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5) Buffalo Chicken Spaghetti Squash Bake

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeds removed
  • 2 cups cooked shredded chicken rotisserie works great
  • 1/2 cup hot sauce Frank’s or preferred
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 cup shredded cheddar or Monterey Jack
  • 1/2 cup crumbled blue cheese optional
  • 1/4 cup chopped green onions
  • 1 tbsp butter
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs optional for topping
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 400°F. Brush squash halves with olive oil, salt, and pepper; roast cut-side down 30–40 minutes until strands pull easily.
  2. Scrape squash into a bowl, discard shells, and fluff with a fork. Lower oven to 375°F.
  3. Mix shredded chicken, hot sauce, Greek yogurt, half the cheddar, green onions, and butter into the squash. Taste and adjust salt or heat.
  4. Transfer to a greased 9x9 baking dish. Sprinkle with remaining cheddar, blue cheese, and panko if using.
  5. Bake 15–20 minutes until bubbly and golden on top. Let rest 5 minutes, then serve with extra ranch or celery sticks.