Friday, January 5, 2018

Buffaloed Spaghetti Squash

Recipe is used with permission from the Delaware Department of Agriculture 2018 calendar (March). See their guides to Delaware farms here: 

Serves 4 as a main dish, but I think it'd be awesome as an appetizer!


2 medium spaghetti squash
1 Tbs extra virgin olive oil
2 cups cooked, shredded chicken
1 cup shredded monterrey jack cheese
2 Tbs butter, melted
1/3 cup hot pepper sauce
4 oz cream cheese, softened
Pinch of black pepper


- Preheat oven to 400 F.
- Cut spaghetti squash lengthwise in half, remove seeds. Brush olive oil on flesh of the spaghetti squash. Place face down on a lined sheet pan. Roast for 35 minutes.
- In a large bowl, combine 3/4 cup of shredded cheese, melted butter, hot sauce, cream cheese, and pepper. Mix with a fork until well blended. Fold in shredded chicken.
Using a fork, scrape out the strands of spaghetti squash, making sure to preserve the squash shells. - Mix with chicken mixture. Divide the stuffing evenly between the 4 squash halves. Top with remaining shredded cheese.
- Turn oven down to 350 F. Placed filled squash on baking sheet. Cover loosely with aluminum foil. Bake for 10-15 min.

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