I have a confession to make. I am missing some pictures. Several weeks ago, I made this amazing Buffalo Chicken Spaghetti Squash from Gal on a Mission and I took pictures – my husband also remembers me taking pictures – but I cannot find them anywhere.
Normally, I would be hesitant to post about it, but this dish was just too tasty to pass up posting on! You can click over to Gal on a Mission’s blog in order to see pictures. She has some great ones! My husband and I really love buffalo chicken (buffalo sauce is one of the only spicy dishes he can really handle), and I have been turning him on to my love of spaghetti squash. I still can’t get over how much it DOESN’T taste like squash! Or at least like the mushiness that I attribute to squash.
Since the squash is traditionally a bit sweeter, it is nice to pair it with the zing that comes from the buffalo sauce. It was so yummy and creamy! There really isn’t much else to say about it. ;) Except that I wish I could find where those pictures went…
Buffalo Chicken Spaghetti Squash
serves 2 + leftovers
-1 large spaghetti squash
-1 (8oz) package of cream cheese
-1/2cu Frank’s Hot Sauce
-1/2cu ranch dressing
-1 large chicken breast, cooked and shredded
-2cu shredded cheddar cheese
-Preheat oven to 400 degrees.
-Place small holes into the squash skin with a fork, so that it can breathe during the cooking time.
-Place the spaghetti squash into a large casserole dish and bake for about 45 minutes, then allow the spaghetti squash to cool for 5-10 minutes.
-While you are letting the spaghetti squash cool, prepare the buffalo chicken by putting the cream cheese and the hot sauce in a large saucepan, and let the cream cheese melt. Then add in the ranch dressing and shredded chicken.
-Cut the spaghetti squash length-wise in half and scoop out the insides. Place the buffalo chicken on top of the spaghetti squash and sprinkle with the cheddar cheese.
-Bake for another 5-10 minutes, or until the cheese has completely melted.