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
1 spaghetti squash, halved, seeds removed
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
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