Spaghetti Squash Buffalo Chicken Cups. These buffalo chicken spaghetti squash cups are full of tangy chunks of buffalo chicken and bursting with blue cheese and ranch in every bite. The magic of spaghetti squash and eggs bring everything together in a super tasty, perfectly portioned cup! What I love the most about spaghetti squash is the bulk factor.

Pour the rooster into the squash combination and stir to mix. Cook, stirring frequently, just until the chicken is cooked through and no longer pink. Taste and adjust seasoning if needed. You can cook Spaghetti Squash Buffalo Chicken Cups using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spaghetti Squash Buffalo Chicken Cups

It's 1 of large spaghetti squash.
It's 1/2 tablespoon of olive oil.
It's 1/8 teaspoon of pepper.
It's 1/4 teaspoon of salt.
You need 2 cups of cooked chicken breast, chopped into small cubes.
It's 2 tablespoons of blue cheese crumbles.
It's 1/3 cup of buffalo sauce (like Frank’s Red Hot sauce).
You need 2 of extra large eggs.
Prepare of Fresh chopped chives.
Prepare of Ranch dressing.

Using a fork, gently scrape the flesh of the squash into spaghetti-like strands. Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet.

Spaghetti Squash Buffalo Chicken Cups step by step

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..
Coat chicken breasts with seasonings and hot sauce and bake in the oven until done all the way through. Let cool. Cut into cubes or shred. I did a little bit of both.🤷🏻‍♀️😏👌.
Whisk the eggs in a large bowl and stir in the spaghetti squash..
Add the chicken cubes, blue cheese, and buffalo sauce to a bowl and stir to combine..
Pour the chicken into the squash mixture and stir to combine. 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..
Serve as a side dish or a main course! 👏.

Divide mixture between hollowed out squash halves and sprinkle tops with. Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Heat a small pot over medium-low heat. Add Buffalo sauce; stir until combined.