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.
Servings 4 people
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.