Cheesy Buffalo Chicken Spaghetti Squash Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash boats filled with shredded chicken, melted cheddar cheese, buffalo sauce, and fresh vegetables. Spicy, cheesy, and satisfying with a lighter vegetable base. A fun single-serve presentation for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 spaghetti squash (medium)
- 2 tablespoon olive oil
- 2 chicken breasts ((approximately 1 pound))
- 1 small red onion (diced)
- 1/2 cup green onion (chopped)
- 1 green bell pepper (seeded and diced)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup jalapeño jack cheese (shredded)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup Frank's Red Hot Sauce
- 3 tablespoon butter (melted)
- 2/3 cup plain Greek yogurt
- 1 cup mozarella cheese (shredded)
- 3 tablespoon chives (chopped)
- Ranch or Blue Cheese dressing (for serving, optional)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1641mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1402mg
- Calcium
- 623mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1641MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.