With the regular season behind us and the playoffs ahead, we are deep in football season. 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 or the sluggish feeling I get after eating wings. I do sometimes crave the combination of buffalo wing sauce and blue cheese though, and that craving inspired this dish.
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 cut side down in a little water 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.
Now that we have completed Spaghetti Squash 101, here is a pretty picture of what your dinner table could look like, followed by the recipe. Isn’t that spaghetti squash beautiful?!
Buffalo Blue Cheese Spaghetti Squash
Grain-free | Gluten-free | Primal | Low-Carb | Keto Diet-friendly
- 3 lb spaghetti squash (approximately)
- 8 thick slices of bacon
- 4 oz blue cheese crumbles
- 1/4 scallions, sliced thinly
- Buffalo wing sauce of your choice, Red Hot
Preheat oven to 450degrees.
Cut spaghetti squash in half cross-wise. Cut the stem off, if needed for the spaghetti squash to balance. Place the spaghetti squash on a pan, cut side up. Roast for about 40 minutes. Remove and set aside.
While the spaghetti squash is roasting, chop the bacon and cook on medium-low heat until browned. Remove from heat and set aside. The bacon should have produced at least 2 tablespoons of bacon fat. Keep it!
If boneless, skinless chicken thighs are going to be included, they can be cooked while the spaghetti squash is in the oven. Either roast them in a separate oven at 400 degrees for 30 minutes, or cook them in a skillet (in a little bit of bacon fat).
Use a fork to remove the spaghetti squash from the skin and place in a large bowl. Pour the bacon and bacon fat over the spaghetti squash, followed by the blue cheese. Toss well and add salt to taste, if needed.
Use tongs or forks to serve the spaghetti squash. Sprinkle scallions over the top. If serving with chicken thighs, toss the chicken thighs in wing sauce and serve with spaghetti squash.
If not serving with chicken thighs, drizzle wing sauce over the finished spaghetti squash dish and serve.
I hope you enjoy this dish! Please leave any comments or questions below.
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