Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cups cooked chicken breast, shredded (420g)
  • 0.5 cup buffalo pepper sauce
  • 4 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 2 green onions, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove seeds. Season with olive oil, salt, and pepper.
  2. Place squash cut-side down on a baking sheet and roast for 30–40 minutes until skin is tender. Once cooled, shred the flesh into strands using a fork.
  3. In a large mixing bowl, whisk together softened cream cheese, Greek yogurt, buffalo sauce, and garlic powder until a stable emulsion forms.
  4. Fold the shredded chicken and spaghetti squash strands into the sauce until thoroughly coated.
  5. Transfer the mixture to a 9x13 inch casserole dish. Top with shredded mozzarella and cheddar cheese.
  6. Bake at 375°F (190°C) for 15–20 minutes until the cheese is bubbling. Optional: Broil for 2 minutes to achieve the Maillard reaction on the cheese topping.