Spaghetti squash filled with buffalo chicken-- gluten free, dairy free, and whole 30 compliant
Ingredients
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
Instructions
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!
Notes
This tastes best fresh. If you only want to make half of the squash, cook the whole thing, but set aside the spaghetti squash shell and mix with the chicken the day you want to eat it. I think it's the moisture of the squash mixed with ranch that tastes a little off to me if it sits in the fridge too long.
Recipe by Passports and Provisions at https://www.passportsandprovisions.com/2018/02/08/buffalo-chicken-spaghetti-squash/