuffed Spaghetti Squash. This recipe combines the spicy goodness of Buffalo chicken with the unique texture of roasted spaghetti squash for a satisfying low-carb, gluten-free meal. Learn how to prepare this flavorful dish, create a creamy filling, and enjoy its nutritional benefits. Perfect for any gathering, this dish is easy to customize and sure to impress your friends and family. Try it today and elevate your dinner experience!
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Ingredients
  

1 medium spaghetti squash

2 cups cooked shredded chicken (rotisserie chicken is perfect)

1/2 cup buffalo sauce (adjust to your spice preference)

1/2 cup cream cheese, softened at room temperature

1/2 cup shredded mozzarella cheese, divided

1/4 cup crumbled blue cheese (optional, for garnish)

1/4 cup chopped green onions (for garnish)

Salt and pepper, to taste

Olive oil for drizzling

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.

      Prepare the Spaghetti Squash:

        Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center. Drizzle a small amount of olive oil over the inner surfaces of the squash and season with salt and pepper for added flavor.

          Roast the Squash:

            Place the spaghetti squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender enough to easily scrape into strands with a fork.

              Prepare the Buffalo Chicken Filling:

                While the squash is roasting, take a large mixing bowl and add the shredded chicken, buffalo sauce, and softened cream cheese. Stir until the mixture is well combined and the cream cheese is smoothly integrated into the chicken.

                  Add Cheese to the Filling:

                    Gently fold in half of the shredded mozzarella cheese into the chicken mixture, saving the other half for later topping.

                      Stuff the Squash:

                        Once the spaghetti squash is roasted, carefully flip the halves over so the cut sides are facing up. Using a fork, scrape out the insides to create spaghetti-like strands, being careful to keep the outer shells intact. Mix the scraped strands into the buffalo chicken mixture until well blended.

                          Fill and Top:

                            Spoon the buffalo chicken and spaghetti mixture back into each half of the spaghetti squash. Sprinkle the remaining mozzarella cheese evenly on top of each filled half.

                              Final Bake:

                                Return the stuffed spaghetti squash to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                                  Garnish and Serve:

                                    Once finished, take the stuffed squash out of the oven and allow it to cool for a few minutes. Garnish with crumbled blue cheese, chopped green onions, and a sprinkle of fresh parsley before serving.

                                      Enjoy your deliciously unique and healthy Buffalo Chicken Stuffed Spaghetti Squash!

                                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings