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Buffalo Chicken Stuffed Spaghetti Squash Recipe

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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.