Name: Buffalo Chicken Stuffed Spaghetti Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 medium spaghetti squash -; 1 tbsp. vegetable oil -; Kosher salt -; Freshly ground black pepper -; 2 c. shredded rotisserie chicken -; 1 1/2 c. cups Monterey jack, divided -; 1/2 c. gorgonzola crumbles -; 1/2 c. whole milk Greek yogurt -; 1/2 tsp. garlic powder -; 1/2 tsp. onion powder -; 1/3 c. hot sauce, such as Frank's, plus more for serving -; Ranch or blue cheese dressing, for serving -; celery sticks, for serving -; carrot sticks, for serving -

Buffalo Chicken Stuffed Spaghetti Squash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chicken Stuffed Spaghetti Squash

1. 1 medium spaghetti squash -

2. 1 tbsp. vegetable oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 c. shredded rotisserie chicken -

6. 1 1/2 c. cups Monterey jack, divided -

7. 1/2 c. gorgonzola crumbles -

8. 1/2 c. whole milk Greek yogurt -

9. 1/2 tsp. garlic powder -

10. 1/2 tsp. onion powder -

11. 1/3 c. hot sauce, such as Frank's, plus more for serving -

12. Ranch or blue cheese dressing, for serving -

13. celery sticks, for serving -

14. carrot sticks, for serving -

How to cook deliciously - Buffalo Chicken Stuffed Spaghetti Squash

1. Stage

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place halves cut side down on a large, foil lined baking sheet. Roast until tender, 40 to 50 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.

2. Stage

Mix shredded chicken, 1 cup Monterey, gorgonzola, yogurt, garlic powder, onion powder, and hot sauce into bowl with squash. Divide mixture between hollowed out squash halves and sprinkle tops with remaining 1/2 cup Monterey.

3. Stage

Transfer back to prepared baking sheet and continue to bake for 25 minutes, until cheese is bubbling and starting to brown in spots.

4. Stage

Drizzle with more hot sauce and ranch. Serve with celery and carrot sticks.