Buffalo chicken spaghetti squash is spicy, loaded with chicken, and covered in melted cheese. This veggie is a great pasta substitute for low-carb dieters.
If you’re not familiar with spaghetti squash, it’s a vegetable that has an inner flesh that shreds into strands that resemble spaghetti noodles. This makes a great pasta substitute for people who are monitoring their carbohydrate intake.
The hardest part about cooking with spaghetti squash is cutting it open. Typically, the squash that I can find is hard as a rock. If you get a really ripe squash, it’s not so bad. Just be sure to use a sturdy serrated knife to carefully cut the squash in half lengthwise. Then, scoop out the seeds and loose strings from the center of the squash.
Place the squash cut-side down on a baking sheet that has been sprayed with cooking spray. Roast in a 375 degree oven for 1 hour. It’s ok if the squash gets dark around the edges. If you’re not a fan of the dark edges, you can cook the squash for 45 minutes. But, it won’t shred quite as easily.
Let the squash rest at room temperature until it’s cool enough to handle. Use a fork to shred the inside of the squash into spaghetti-like strands. Reserve the shredded squash and the squash shell.
In a large skillet, heat up some olive oil, onion, celery, and chicken breast until the chicken starts to brown. Then, add tomato sauce, brown sugar, red wine vinegar, hot sauce, salt, and pepper to make a spicy buffalo sauce. Simmer the chicken and veggies in the sauce until the chicken is cooked through and the sauce is thick. Stir in the shredded squash and coat evenly in the sauce mixture.
Divide the chicken/squash mixture evenly between the two empty squash shells. Then, top each shell with shredded mozzarella cheese.
Set the squash under a broiler until the cheese is melted and bubbly.
Since all of the chicken/squash mixture is stuffed back into 2 squash shells, it was easiest to call this 2 servings. But, these are really large servings. I always have leftovers. I find that leftovers are best when reheated in a 350 degree oven for about 10 minutes.
Buffalo Chicken Spaghetti Squash Recipe
- 1 medium spaghetti squash
- 2 tsp. olive oil
- 1/2 medium yellow onion, chopped
- 2 medium celery stalks, sliced
- 2 large boneless skinless chicken breasts, chopped (about 1 lb.)
- 1 (8 oz.) can tomato sauce
- 1 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 2 tbsp. hot sauce
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
- Use a sturdy serrated knife to cut the spaghetti squash in half from stem to end. Scoop the seeds and loose strings out from the center of the squash and discard them. Lay the squash cut-side down on the baking sheet. Roast for 1 hour.
- Let the squash rest at room temperature until it is cool enough to handle. Use a fork to scrape the inside of the squash into 'spaghetti-like' strands. Leave the empty spaghetti squash shells on the baking sheet and set aside.
- In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Cook until the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.
- Add the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper to the skillet. Stir well to combine. Let the mixture cook until the sauce is thickened and the chicken is cooked through, about 8 minutes.
- Reduce the heat to medium-low. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce. Let the mixture cook for 2 minutes to heat the squash through. Remove from the heat.
- Divide the squash/chicken mixture between the 2 empty spaghetti squash shells. Divide the mozzarella between the two squash halves.
- Set your broiler to high. Place the stuffed spaghetti squash under the broiler until the cheese is melted and bubbly (about 2-3 minutes).