Buffalo chicken spaghetti squash with cheese
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Recipe for buffalo chicken spaghetti squash

Fabulous swirl of spicy buffalo chicken and spaghetti squash, all stuffed inside yellowish squash bowl featuring blue cheese dressing & crumble on top. Deliciously hot with extra cayenne.
Course Group meal, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author Victoria

Ingredients

  • 2 small spaghetti squashes
  • 1 lb chicken thigh or breast bone-in/skin on for juicier roast
  • 2 green onion
  • 1/2 cup bell pepper
  • 1/2 sweet onion
  • 1 Tbsp honey
  • 1 tsp lime juice
  • 2 oz blue cheese crumbled
  • 1 Tbsp avocado oil

Buffalo sauce

  • 1/3 cup hot sauce
  • 4 Tbsp unsalted butter
  • 1/4 tsp Worcestershire sauce
  • 1/2 Tbsp vinegar
  • 1 tsp garlic salt
  • 1 Tbsp honey
  • 1/2 tsp cayene pepper extra hot optional

Blue cheese dressing

  • 2 oz blue cheese
  • 3 Tbsp mayonnaise
  • 1/3 cup sour cream
  • 1/2 tsp Worcestershire sauce

Instructions

Buffalo sauce mix

  • In a skillet or sauce pan over medium heat, melt 4 Tbsp butter.
  • Now add all ingredients in the buffalo sauce list. Stir and whisk while keep simmering.
  • When the sauce start bubbling, remove from heat, stir to prevent burnt. Set aside to cool a bit.

Prepping Chicken

  • Wash and cut chicken into thinner steak if need, otherwise just wash, pat dry.
  • Take half of the buffalo sauce and marinade chicken with it. Use a zip bag or similar for easier soaking. Marinade for 1-2 hours for throughout flavor.

Prepping spaghetti squashes

  • Line a baking dish or tray with parchment paper or foil. Preheat oven to 350 F.
  • Cut spaghetti squashes into halves lengthwise.
  • Scoop out all seeds and inside veins with a spoon. Then brush their sides rimmed flesh with some oil.
  • Place all squashes face down onto baking tray.
  • Bake for about 40 minutes till squashes tender enough.  Remove from oven, turn squashes over and set aside to cool down.
  • When squashes are cool down enough, use a fork to scrape their fleshes.
  • Transfer those squashes strings to another container, save the outer shelves aside for later uses.

Stovetop char broiled chicken

  • Heat a large non-stick skillet over medium high heat.
  • Once hot, arrange each piece of chicken directly on top. Let sit and cook for 3-5 minutes.
  • Once browned on one side, turn chicken pieces over, brown for another 5 minutes or so till all chicken cook through.
  • Remove from heat and let rest for 5 minutes to cool down a bit.
  • Slice all chicken into thinner bite-size slices. Note that if you want to, remove skin and bones then shred them.

Stuff to squashes

  • In a large container, toss all the sliced or shredded chicken with the remaining buffalo sauce and 1 Tbsp honey till fully coated
  • Now add in the shredded squashes strings. Finely slice sweet onion and bell pepper then throw in there as well.
  • Finely chop green onion. Leave 2 Tbsp for garnishing, add the rest to mixing bowl.
  • Add in 1 tsp lime juice, then mix everything real good.
  • Spoon this stuffing into each of the squashes shelves.
  • Return those stuffed shelves back to baking tray or dish, and bake them in oven for 10 -15 minutes at 350 F.

Blue cheese dressing

  • While heating stuffed squashes, let's quickly prepare this blue cheese dressing.
  • Crumble all the blue cheese if haven't done so (both the 2oz for dressing and 2oz for sprinkling)
  • In a small saucepan over low heat, combine and stir mayo, sour cream and Worcestershire sauce.
  • Keep stirring and whisking until the whole thing melted and become smooth.
  • Stir in 2 oz crumble blue cheese and Remove from heat immediately. Set aside till ready to serve

Serving

  • Once the stuffed squashes shelves are heated through, remove them from oven.
  • Arrange onto serving dishes, along with garnishing vegetable.
  • Decorate by drizzling blue cheese dressing and then sprinkle on all the crumble blue cheese and remaining green onion.