So I put out a LOT of comfort food that isn’t always good for you, though I don’t JUST eat like that I really do have a lot of good tasting food that is also healthy lol. One of my friends… I’m looking at you Cutler (👍😂 ) .. Who I know loves my recipes but wanted more stuff he could make. Nick is one of the guys I know who is really healthy conscious and into fitness. Though like me years ago he doesn’t have TONS of time to cook. Husband, Dad, Pro Wrestler.. busy dude!So this one is for you Nick…. Buffalo Chicken Stuffed Spaghetti Squash!! Seriously this is a really healthy recipe plus it’s freakin’ buffalo chicken lol. It doesn’t get much better than that. So guys go ahead give this one a shot, I mean I have been going crazy with comfort food and this is New Years resolution time so I mean I have to throw one out there at least lol.
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Buffalo Chicken Stuffed Spaghetti Squash Recipe
Ingredients
- 1 lb. Chicken Breast Cooked & Shredded
- 1 Spaghetti Squash
- 1 Celery Rib
- 2 Green Onions Diced
- 1/4 Cup Red Bell Pepper Chopped
- 1/2 Cup Buffalo Sauce I use Frank’s Red Hot
- 1/4 Cup Ranch Dressing – Optional
- 1/4 Cup Blue Cheese Crumble – Optional
Instructions
- Preheat oven to 350°F.
- Slice both ends from squash and discard. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon.
- Place squash cut-side down on the baking sheet.
- Bake for 30-40 minutes or until squash is tender.
- When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken in medium pan over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
- Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
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