Buffalo Chicken Stuffed Spaghetti Squash

Buffalo Chicken Stuffed Spaghetti Squash

2 Reviews
From: EatingWell.com, September 2018

Enjoy the classic flavors of Buffalo chicken wings in a healthier way. Spooned into spaghetti squash boats and topped with blue cheese, this lighter version is just as tasty as the real deal but it will actually make you crave your veggies.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup diced carrot (1 medium)
  • ¾ cup diced celery (2 ribs)
  • ¾ cup diced onion (1 small)
  • 2 teaspoons minced garlic
  • 1 pound boneless, skinless chicken breast, cooked and shredded
  • 4 ounces Neufchâtel cheese
  • ¼ cup hot sauce, such as Frank's RedHot
  • ¼ cup low-fat milk
  • ¼ teaspoon celery seeds
  • ¼ cup crumbled blue cheese (2 ounces)
  • ¼ cup sliced scallions

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. Place squash, cut-side down, on the prepared baking sheet; bake until tender, 35 to 45 minutes. Turn the squash halves over. When cool enough to handle, use a fork to scrape out the strands of flesh. Set the squash and the squash shells aside. Reduce oven temperature to 350°F.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add carrot, celery, onion and garlic and cook, stirring often, until softened, 8 to 10 minutes.
  3. Reduce heat to low. Stir in chicken, Neufchâtel, hot sauce, milk and celery seeds and cook, stirring, until the cheese is completely melted and the ingredients are combined, 1 to 2 minutes. Add the reserved squash and toss to combine.
  4. Divide the chicken mixture between the squash halves. Place on a baking sheet and bake, uncovered, until heated through, about 20 minutes. To serve, cut each squash half in half crosswise. Sprinkle each serving with 1 tablespoon blue cheese and 1 tablespoon scallions.

Nutrition information

  • Serving size: 1 spaghetti squash quarter with 1¾ cups filling
  • Per serving: 441 calories; 18 g fat(7 g sat); 6 g fiber; 27 g carbohydrates; 43 g protein; 57 mcg folate; 124 mg cholesterol; 12 g sugars; 0 g added sugars; 4,851 IU vitamin A; 26 mg vitamin C; 205 mg calcium; 3 mg iron; 741 mg sodium; 925 mg potassium
  • Nutrition Bonus: Vitamin A (97% daily value), Vitamin C (43% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 5 lean protein, 5 vegetable, 2 fat

Reviews 2

May 12, 2019
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By: Cookingfun
Definitely a keeper! Excellent and only 27 carbs.
January 17, 2019
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By: Sovea
I love spaghetti squash and am always looking for new recipes. This one is a keeper! The only thing I changed was cooking the spaghetti squash whole in the slow cooker, then I cut and scoop seeds. I'm trying to eat more veggies and this is a great way to do it. Delicious!
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