Healthy Buffalo Chicken Spaghetti Squash Boats will be your new favorite dinner. Warm, cheesy + loaded with spicy buffalo sauce – they’re bound to be a hit with even the pickiest of eaters!
You know those nights when you don’t want to do anything for dinner, and pouring a bowl of cereal seems like it could easily be a gourmet meal? That was me on Saturday. I spent the entire day cooking + shooting recipes (so much deliciousness coming your way)… but then when dinner time rolled around I was having trouble getting my butt off the couch to actually make something.
I had put some chicken breasts in the crockpot to cook/shred for during the week, and I figured I would just be lazy and eat that, but then I remembered I had a spaghetti squash that was over a week old. I HATE throwing out food, and even though the couch + Netflix were calling me to come back to them – I knew I had to put some effort in to making a meal.
Thankfully, you can really do anything with plain shredded chicken. You can add any spices, veggies, sauces, or starches + chances are it’s going to taste good. One sauce in particular that is guaranteed to make it taste good…. buffalo sauce. You know how the Frank’s Red Hot Bottle says put that *** on everything ? That’s me and Tyler. Eggs? Throw some hot sauce on it. Soup a little bland? Add hot sauce. Take-out doesn’t taste as good as you expected? Get the hot sauce.
Needless to say, buffalo chicken anything is my favorite. Buffalo chicken pizza is my all time favorite indulgence, but I’ll take it in a wrap, bread, pasta…really any way. Buuut buffalo chicken pizza is far from healthy. In fact it’s a total carb/fat bomb. You’ve got the dough, the greasy fried chicken, tons of cheese and then more blue cheese or ranch dressing… I’m getting a stomach ache just thinking of it (but also getting hungry… is that weird?)
Anyways. These Buffalo Chicken Spaghetti Squash Boats are the product of my love of all things buffalo chicken + laziness + hatred for throwing out food. An odd combo of things, but they led to a really delicious dinner that I’m definitely making again!
- 1 large spaghetti squash
- 2 cups of cooked shredded chicken (can use any type of chicken)
- 1 cup chopped broccoli
- 1 cup shredded cheese (I used ⅓ pepper jack, ⅓ cheddar + ⅓ mozzarella)
- ⅓ cup Frank's Red Hot sauce
- ½ cup nonfat greek yogurt
- 1 tsp pepper
- Optional: More buffalo sauce, ranch dressing for drizzling
- Preheat oven to 400
- Slice the spaghetti squash + bake it for 30 minutes face down until it is fork tender
- Shred the spaghetti squash and place filling in a large bowl
- Add chicken, broccoli, cheese, hot sauce, yogurt + pepper to spaghetti squash filling + mix
- Stuff the spaghetti squash skins with the mixture + put back into the oven for 20 minutes
- For the last 2 minutes turn the oven on Broil/High to get that delicious, bubbly, crispy cheesy top
Things we used for this recipe: Frank’s Red Hot, Baking sheet, Primal Kitchen Ranch Dressing
Spaghetti squash boats are a new thing to me… I usually make spaghetti squash, shred it + eat it as a side or as ‘pasta’. Now that I’ve tried this, I’m definitely going to be stuffing them with ground turkey, sausage, etc. They were so good. Plus… there’s nothing better than melted cheese… right?
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