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Buffalo Chicken Stuffed Spaghetti Squash

Tuesday, January 15, 2019 Edit


This is for the Buffalo chicken lovers who want a dish they can really tuck into and enjoy without any guilt. Drizzling the twice baked squash with creamy ranch dressing or a sprinkling of blue cheese (sorry, not Whole30) takes it over the top. You just might want to hide any leftovers – it’s that good!

AUTHOR:THE REAL FOOD DIETITIANS
PREP TIME:15 MINS
COOK TIME:45 MINS
TOTAL TIME:1 HOUR
YIELD:4
CUISINE:PALEO, WHOLE30, GRAIN-FREE


INGREDIENTS
  • 1 ¼ lbs chicken breast, cooked and shredded
  • 1 medium spaghetti squash, halved (about 3 lbs.)
  • 2 ribs celery, thinly sliced
  • 2 green onions, white and green parts thinly sliced
  • ½ cup diced red bell pepper
  • ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
  • Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
  • Optional: 1/4 cup crumbled blue cheese (omit for Whole30)

INSTRUCTIONS

To roast the squash:
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Slice both ends from squash and discard.
  4. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
For full instructions you can go to : http://therealfoodrds.com