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Before we dive into the specifics of the Buffalo Chicken Stuffed Spaghetti Squash recipe, it’s essential to understand the star ingredient: spaghetti squash. This unique winter squash, when cooked, transforms into long strands that mimic the texture of spaghetti, making it a popular low-carb substitute for traditional pasta. One of the most appealing aspects of spaghetti squash is its nutritional profile. It is low in calories yet rich in vitamins and minerals, including vitamin C, vitamin B6, and potassium. Additionally, it is a good source of fiber, which can aid in digestion and promote a feeling of fullness.

Buffalo Chicken Stuffed Spaghetti Squash

Looking for a healthy and delicious recipe? Try Buffalo Chicken Stuffed Spaghetti Squash! This dish combines the spicy, tangy flavors of Buffalo chicken with the unique texture of spaghetti squash, creating a satisfying low-carb meal. It's perfect for weeknight dinners or festive gatherings. With rotisserie chicken, creamy fillings, and melted cheese, every bite is a flavorful delight. You'll love the balance of textures and the nutritional benefits that come with this wholesome dish.
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Ingredients
  

1 medium spaghetti squash

2 cups cooked shredded chicken (rotisserie chicken works perfectly)

1/2 cup buffalo sauce (or to taste)

1 cup cream cheese, softened to room temperature

1/2 cup Greek yogurt or sour cream

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup crumbled blue cheese (optional)

2 green onions, thinly sliced (for garnish)

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the insides with olive oil, and generously season with salt and pepper. Lay the squash halves cut side down on a baking sheet lined with parchment paper.

      Roast the Squash: Place the baking sheet in the preheated oven and roast the spaghetti squash for 30-40 minutes. It’s ready when the flesh is tender and can easily be shredded with a fork. Once cooked, remove it from the oven and allow it to cool slightly before handling.

        Mix the Buffalo Chicken Filling: In a large mixing bowl, combine the shredded chicken with buffalo sauce, softened cream cheese, Greek yogurt (or sour cream), shredded mozzarella, and crumbled blue cheese (if using). Stir thoroughly until well blended. Taste the mixture and season with salt and pepper according to your preference.

          Shred the Squash: Using a fork, gently scrape out the inside of the roasted spaghetti squash, creating spaghetti-like strands. Be cautious not to puncture the skin, as you will use it for serving.

            Combine the Filling: Once the squash is shredded, gently fold the spaghetti-like strands into the buffalo chicken mixture until everything is evenly incorporated.

              Stuff the Squash: Spoon the buffalo chicken filling generously back into the hollowed-out halves of the spaghetti squash, making sure to distribute the filling evenly.

                Bake Again: Sprinkle additional shredded mozzarella cheese over each filled squash half. Return them to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling with a golden hue.

                  Garnish and Serve: Carefully remove the stuffed squash from the oven and allow it to cool for a few minutes. Garnish with sliced green onions and freshly chopped parsley before serving. Enjoy your warm and delicious creation!

                    Prep Time, Total Time, Servings: 15 min | 1 hour | serves 4.