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Buffalo chicken with spaghetti squash is a favorite at my house. It is loaded with protein from the chicken and yogurt and fiber from the spaghetti squash and other veggies. The addition of Buffalo wing sauce and blue cheese dressing to the sauce gives it that extra touch.
It’s great for dinner or lunch and pairs well with a salad or dinner roll. You can add extra chicken to up the protein. If you have points to spare, you can top it with shredded cheddar cheese.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Spaghetti squash – You can substitute your favorite pasta.
- Cooked shredded chicken breast or thighs – I used a mixture of both.
- Onion
- Celery
- Bell pepper – I used a red one.
- Buffalo chicken wing sauce
- Plain non fat yogurt
- Bolthouse Farms blue cheese dressing or your favorite brand
- Light Miracle Whip
- Olive oil
- Salt & pepper
Making the Buffalo Chicken with Spaghetti Squash
- I always have containers of cooked shredded chicken in the freezer. If you have some on hand great. If not you can cook a large breast and/or some thighs and shred them or use left over rotisserie chicken.
- Pierce the spaghetti squash with a fork and microwave on high for a few minutes to soften it slightly. Cut it in half and remove the seeds. Place the two halves, cut side down, in a casserole and microwave until done. Separate the strands of the squash with a fork then set aside.
- Chop the onion, celery and bell pepper.
- Sauté the onion, celery and bell pepper in olive oil until they are tender.
- Transfer the spaghetti squash strands to a mixing bowl. Add the sautéed veggies, shredded chicken, wing sauce and black pepper to the squash and toss to mix. Taste and decide if you need salt.
- In a small sauce pan, add the yogurt, light Miracle Whip, blue cheese dressing and wing sauce.
- Stir continuously as you heat the sauce. Stop short of a boil so it doesn’t break. When you start it will be lumpy but after it heats it will smooth out.
- Add the sauce to the spaghetti squash mixture and toss until squash strands, chicken and veggies are evenly coated. Taste again and add salt if it’s needed.
- Transfer the contents to a casserole dish. All of the ingredients are already cooked. You can bake the casserole to heat it through or you can microwave it for a min. or so to heat it through.
- Serve and enjoy.
Serving Ideas
- Buffalo chicken with spaghetti squash can be served as a main meal for dinner with a side salad, veggie side or a dinner roll.
- It pairs well with a cup of soup or side of fruit for lunch.
- For those who require more protein, you can add more chicken to the dish to bulk it up.
- If you have points to spare, you can sprinkle shredded cheddar cheese over the top before baking.
WW 2 pt per 1/4 of the recipe
Servings: 4 servings
Calories: 284.4kcal
Equipment
- Cutting board
- Chef knife
- measuring cups and spoons
- mixing bowl
- casserole dish
- small sauce pan
- skillet
- Wooden spoon
- spatula
Ingredients
Buffalo Chicken Spaghetti Squash
- 1 medium spaghetti squash or 5-6 c of squash strands
- 12 oz shredded chicken breast or thighs
- 2¾ oz onion
- 1 large stalk celery
- ½ medium bell pepper, red
- 4 tsp your favorite wing sauce (see note)
- 2-3 dashes black pepper
- salt to taste
- 2 tsp olive oil
Buffalo Sauce
- 1 c plain non fat yogurt, thickened for 30 min
- 1 tbsp light Miracle Whip
- 3 tbsp Bolthouse Farms blue cheese dressing
- 3 tsp your favorite wing sauce
Instructions
Preparing the Yogurt Wing Sauce Mixture
- Place the plain non fat yogurt, blue cheese dressing, light Miracle Whip and Buffalo wing sauce in a small sauce pan. Stir together with a wooden spoon. Heat until the mixture is hot but stop short of it boiling so the sauce doesn't break. When you start the mixture will be lumpy but as it heats, the blue cheese bits in the blue cheese dressing will melt and the sauce will thin out and become smooth. Set aside
- Preparing the Spaghetti Squash Casserole
- Pierce the surface of the spaghetti squash all over with a fork. Microwave on high for 3-4 min or until you can cut through it with a chef knife.
- Cut the squash in half and then remove the pulp and seeds. Place the squash halves into a casserole dish cut side face down. Microwave on high for another 4-5 min. After the squash is cooked, take a fork and separate the spaghetti squash into strands.
- Place the squash strands into a casserole and microwave briefly if they are not quite cooked enough. When the strands are completely cooked, transfer to a mixing bowl and set aside.
- Chop the onion, bell pepper and stalk of celery. Heat the olive oil in a skillet. Add the shopped veggies to the skillet and sauté until they are tender.
- Add the sautéed veggies to the bowl with the squash.
- I always have containers of shredded chicken in the freezer to use in casseroles. If you don't have any shredded chicken on hand, cook and shred chicken breasts and/or thighs for this dish. You can also use leftover rotisserie chicken.
- Add the shredded chicken to the bowl with the spaghetti squash and sautéed veggies. Toss these ingredient with a fork until they are well incorporated. Add several dashes of black pepper and 4 tsp of Buffalo wing sauce and toss again. Taste and add salt to taste if you think it is needed. I found my mixture to be salty enough with the Buffalo wing sauce.
- Add all of the yogurt wing sauce you made to the bowl with the spaghetti squash mixture. Toss until all of the squash strands, shredded chicken and veggies are well coated with the sauce.
- Transfer the squash mixture to a casserole dish. All of the ingredients are already cooked. You can bake the casserole in an oven at 350℉ until it is heated through or you can pop it into the microwave and heat on high for 1-2 min to heat it through. I have done it both ways and it has worked fine each way.
- Divide the casserole into 4 portions. Serve and enjoy.
- Refrigerate any leftovers. They reheat well.
Notes
The medium spaghetti squash that I used yielded about 5½ c of squash strands.
You can substitute in your favorite brand of spaghetti, elbows or rotini in place of the spaghetti squash. When I have points to spare, I often make this substitution.
I used Ray's mild wing sauce. Substitute in your favorite wing sauce.
The sodium per portion clocks in at 490 mg. You can lower the sodium by using Mrs. Taste Zero Sodium Buffalo Wing Sauce or Yo Moma’s No Sugar Classic Buffalo Wing Sauce at 260 mg/tbsp.
Nutrition
Serving: 1serving | Calories: 284.4kcal | Carbohydrates: 22.3g | Protein: 29.8g | Fat: 8.7g | Saturated Fat: 1.7g | Sodium: 490mg | Fiber: 3.9g | Sugar: 11.5g
Tried this recipe?Let us know how it was!
