It’s been a while since I have shared a recipe but this was too good not to share! I am pretty picky food wise and typically stick to my normal foods that I know I like. I was at the grocery store the other day and I decided to pick up a spaghetti squash. I had never tried them before but I have friends who absolutely love them. Of course, I had no idea how to make one so I headed to Pinterest for ideas. I came across The Real Food Dietitians post and knew it we had to try it out. Her blog is Whole 30 based but limitations on what we can find over here doesn’t allow for an exact replica of her recipe so I modified it a bit.
My husband is pretty picky food wise as well but he absolutely LOVED this Buffalo Chicken Spaghetti Squash and asked that I make it again. You can even do prep for it at the beginning of the week by preparing the chicken and then simply making the spaghetti squash as needed.
My favorite way to prep chicken is to simply put the boneless skinless chicken breasts on an aluminum foil lined baking sheet. I season the chicken with some salt, pepper, garlic salt and onion powder then bake at 400ºF for around 30 minutes or until they reach 160ºF internally. Once they are done cooking then you can shred them while still warm so that they’re easier to shred. I wait to mix it with buffalo sauce until later since when I prep I use my chicken for multiple purposes.
Do yourself a favor and add this amazing meal to your meal plan for the week! You will not be disappointed!
Buffalo Chicken Spaghetti Squash
An easy and delicious dinner. You would never think that what you are eating could be considered healthy but the spaghetti squash and baked chicken are the perfect mix. The buffalo sauce gives it the perfect kick!
- 1 lb Boneless Chicken Breast cooked & shredded
- 1 Medium Spaghetti Squash halved
- 1/4 Cup Bell Peppers diced
- 1/2 Cup Buffalo Sauce I used TGI Friday's brand
- 1/4 Cup Ranch Dressing
- 1/4 Cup Crumbled Feta Cheese
To Bake Chicken (make ahead):
Preheat the oven to 400ºF.
Line a baking sheet with aluminum foil and spray with cooking spray.
Place the boneless chicken breasts on the baking sheet and season if desired. (I use salt, pepper, garlic salt and onion powder.)
Place the chicken in the oven and bake for approximately 30 minutes or until internal temp reaches 160ºF.
Once the chicken is baked, allow to cool slightly then shred.
Roasting the Squash:
Preheat oven to 350ºF.
Line a baking sheet with parchment paper.
Slice the ends off of the squash and discard.
Slice the squash in half (from top to bottom - lengthwise).
Discard the seeds loose stringy insides.
Once you have the two halves clear of seeds then place the squash cut-side down on the parchment paper lined baking sheet.
Bake the squash for 30-40 minutes. You want the inside to be tender so the baking time will depend on the size of your squash.
Allow the squash to cool slightly then scrape the squash inside using a fork. Put all the squash you scrape out into a bowl so you can assemble your squash bowl. (Keep the squash shells so you can use it as your bowl!)
Assemble Your Bowl:
Take your squash shredding, chicken, peppers and buffalo sauce and mix together in a bowl. Make sure you toss it well and add more chicken or buffalo sauce as desired.
Spoon the mixture into the squash shells and place back on the baking sheet.
Place the squash back into the oven for 10-15 minutes or until the chicken is warmed.
Once out of the oven, top with ranch and feta cheese if desired.
Recipe was adapted from The Real Food Dietitians. All photos are my own. Please do not use photos without permission.
If you enjoy this recipe then please check my other ones out here!