Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

Get All the New Recipes to Your Inbox
Recent Posts

February 25, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Cheesy Buffalo Chicken Spaghetti Squash

January 20, 2020

 

 

 

 

  I promised healthier recipes this month, and I'm delivering!  Sort of.. I doused my half with more ranch and buffalo sauce then I'd like to admit, after the pictures have been taken. Let me tell you friends- this was such a treat of a dinner and really much easier then you might think. The squash roasts and fluffs so easily, the filling comes together easily and is hard to get wrong! I hope you'll enjoy this recipe as much as I've enjoyed it, which is a ton! This one is sure to join my repertoire and be seen again and again on my dinner table. Enjoy!

 

 

 

Cheesy Buffalo Chicken Spaghetti Squash

Serves 2-4

 

 

Ingredients:

 

1 spaghetti squash, halved, seeds removed

Oil

Salt

Ground black pepper

8-10 oz ground chicken* (about 2 cups)

1/2 yellow or white onion, finely diced

3 cloves of garlic, minced

1/2 cup buffalo sauce

4 oz cheese (1 cup shredded or 3 slices, divided)

Chopped chives, for topping

Ranch dressing, for topping

 

 

Directions:

 

1. Preheat your oven to 400 degrees F. Liberally oil the inside of the squash, then sprinkle with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper on each side. Place cut-side-down into a baking dish and bake for 35-45 minutes until you can easily pierce through the thickest part with a knife.

 

2. Meanwhile, prepare filling. Add 1 tablespoon of oil and the diced onion to a skillet over medium heat, and cook until translucent, about 4-5 minutes. Add in the minced garlic and cook just another 30 seconds. Add in the ground chicken, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, breaking up the meat into small chunks. Cook meat until fully cooked through. Remove from heat and add in the buffalo sauce; mix thoroughly. 

 

3. When squash is tender, remove from oven and fork the inside to fluff the inner "spaghetti noodles". Divide the chicken mixture between the two squash halves and top with cheese. Place under the broiler in your oven for 2-5 minutes, just until the cheese melts and bubbles. Watch the squash carefully so it doesn't burn, as all oven broilers differ in temperature.  Top with chopped chives and ranch dressing, if desired. Serve immediately. Enjoy!

 

 

 

 

*I used 2 chicken breasts, roughly chopped and blended in my food processor. Ground turkey will also work.

 

All content is my own unless otherwise stated

 

 

 

Share on Facebook
Share on Twitter
Please reload

© 2016 by HYMNS IN THE KITCHEN. Proudly created with Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now