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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.

Source: EatingWell.com, September 2018


Read the full recipe after the video.

Recipe Summary

10 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 degrees F.

  • 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.

  • 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.

  • 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 Facts

1 spaghetti squash quarter with 1 3/4 cups filling
441 calories; protein 42.9g; carbohydrates 27.1g; dietary fiber 5.8g; sugars 12g; fat 17.8g; saturated fat 7.2g; cholesterol 124.5mg; vitamin a iu 4851.3IU; vitamin c 26.1mg; folate 57.4mcg; calcium 204.8mg; iron 2.6mg; magnesium 81.6mg; potassium 925.3mg; sodium 740.8mg; thiamin 0.2mg.

5 lean protein, 5 vegetable, 2 fat