We are deep in football season, and with football season comes chicken wings with blue cheese. I love wings, but I'm not always interested in the mess associated with eating (or cooking) wings. I do sometimes crave the combination of buffalo wing sauce and blue cheese though, and that craving inspired this dish!
Cooking Spaghetti Squash
I really like spaghetti squash, so I've tried what I feel like is every possible way to cook it. I've tried the most common method to bake it at 375 degrees Fahrenheit cut side down before finishing it cut side up. I've cooked it in the crock pot and I've cooked it in the microwave, both of which are heralded as the easiest ways to cook spaghetti squash. Every one of those methods produces spaghetti squash that is so soggy that it comes out looking like an unrecognizable mess. It certainly doesn't look like the spaghetti that this squash was named after!
This method of cooking spaghetti squash has been so monumental for me that I'd like to give credit where credit is due. A big thank you to Katie over at Chocolate Covered Katie, the brilliant blogger who shared this! Click here for her full article.
Tips, Tools & Ingredients
Now that we have completed Spaghetti Squash 101, here is a pretty picture of what your dinner table could look like. Isn't that spaghetti squash beautiful?!
Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken
If you appreciate healthy food and crave the combination of buffalo wing sauce and blue cheese, than you will love this Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken! Check out the recipe below and share your thoughts in the comments. Enjoy!
Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken combines the bold flavors of football season in a healthy dish that's grain-free, gluten-free, Primal, and keto diet-friendly!Click To Tweet
Low Carb Buffalo Blue Cheese Spaghetti Squash with Chicken
Ingredients
- 3 lb spaghetti squash (approximately)
- 4-6 thick slices of bacon (up to 8 slices if cut thin)
- 2-3 oz blue cheese crumbles
- ¼ cup scallions, sliced thinly
- ¼ cup Buffalo wing sauce of your choice, such as Frank's Red Hot
- 3 Tbsp bacon fat (can be combined with avocado oil)
- 1 lb chicken breasts or thighs
Instructions
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Preheat oven to 400 degrees Fahrenheit. Place chicken on a baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Roast until done (about 20-25 minutes for chicken thighs, 35 minutes for chicken breasts). Remove and set aside. Increase oven temperature to 450 degrees Fahrenheit.
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While the chicken is roasting, cut the spaghetti squash in half cross-wise. Cut the stem off, if needed for the spaghetti squash to balance. Use a spoon to remove the seeds from the center. Place the spaghetti squash on a pan, cut side up. Roast for about 40 minutes. Remove and set aside.
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While the spaghetti squash is roasting, chop the bacon crosswise into ½ inch pieces and cook on medium-low heat until browned. Use a slotted spoon to remove the bacon from the pan and set aside. The bacon should have produced about 3 tablespoons of bacon fat. Keep it! Add avocado oil, if needed, to make the total oil 3 tablespoons.
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Use a fork to remove the spaghetti squash from the skin and place in a large bowl. Pour the bacon fat/oil over the spaghetti squash, followed by the buffalo sauce. Use tongs or salad hands to mix well. Add salt, if needed (this will depend on the amount of salt in the bacon and buffalo sauce, and your preference).
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Use tongs or forks to serve the spaghetti squash. Slice the cooked chicken and place on top. Sprinkle with cooked bacon pieces, blue cheese and scallions.
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If not serving with chicken thighs, drizzle wing sauce over the finished spaghetti squash dish and serve.
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This recipe sounds delicious. Thank you for the tip on how to cook spaghetti squash. I usually end up with the soggy stuff when I cook mine. Great blog!
Thank you, Dawn! Enjoy 🙂
I wonder if one could use turkey bacon for the bacon flavor and olive oil instead of the bacon fat??
Hi Dana, thanks for your question!
Regular bacon and bacon fat would provide the best flavor for this spaghetti squash. However, I think turkey bacon would still taste great, especially since it will be combined with blue cheese and buffalo wing sauce. Those flavors are just so good together!
Olive oil can be pretty flavorful, so I would recommend using a less flavorful oil for the substitution, like avocado oil or almond oil. Either of those oils would provide healthy monounsaturated fats while allowing the other flavors (blue cheese, bacon and buffalo wing sauce) to shine. Just remember to salt to taste if you make this substitution since avocado or almond oil won't have seasoning in it like bacon fat does.
I hope this answers your questions, and I hope you enjoy this dish!
Cheers!
Laura
A flavor party!! Simple ingredients, super tasty results!
Spaghetti squash is my new favorite!! Love your version, soo good!
I can taste the yummy flavor right from here! So delicious!
My husband would love this recipe. Thanks for sharing!
Ooooh, this sounds delicious! I love finding new ways to use spaghetti squash!
These are so many of my favorite ingredients!! Love blue cheese, and can't wait to make!
I can just taste the bacon, blue cheese and chicken bringing so much flavour to this dish! Loving this low carb option with healthy spaghetti squash!
I love spaghetti squash- and this recipe is fantastic! The flavors are amazing!
Great tips for cooking the spaghetti squash. And, that blue cheese and bacon, yum!
Football season and a healthy and delicious dish like this one - what else can one wish for, right? 🙂
Anything buffalo sauce with blue cheese and I'm in! I have a spaghetti squash sitting on my kitchen counter right now. This is looking like the perfect recipe for it.
WOW!! Pinning this recipe to make asap. This looks SO good!!
ALWAYS looking for a yummy way to serve spaghetti squash - delish!
What a fun flavor combination for spaghetti squash! Just perfect for football season too!