Hello, all! Happy fall! It has been a very long time since I last wrote- but this recipe makes up for the wait! For anyone who loves buffalo chicken dip, this is a great option. It is a delicious vegetarian dish, but also flexes well to include chicken if you prefer. The added bonus of this recipe is that it uses up some of our local fall produce: spaghetti squash! I ran across a similar recipe a few years ago and have been making my version ever since. Here’s the recipe:
Ingredients:
- 1 medium spaghetti squash, halved and seeds removed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup shredded Cheddar or Monterey Jack cheese
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup buffalo sauce
- 2 cups shredded chicken (if desired)
Preheat the oven to 400F and cover a small baking sheet in aluminum foil. Rub the cut sides of the spaghetti squash with the olive oil and sprinkle with salt and pepper to taste.
Place the squash cut side down on the baking sheet and bake for 40 minutes.
Allow the squash to cool slightly so that you can handle it (or you can use oven mitts, like I do. I’m impatient.) Using a fork, scrape the squash into strands until all the flesh is in strands.
In a medium bowl, combine the squash with all remaining ingredients except the mozzarella.
Place mixture in an 8″x4″ baking dish and sprinkle with mozzarella.
Bake for an additional 25 minutes.
And that’s it! This dip goes really well with tortilla chips or veggie sticks. It’s really savory, has great texture, and as a bonus, it’s veggies!
Happy cooking!