Buffalo Chicken Spaghetti Squash | 5 Second Rule with Julie

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Cut the spaghetti squash in half lengthwise using a sharp knife.

Scoop out the seeds from the squash halves.

Coat the inside of each half with olive oil and rub it in with your fingers.

Place the squash cut-side down on a baking sheet lined with tin foil.

Bake at 400°F for 40 minutes.

Once the squash is done, let it cool before using.

Shred approximately 2 cups of rotisserie chicken and place it in a bowl.

Add 1/3 cup of Frank's buffalo sauce and 2 tablespoons of melted butter to the chicken.

Mix in some sour cream, chopped green pepper, a little bit of cheddar cheese (reserving some for topping), and half of the chopped green onions.

Stir the mixture until well combined.

Scrape the cooled spaghetti squash with a fork and place the strands in the bowl with the chicken mixture.

Stir to combine the squash with the chicken mixture.

Transfer the mixture back into the squash halves and top with reserved cheddar cheese.

Bake again until the cheese is melted and bubbly.

Top with a little bit of ranch dressing before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens