Buffalo Chicken Stuffed Spaghetti Squash
This can be really for the Buffalo chicken lovers who need a dish that they could definitely tuck into and appreciate with no guilt. Drizzling the double baked squash with creamy ranch dressing along with a sprinkling of blue cheese (sorry, not Whole30) requires on it on the top. You just may want to conceal any leftovers.
Servings 4
Calories 308kcal
Ingredients
- 1 medium spaghetti-squash, halved (about 3 lbs)
- 1¼ lbs chicken-breast, cooked and shredded
- 2 green-onions, white and green parts thinly sliced
- 2 ribs celery, thinly sliced
- ½ cup Tessemae’s Mild Buffalo-Sauce (or make our easy Homemade Buffalo Sauce)
- ½ cup diced red-bell pepper
- ¼ cup crumbled blue-cheese (Optional)
- ¼ cup Tessemae’s Creamy-Ranch Dressing or Homemade-Paleo Ranch Dressing (Optional)
Instructions
To roast the squash
- Preheat oven to 350°F.
- Line a baking sheet with parchment-paper & put aside.
- Slice both endings out of skillet & discard.
- Stand squash up on one of it has cut ends & utilize a huge knife to cut the squash in half lengthwise.
- Scoop seeds & stringy insides out with a spoon.
- Place squash cut-side back on the baking sheet.
- Bake for 30-40 mins until squash is tender. Baking time will be dependent on the magnitude of your skillet, bigger squash demanding a more cook time. When squash is tender, then allow to cool slightly before having a fork to gently scratch the skillet into a big bowl. Reserve the skillet.
- While squash is roasting, cook chicken.
To cook the chicken
- Instructions for Immediate Pot: Add rack into inner pot. Add 1 cup broth or water. Lay chicken on rack. Secure lid & choose chicken setting and raise the time to 17 mins. In the end of their cooking period, let pressure to naturally discharge for 5 minutes and then reverse the port valve and discharge the rest of the pressure. Transfer chicken to a cutting board to cool somewhat before shredding with two forks.
- Instructions for Stovetop: Put a medium skillet over medium-high heat. Add 1 tsp avocado or coconut-oil and swirl pan to coat with oil. Add chicken and 1/2 cup-water. When the water starts to simmer, reduce heat and cover. Cook chicken for 15-18 mins or until cooked through. Move chicken to a cutting board to cool somewhat before shredding with 2 forks.
To assemble the stuffed squash
- Put skillet shreds, chicken, onions, celery, peppers and Buffalo-sauce in a big-bowl. Toss well to coat. Spoon squash mixture into the skillet. Return the packed shells back into the baking sheet and put in 350°F oven for 10-15 mins until heated through.
- Serve with Tessemae's Creamy-Ranch Dressing (such as Whole30) or crumbled blue-cheese, if desired.