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When it comes to cooking spaghetti squash, the roasting method you choose can significantly impact the final texture of the dish. Roasting the squash cut-side down allows the vegetable to steam in its own moisture, which results in tender, perfectly cooked strands. This technique not only preserves the natural sweetness of the squash but also prevents it from drying out during the baking process. By using this method, you ensure that the squash strands are soft enough to mix seamlessly with the spicy and creamy buffalo chicken filling.

Buffalo Chicken Stuffed Spaghetti Squash

Discover the deliciousness of Buffalo Chicken Stuffed Spaghetti Squash, a healthy twist on a beloved classic. This recipe combines the bold, spicy flavors of buffalo chicken with the unique texture of spaghetti squash, creating a satisfying and nutritious meal. It's perfect for dinner parties or cozy nights in and caters to various dietary preferences. Enjoy a guilt-free comfort food experience that doesn't sacrifice taste or creativity. Dive into this wholesome dish and impress your taste buds with every bite!
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Ingredients
  

1 medium spaghetti squash

2 cups cooked shredded chicken (rotisserie chicken works wonderfully)

1/2 cup buffalo sauce (adjust based on your heat preference)

1/2 cup cream cheese, softened to room temperature

1/2 cup shredded mozzarella cheese, divided

1/4 cup crumbled blue cheese (optional, for garnish)

1/4 cup chopped green onions (for garnish)

Salt and pepper, to taste

Olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven:

    Set your oven to 400°F (200°C) to preheat.

      Prepare the Spaghetti Squash:

        With a sharp knife, carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy pulp. Drizzle a bit of olive oil inside each squash half, then season with salt and pepper to taste.

          Roast the Squash:

            Place the spaghetti squash halves cut-side down on a lined baking sheet with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands with a fork.

              Prepare the Buffalo Chicken Filling:

                While the squash is roasting, combine the shredded chicken, buffalo sauce, and softened cream cheese in a large mixing bowl. Mix thoroughly until the cream cheese is fully blended into the chicken and the mixture is uniform.

                  Incorporate Cheese into the Filling:

                    Stir in half of the shredded mozzarella cheese into the buffalo chicken mixture, reserving the rest for topping later.

                      Stuff the Squash:

                        Once the spaghetti squash is roasted and cool enough to handle, flip the halves over so the cut sides are facing up. Use a fork to gently scrape out the insides, creating the spaghetti-like strands while ensuring the squash shells remain intact. Mix these strands into the buffalo chicken mixture until evenly combined.

                          Fill and Top:

                            Spoon the buffalo chicken mixture back into each prepared spaghetti squash half. Sprinkle the reserved mozzarella cheese generously on top of each half.

                              Final Bake:

                                Place the stuffed spaghetti squash back in the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, creating a deliciously golden topping.

                                  Garnish and Serve:

                                    Remove from the oven and let cool for a few minutes. Before serving, garnish with crumbled blue cheese (if using), chopped green onions, and a sprinkle of fresh parsley for a vibrant touch.

                                      Enjoy your nutritious and flavorful Buffalo Chicken Stuffed Spaghetti Squash!

                                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings