As I sit here enjoying my third round of leftovers, I know that I must share this recipe with you all!
On Tuesday I found myself sitting in the parking lot at Ralph’s, starving, and for the first time, maybe ever, in the mood to cook. Nothing crazy, of course, but I’m getting a little tired of my favorite takeout places.
One of my specialties is spaghetti squash. I love how, with minimal work, it turns into a spaghetti like noodle and you can almost trick your brain into thinking that it’s the real thing. I’ve made spaghetti squash enchiladas and kept it simple mixing the squash with butter and parmesan, but this time I wanted to go all out.
I googled “easy spaghetti squash recipes” and was flooded with hits. When I say easy, I’m thinking like five steps and up to five ingredients. Any sautéing or multiple pots and pans and I’m out.
Thankfully, I stumbled upon a recipe on the blog Peas and Crayons for Cheesy Buffalo Chicken Spaghetti Squash Bowls. I was SOLD and headed into the grocery store eager to gather the ingredients.
You can find the original recipe here but below is my personal experience with making it!
What You’ll Need
2 spaghetti squash (Jenn suggests medium but the ones I used were very large)
2 cups+ shredded chicken (I used prepared chicken breast from Ralph’s)
1 cup of shredded cheddar cheese
1/3 cup hot wing sauce (or more if you like a lot of flavor/spice)
1/2 cup Fage 2% plain Greek yogurt
2 tablespoons of melted butter
1/3 cup green onion
- Preheat oven to 400.
- Microwave each squash individually for four minutes then cut in half and scoop out the seeds.
- Put some olive oil on the cut side of the squash to prevent sticking and place cut side down on a foil lined baking sheet.
- Place squash in the oven for 40 minutes.
- While squash is cooking, mix together shredded chicken, cheddar cheese, hot sauce, melted butter, yogurt, and most of the green onions in a large bowl.
- Once oven timer goes off, scrape the squash to create the “noodle” strands and mix 1/4 of the buffalo chicken mixture into each squash half.
- Top with extra cheese and place back in the oven for 10 minutes.
- Add some of the remaining green onions as a garnish and enjoy!
This recipe was approved by my three coworkers and my husband so I know you’ll love it! It’s going to be a staple in our home—finally something I can cook that also tastes delicious!
Check out @peasandcrayons for other drool worthy concoctions.