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Creamy Buffalo Chicken Dip Stuffed Fall Squash Boats

creamy buffalo chicken dip stuffed squash boats - featured image
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A happy accident turned weeknight staple! Creamy, spicy buffalo chicken dip is stuffed into tender roasted acorn squash boats for a comforting, low-carb, and utterly delicious fall meal that comes together in about 40 minutes.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/4 cup chopped green onions
  • 2 tablespoons butter, melted
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out all the seeds and stringy pulp with a large spoon.
  3. Brush with butter: Place the squash halves cut-side up on a lined baking sheet. Brush the cut sides and inside cavity with the melted butter. Season lightly with salt and black pepper.
  4. Roast the squash: Roast for about 20-25 minutes, until fork-tender but still holding its shape.
  5. Make the filling: While the squash roasts, combine the shredded chicken, softened cream cheese, buffalo wing sauce, and ranch dressing in a mixing bowl. Stir until well combined and creamy.
  6. Stuff the squash: Once the squash is done roasting, carefully spoon the buffalo chicken mixture into each half, dividing it evenly.
  7. Top with cheese: Sprinkle the shredded cheddar cheese generously over the top of each stuffed squash boat.
  8. Bake again: Return the baking sheet to the oven and bake for another 10-12 minutes, until the cheese is melted and bubbly and the filling is heated through.
  9. Garnish and serve: Remove from the oven and let cool for 2-3 minutes. Sprinkle the chopped green onions over the top. Serve hot.

Notes

Don’t skip the pre-roast of the squash for the best texture. Use room temperature cream cheese for easier mixing. Shred your own cheese for smoother melting. Let the squash boats rest for 2-3 minutes after baking to allow the filling to set. Line your baking sheet with parchment paper for easy cleanup.

Nutrition

Keywords: buffalo chicken dip, stuffed squash, acorn squash, fall recipe, weeknight dinner, game day, low carb, gluten free

Find it online: https://lindabake.com/creamy-buffalo-chicken-dip-stuffed-fall-squash-boats/