Buffalo Chicken Spaghetti Squash Cups
Prep time
Cook time
Total time
Serves: 12 cups
  • 1 large spaghetti squash
  • ½ tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups cooked chicken breast, chopped into small cubes
  • 2 tablespoons blue cheese crumbles
  • ⅓ cup buffalo sauce (like Frank’s Red Hot sauce)
  • 2 extra large eggs
  • Ranch dressing
  • Fresh chopped chives
  1. Cook the squash: Preheat the oven to 350 degrees. Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Rub ¼ tablespoon of olive oil on each half and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon pepper. Place in the oven, flesh side up, and roast for 30 minutes. Let the squash cool and scrape out the strands. Release the excess liquid from the squash strands by piling them onto a sack towel and twisting the towel firmly.
  2. Prepare the chicken and squash mixture: Add the chicken cubes, blue cheese, and buffalo sauce to a bowl and stir to combine. Whisk the eggs in a large bowl and stir in the spaghetti squash. Pour the chicken into the squash mixture and stir to combine.
  3. Prepare the cups and bake: Place an even amount of the chicken and squash mixture into each cup of a well-greased, 12-cup muffin tin. Bake in the oven for 30-35 minutes until the edges have browned and the middle of the cups are set. Use a knife to loosen the cups from the edges of the muffin tin and scoop them out with a fork or spoon. Serve with ranch or blue cheese dressing and a sprinkle of crumbled blue cheese and fresh chives.
Recipe by Destination Delish at https://www.destinationdelish.com/buffalo-chicken-spaghetti-squash-cups/