Buffalo Shrimp Spaghetti Squash Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable. Spaghetti squash is the perfect stand-in for carb-dense noodles..

Ingredients of Buffalo Shrimp Spaghetti Squash

  1. You need 1 of Spaghetti Squash.
  2. It's 1/2 lb of Shrimp.
  3. Prepare 1 cup of Buffalo Sauce.
  4. You need 1/4 cup of Ranch.

Buffalo Shrimp Spaghetti Squash instructions

  1. Preheat oven to 425. Cut squash in half and scoop out the seeds..
  2. Put squash in oven for 45-50 mins. While that's roasting, clean and devein shrimp..
  3. With around 5 mins left on the squash heat some oil (optional, just to keep shrimp from burning) in a pan and throw the shrimp in..
  4. Take the squash out when time is up. Scrape out with a fork, it'll look like noodles and put in the pan. Mix the buffalo sauce and ranch in the pan..
  5. Let cook together for 4-5 mins on Low-med heat..
  6. Serve.

Stir the chicken, cheese, hot sauce, yogurt, jalapeno, whites of the green onions, salt, and pepper into the noodles. Divided the mixture into the two shells of the squash. Top the squash with the second addition of cheddar cheese. 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.

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