Spicy Buffalo Chicken Spaghetti Squash Recipe
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Spaghetti squash is incredibly versatile, offering a delightful texture and a subtle nutty flavor that beautifully complements a variety of robust flavors. The heat from spicy buffalo sauce is perfectly balanced by the milder taste of the squash, creating a dish that’s not only packed with flavor but also leans towards the healthier side.
I recently found out about the quickest and most effective method to shred chicken: using a hand mixer. Simply boil the chicken until fully cooked, then employ a hand mixer or a stand mixer with a paddle attachment to achieve perfectly shredded chicken in no time.
Here’s What You Need
- Spaghetti squash: Provides a fiber-rich base with a slight nutty flavor.
- Chicken breasts: Lean protein source that absorbs sauces well.
- Buffalo sauce: Adds a spicy kick that defines the dish’s flavor profile.
- Butter: Melds flavors and adds richness to the buffalo sauce.
- Greek yogurt: Offers a creamy texture and cools down the spice.
- Jalapeno: Introduces a fresh, sharp heat.
- Red onion: Brings a mild, slightly sweet flavor that complements the heat.
- Green onion: Adds color and a mild onion flavor.
- Parmesan cheese: Salty and nutty, enhances overall savoriness.
- Mozzarella cheese pearls: Adds a gooey texture and mild taste.
- Blue cheese crumbles: Provides a strong, tangy contrast to the dish.
- Celery: Adds a crisp, refreshing crunch.
- Fresh parsley: Brightens the dish with a touch of fresh herbiness.
Let’s Cook
First up, let’s tackle the chicken. You’ll want to get a large pot of water boiling—don’t forget to add a good pinch of salt. Drop your chicken breasts in the water and let them cook for about 25 to 30 minutes. You’ll know they’re done when they’re no longer pink in the middle and feel firm to the touch. This is your protein base that’s going to soak up all the buffalo sauce.
Getting the Squash Ready
While your chicken is doing its thing, let’s prep your spaghetti squash. Start by poking a hole in the center with a sharp knife (this is going to make it easier to cut open later). Pop the squash into the microwave for about 5 minutes to soften it up. Once it’s easier to handle, cut it in half lengthwise, scoop out those seeds, and get it ready for the oven. Lay the halves cut-side down on a baking sheet lined with foil and bake at 400°F for about 30-40 minutes. You’re looking for the squash to be tender enough to fork into spaghetti-like strands.
Mixing It All Together
Once your chicken is cooked and shredded (using that hand mixer trick for perfect shredding!), it’s time to mix it up. Grab a large bowl and throw in the chicken, hot sauce, melted butter, Greek yogurt, and your chopped jalapenos and red onion. Give it a good stir to make sure every piece of chicken is nicely coated with that spicy, creamy mixture. Now, stir in your green onions, Parmesan, and mozzarella pearls until everything is evenly mixed.
Baking the Squash Again
Take your squash out of the oven and flip those halves over so the cut-side is up. This is where it gets fun—fork through the squash to loosen up those “noodles,” then pile on your buffalo chicken mixture. Press it down lightly so it settles into the squash. Cover with foil to keep the moisture in and pop it back into the oven for another 25-30 minutes. Uncover it for the last five minutes to get a little browning on the top.
Buffalo Chicken Squash Tips
- Choosing the right squash: Look for spaghetti squash that feels heavy for its size. A hard, unblemished rind is a good indicator of freshness. This squash forms the base of your dish, so starting with a good one is crucial.
- Perfectly shredded chicken: The trick to perfectly shredding chicken is ensuring it’s thoroughly cooked but not overdone. Chicken that’s just done will shred easily without becoming mushy. If you’re using a hand mixer to shred the chicken, keep it on a low setting to avoid blasting the chicken out of the bowl.
- Balancing flavors: If you find the heat from the buffalo sauce too intense, increase the amount of Greek yogurt slightly to temper the spice without diluting the flavor profile of the dish. This helps maintain the creamy consistency while making it more palatable if you’re sensitive to spice.
- Serving suggestions: This dish pairs wonderfully with a light salad or some extra vegetables on the side, like steamed broccoli or a crisp green salad, to make a complete, balanced meal.
So, if you’re looking for a dish that’s as nutritious as it is delicious, look no further than this buffalo chicken spaghetti squash. It’s a fantastic way to indulge in your favorite flavors without compromising on health. Perfect for a cozy night in or for wowing your friends on game day, this recipe is sure to become a new favorite. With its blend of spicy, creamy, and tangy elements, it caters to a variety of taste preferences while still being simple to prepare. Give it a try next time you’re in the mood for something uniquely satisfying, and you might just discover your new go-to meal.
Buffalo Chicken Spaghetti Squash
Equipment
Ingredients
- 1 spaghetti squash
- 2 chicken breasts
- ⅓ cup Frank's Red Hot wing sauce + more for topping
- 2 tablespoons butter melted
- ⅓ cup plain Greek yogurt
- ¼ cup jalapeno chopped
- ¼ cup red onion chopped
- ¼ cup green onion chopped
- ¼ cup Parmesan cheese + more for topping
- ½ cup mozzarella cheese pearls
- ½ cup blue cheese crumbles for topping
- celery for serving
- fresh parsley for topping, optional
Instructions
- Bring a large pot of water to a rolling boil. Add salt to the water and place the chicken breasts in the pot. Cook for 25-30 minutes, until the chicken is cooked through.
- Preheat the oven to 400°F (200°C). Use a sharp knife to poke a hole in the center of the spaghetti squash. Microwave the squash for 5 minutes to soften it, making it easier to cut. Use the hole as a starting point to cut the squash in half lengthwise.
- Scrape out the seeds from the center of each half. Place the squash facedown on a baking sheet lined with aluminum foil. Bake for 30-40 minutes, until the squash is browned and tender, and visibly softer.
- While the squash is cooking, place the cooked chicken breast in a large bowl along with the Red Hot sauce, melted butter, Greek yogurt, chopped jalapenos, and chopped red onion. Use a hand mixer to shred the chicken until it is completely shredded and loose. Stir in the chopped green onion, Parmesan cheese, and mozzarella pearls.
- Remove the squash from the oven and flip over so the flesh side is facing up. Loosen the stringy insides of each half then pile the buffalo chicken mixture on top, pressing gently into the squash. Cover the squash with an aluminum foil tent and return it to the oven for an additional 25-30 minutes, uncovering for the last five minutes of cooking.
- Serve each half with fresh celery sticks and top with blue cheese crumbles, extra Parmesan cheese, and fresh parsley, if desired. Enjoy!
