Buffalo chicken stuffed spaghetti squash is a complete low carb meal that is anything but boring. This recipe is a perfect way to enjoy wings without the guilt. If you love buffalo wings, go ahead and give this a try. It will become a game day must have!
If you are familiar with our blog you have already heard us praise the versatility and nutritional benefits of spaghetti squash. To summarize, spaghetti squash is loaded with vitamins, antioxidants and fiber while possessing a neutral flavor making it a perfect low carb substitute for pasta.
Our prior recipe with spaghetti squash filled the boats with broccoli, sausage and cheese. A delicious and simple blending of flavors. This recipe turns up the flavor and heat using a buffalo wing sauce to create a low fat and low carb version of buffalo chicken. Gone is the fatty chicken skin and grease from the deep fried wings. Kept is all the flavor and spice of the sauce, the chicken (grilled) and cheese.
The spaghetti squash adds a nutritional kick while melding all of the ingredients together in a bowl. While this cannot replicate the enjoyment of biting into a meaty wing, this dish is a great option to improve your diet while enjoying the fire you love from traditional wings.
How do I make Buffalo Chicken Stuffed Spaghetti Squash Boats?
To begin the preparation of the squash, it is necessary to split the squash in two. The vegetable is quite hard and this can be difficult. Please be careful and use proper knife skills when cutting. Once split, use a spoon to remove the seeds and place in oven.
While the squash is baking, prepare the chicken. You can grill it, use frozen grilled chicken strips or use a rotisserie chicken. Once cooked, combine the grilled chicken with buffalo sauce and red onions. Depending on your tolerance to spice you can increase the heat by adding your favorite hot sauce to the buffalo sauce prior to blending with the chicken. Once combined, set aside.
After baking, allow the spaghetti squash (which should now be soft) to cool slightly. The adjacent video demonstrates how to “rake” the flesh of the squash. This will transform the previously hard and solid inside flesh of the squash into a softer, but firm spaghetti-like texture. Once the “spaghetti” is raked out of its shell, place it into a bowl and prepare to assemble the dish.
At this stage, you should have the empty shells and two bowls, one with the squash and the other the buffalo chicken mixture. To make the boats, combine and mix all ingerdients and add your choice of cheese. We used cheddar, however it is more traditional to use blue cheese and ranch dressing. Feel free to use the cheese and/or dressing you prefer, however, note that drowning the mixture with ranch dressing will negate the nutritional advantages of this recipe.
After baking the spaghetti squash boats, broil to get some char on the top. Buffalo chicken stuffed spaghetti squash is a healthy option or substitute to traditional buffalo wings. They can also serve as a delicious addition to your list of low carb meals. We suggest you give these a try on game day and enjoy the taste of buffalo chicken while reducing the calorie and fat intake of the traditional dish.
You can make these as hot as you wish. If sharing with family and friends who do not tolerate heat, keep them mild, put hot sauce on the table and allow them to personalize the heat to their preference. One additional advantage, as these are eaten with utensils, you don’t have to worry about touching your eyes, or anything else with hot sauce on your fingers.
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Buffalo Chicken Stuffed Spaghetti Squash
2
servings15
minutes50
minutesA healthy option to get your fix of buffalo chicken without the fat!
Ingredients
1 spaghetti squash halved lengthwise. Remove all seeds
1 lb shredded chicken breast or cut in small chunks
1/3 cup Red Hot wing sauce
1 cup sharp cheddar cheese
1/3 cup sliced red onion
1 diced jalapeño (optional)
1/4 cup crumbled blue cheese (optional)
Directions
- Preheat oven to 400 degrees
- Once the spaghetti squash is carefully cut lengthwise, place the halves in a microwave safe dish, cut side down. Add 2 1/2 tablespoons of water to the bottom of the dish. Place in the microwave for 10 minutes.
- Once done, place the spaghetti squash, cut side up, in a rimmed baking dish. You may line the baking dish with parchment paper for an easier clean-up. Place in oven and bake for 35-45 minutes or until squash is tender. Cooking time will depend on the size of your squash. Be careful not to overcook as you do not want the spaghetti squash to get too mushy.
- Add cooked cubed or shredded chicken in a medium bowl. Add sliced red onion. Drizzle 1/3 cup of wing sauce into the bowl and stir well to combine. Set aside.
- Once squash is done, rake the spaghetti squash carefully with a fork from the shells and add to a large bowl. Add the buffalo chicken mixture. Mix well.
- Add 1 cup of cheddar cheese and combine everything together. Divide the mixture evenly into the shells. Top with optional diced jalapeños. Bake on the lower rack at 350 degrees for 10 minutes or until heated through. If you want some browning on top, turn oven to broil. Place baking dish on the middle rack. Broil just until tops start to brown. Watch carefully as this does not take long and you do not want the cheese to burn.
- Serve drizzled with more wing sauce and/or crumbled blue cheese if desired.
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