Buffalo Chicken Stuffed Spaghetti Squash

Step by Step Instructions

1. 1

   Preheat the oven to 400°F. Cut the spaghetti squash in half and remove the seeds. Place it on a baking sheet skin side up, and bake for 40-50 minutes until softened.

   For this step

   • 1 large spaghetti squash
2. 2

   During the last 10 minutes of the squash roasting, make the filling. In a large mixing bowl, add Greek yogurt, hot sauce, lemon juice, garlic powder, onion powder, parsley, dill and chive. Mix until combined.

   For this step

   • 1 cup Greek yogurt
   • 2 tablespoons hot sauce
   • 1 tablespoon lemon juice
   • 1/2 tablespoon garlic powder
   • 1/2 tablespoon onion powder
   • 1/2 tablespoon chopped parsley
   • 1 teaspoon dried dill
   • 1/2 teaspoon chopped chives
3. 3

   Stir in shredded chicken and mix until chicken is fully coated.

   For this step

   • 2 cups cooked chicken
4. 4

   Once the spaghetti squash is done baking, carefully flip it over to show the inside. Using two small forks, lightly shred the inside of the squash to form the “spaghetti.”

5. 5

   Fill each ½ baked squash with the chicken mixture and top with 2 tablespoons of crumbled blue cheese on each side. Place back in the oven for another 5 to 10 minutes until heated on top and warmed through. Garnish with fresh chopped green onions or chopped fresh chives.

   For this step

   • 1/4 cup crumbled blue cheese