Ingredients
2
2 servings
- •1 spaghetti squash, halved and seeded, or to taste
- •1 (4 ounce) package cream cheese, softened
- •0.25 cup Buffalo wing sauce
- •1 small cooked chicken breast, shredded
- •0.25 cup ranch dressing
- •1 cup shredded Cheddar-Monterey Jack cheese blend
- •2 tablespoons crumbled blue cheese, or to taste
Instructions
- Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
- Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
- Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.
Nutritional Facts
Per 2 servings
- Calories: 780
- Carbohydrate: 41g
- Fat: 53g
- Fiber: 8g
- Protein: 40g
- Sugar: 19g
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