I love cooking with Spaghetti Squash and since we love Buffalo Chicken in our house, putting this Buffalo Chicken Spaghetti Squash dish together for dinner one night was a no brainer.
If you need a little help figuring out how to cut and cook your spaghetti squash, check out my short tutorial on How to Cook Spaghetti Squash.
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If you’ve never cooked a Spaghetti Squash then you need to read up. For this recipe, I recommend the microwave to save you some time while you are cooking the chicken.
For another great Buffalo Chicken flavored dish, you must try my Buffalo Chicken Mac and Cheese or my Buffalo Chicken and Bacon Mac and Cheese recipes. One of my all-time favorites.
Gather your Ingredients
You will need the following ingredients to make this Buffalo Chicken Spaghetti Squash Recipe (see recipe card for quantities): Spaghetti Squash, Green Onions, Chicken Breasts, Olive Oil, Garlic Cloves, Carrots, Purple Cabbage, Frank’s Hot Sauce and Blue Cheese.
How to Make Buffalo Chicken Spaghetti Squash
- Heat a large skillet with the olive oil. Saute the garlic and green onions until golden. Add the chicken and cook for 5-7 minutes until the chicken is cooked through.
- While the chicken is cooking, cook the spaghetti squash using your preferred method. For this recipe, it might be quicker and easier to use the microwave.
- Using a fork, gently scrape the rest of the spaghetti squash out. Fluff with the fork to get the strands loose.
- Add the spaghetti squash to the skillet and toss together with the shredded carrots and chopped cabbage.
- Stir in the Frank’s Hot Sauce. You might want to gradually add the hot sauce and taste. Remember you can always add more hot sauce but you can’t remove it once it’s in the pan.
- Garnish with blue cheese crumbles and green onions.
Buffalo Chicken Spaghetti Squash
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Ingredients
- 1 Spaghetti Squash
- 3 Green Onions, chopped
- 2 Chicken Breasts, cubed and thawed
- 2 Tbsp Olive Oil
- 2 Tsp Garlic Cloves, minced
- 1 Cup Carrots, shredded
- 1 Cup Purple Cabbage, shredded
- ¾ Cup Frank's RedHot Buffalo Wings Sauce, more or less to taste
- Blue Cheese, crumbles, to taste
Instructions
- Heat a large skillet with the olive oil. Saute the garlic and green onions until golden. Add the chicken and cook for 5 – 7 minutes until the chicken is cooked through.
- While the chicken is cooking, cook the spaghetti squash using your preferred method. For this recipe, it might be quicker and easier to use the microwave.
- Using a fork, gently scrape the rest of the spaghetti squash out. Fluff with the fork to get the strands loose.
- Add the spaghetti squash to the skillet and toss together with the shredded carrots and chopped cabbage.
- Stir in the Frank's Hot Sauce. You might want to gradually add the hot sauce and taste. Remember you can always add more hot sauce but you can't remove it once it's in the pan.
- Garnish with blue cheese crumbles and green onions.
I loved this buffalo chicken spaghetti squash. It was delicious. The only thing I changed was that I did not add the blue cheese as I am not a fan, but the rest of the dish was perfect.