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Preheating the oven is a crucial step in preparing any roasted dish, especially when it comes to our Buffalo Chicken Stuffed Spaghetti Squash. The right temperature ensures even cooking and optimal flavor development. For this recipe, preheat your oven to 400°F (200°C). This high temperature will not only roast the spaghetti squash to perfection, giving it a slightly caramelized exterior, but it will also help meld the flavors of the filling during the final bake.

Buffalo Chicken Stuffed Spaghetti Squash

Discover a delicious and healthy twist on comfort food with Buffalo Chicken Stuffed Spaghetti Squash. This satisfying dish combines the beloved flavors of Buffalo chicken with the low-carb goodness of spaghetti squash, making it a perfect option for those who want to maintain a balanced diet without sacrificing flavor. Inside, you'll find tender strands of spaghetti squash filled with shredded chicken, Buffalo sauce, cream cheese, and cheese. It's easy to prepare, nutritious, and sure to delight your taste buds! Enjoy this hearty meal that promises a guilt-free indulgence anytime.
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Ingredients
  

1 medium spaghetti squash

2 cups cooked shredded chicken (rotisserie chicken works great)

1/2 cup Buffalo sauce (adjust to taste)

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup blue cheese crumbles (optional)

1/4 cup green onions, chopped (for garnish)

Salt and pepper, to taste

Olive oil, for drizzling

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the spaghetti squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper.

      Roast the squash: Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until the flesh is tender when pierced with a fork.

        Prepare the filling: While the squash is roasting, in a mixing bowl combine the shredded chicken, Buffalo sauce, softened cream cheese, and half of the cheddar cheese (reserving the other half for topping). Mix until well combined and creamy.

          Stuff the squash: Once the spaghetti squash is done roasting, let it cool for a few minutes, then use a fork to scrape the flesh into spaghetti-like strands. Add the spaghetti strands to the Buffalo chicken mixture and stir to combine thoroughly.

            Fill the squash: Divide the Buffalo chicken filling evenly between the two roasted spaghetti squash halves.

              Top with cheese: Sprinkle the remaining cheddar cheese (and blue cheese crumbles if using) over the stuffed squash halves.

                Final bake: Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish and serve: Remove from the oven, garnish with chopped green onions, and let it cool for a few minutes before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50-55 minutes | 4 servings