I survived Whole 30. Now can I get a cookie?? For those who are unfamiliar, Whole 30 is a reset similar to paleo. No dairy, grains, sugar, alcohol, legumes, any weird food additives/oils, etc. It really wasn’t that bad, and served its purpose for me, which was to tame the sugar demon. It’s kind of a problem to NEED dessert after every meal… I had to get pretty creative toward the end since this plan requires a lot of cooking. So, here is a winner, winner, chicken dinner that is Whole 30 compliant, tasty, and pretty easy: buffalo chicken spaghetti squash!
First, roast your spaghetti squash after slicing in half, face down on a pan. I found that Trader Joe’s has the best organic spaghetti squash since they charge per unit, rather than by the pound.
While the squash roasts, chop the celery and cook up the chicken. A skillet on the stovetop, in the oven, whatever floats your boat. For all our meat needs, we just started doing Butcher Box. If you’re going to eat meat, I think it’s really important to find quality products. Grass fed and finished, free-range, all that good stuff. Butcher Box sources meat that fit this criteria, and it comes straight to your door as a subscription based service. So far, so good. They have a promo now to get free bacon with your orders for the rest of the year!
Ok, back to the recipe. After the chicken finishes cooking, shred it up. The easiest way is to use an electric mixer with the paddle attachment, but a little elbow grease and two forks works, too.
When the squash is done and cooled, scoop out the goop and compost it. Save the good spaghetti and scoop into a bowl. Mix it up with the chicken, ranch, sauce, and celery. Tessemae’s makes a ranch dressing that has no added sugars, dairy, or additives. We didn’t have any hot sauce on hand, so I used Mighty Taco mild sauce. It’s a Buffalo, NY thing, but any wing/hot sauce that has no added sugar will work!
Next, put the spaghetti mixture back in the spaghetti squash shell and pop the whole thing back in the oven for 30 minutes.
Wow, that looks really unappetizing before baking. I promise it tastes better than it looks.
Bacon on top is optional, but I think bacon makes everything better. Just be sure to get no sugar-added bacon if you are trying to make this Whole 30 friendly (like Butcher Box). Cook this up while the squash shell bakes.
Remove from the oven, let cool, and add bacon plus sliced up green onions. Enjoy it fresh! A whole squash should make about 4 servings.
- 1 spaghetti squash
- 4 chicken breasts
- ⅓ cup Tessamae's ranch dressing
- ⅓ cup wing sauce, adjust to taste
- 1 bunch celery, sliced
- 1 bunch green onions, sliced
- 4 slices bacon, optional
- Preheat oven to 400 degrees.
- Slice spaghetti squash in half and scoop out seeds and slimy slop.
- Place cut side down on a pan and roast spaghetti squash in the oven for about 30 minutes. You'll know it's done when you can pierce the shell easily with a fork.
- While squash roasts, cook the chicken. After it is cooked through, shred it up. The easiest way to do this is put in a mixer with the paddle attachment. If you don't have a mixer, use two forks and pull apart the chicken.
- Let squash cool for a least 15 minutes, then scoop out the spaghetti and place in bowl. Save the squash shell!
- Mix chicken, spaghetti squash, sauces, and celery and put back in the shell.
- Bake for 25 minutes, and let cool for 10 minutes. Top with green onions and crumbled bacon. Enjoy!