So, this buffalo chicken stuffed spaghetti squash is seriously one of the best spaghetti squash recipes I've ever had!  The buffalo chicken is shredded and mixed with cheese and some sauteed veggies that compliment this dish perfectly. 

When I order buffalo chicken out at a restaurant I always want to dunk it into some blue cheese.  When I get to dip some crispy carrots and celery into the blue cheese, as well, it gets even better!  So, when you toss all those things together in one dish how can you go wrong?  You can't!

Why eat spaghetti squash

I recently started reading a book called, "How Not To Die", by Gregory Michael.  The book is all about discovering foods that are scientifically proven to prevent and reverse disease. 

The most recent chapter I read talked all about antioxidants and free radicals.  Antioxidants are basically substances that can prevent or slow damage to cells caused by free radicals.  They are compounds that inhibit oxidation.  Oxidation is a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage cells of organisms.  This is basically why we age. 

According to the theory I read about in, "How Not To Die", the resulting cellular damage is what essentially causes aging. You can slow down this oxidant process by eating foods containing lots of antioxidants.  Spaghetti squash is a high antioxidant food 🙂 So eat up ladies and gents who are starting to see those wrinkles 😉

Ingredients to make this meal

You will need the following:

1. 1 spaghetti squash halved lengthwise and seeded
2. 1 tbsp of avocado oil
3. ¾ cup of diced carrot (about 1 large carrot)
4. ¾ cup of diced celery (about 2 large stalks)
5. ½ cup of diced onion
6. ¼ cup of unsweetened almond milk
7. 2 tsp of minced garlic
8. 1 pound of boneless, skinless chicken breast (cooked and shredded)
9. 4 ounces of reduced fat shredded cheddar cheese
10. ¼ of mild buffalo sauce, Tessemae's is my favorite - Tessemae's Mild Buffalo Sauce
11. ¼ tsp of celery salt
12. ½ cup of crumbled blue cheese
13. ¼ cup of chopped scallions (optional for topping)

How to make this meal

First, start off by preheating your oven to 400° and line a rimmed baking sheet with foil.  Place squash, cut side down on foil and bake for 40 to 45 minutes.  Remove from oven and turn squash over to let it cool a bit. 

Once, it is cool enough to handle use a fork and scrape out the strands of flesh.  Set the shells aside and reduce the oven temperature to 350°.  Meanwhile, heat the oil in a large nonstick skillet over medium heat.  Add the carrots, celery, onion, and garlic and cook, stirring often; until softened; about 10 minutes.

Next, reduce heat to low and stir in the chicken, cheddar cheese, buffalo sauce, almond milk, and celery salt and cook until the cheese is completely melted. Add the reserved spaghetti squash and stir to combine.  Then, divide the chicken mixture between the halves.  Place back on the baking sheet and heat through, about 20 minutes.  To serve sprinkle some blue cheese on top or some extra cheddar if you don't like blue cheese, like my hubby!

I tricked my kids into thinking this spaghetti squash with actual spaghetti 🙂  Below is a picture of my daughter, Taylor's bowl with some spaghetti squash and a tiny bit of red sauce mixed in!

Here she is enjoy her dinner of spaghetti squash AKA spaghetti 😉