Buffalo Chicken Spaghetti Squash
A healthy twist on buffalo chicken!
Servings 2 people
Equipment
- baking tray
- large nonstick skillet
Ingredients
- 1 spaghetti squash halved lengthwise and seeded
- 1 tbsp avocado oil
- ¾ cup carrots diced about 1 large carrot
- ¾ cup celery diced about 2 large stalks
- ½ cup diced onion
- ¼ cup unsweetened almond milk
- 2 tsp minced garlic
- 1 lb boneless, skinless chicken breast cooked and shredded
- 4 oz reduced fat cheddar cheese shredded
- ¼ cup mild buffalo sauce
- ¼ tsp celery salt
- ½ cup crumbled blue cheese
- ¼ cup chopped scallions for topping (optional)
Instructions
- Preheat oven to 400° and line a rimmed baking dish with foil. Place squash, cut side down on foil and bake for 40 to 45 minutes. Remove from oven and flip over. Once cool enough to handle scrape out the flesh using a fork and set aside. Reduce oven temperature to 350°.
- Meanwhile, heat a large nonstick skillet over medium heat. Add carrots, celery, onion, and garlic and cook until softened; about 10 minutes, stirring occasionally.
- Reduce heat to low and add chicken, cheddar cheese, buffalo sauce, almond milk, and celery salt and cook until cheese is completely melted. Add the reserved squash and stir to combine.
- Divide the mixture between the halves and place back on the baking sheet and heat through; about 20 minutes.
- To serve sprinkle blue cheese on top and scallions, if desired.
Notes
How can my kids help? Have your kids scrape out the squash with a fork. They will have a ball doing it :) P.S. I served my kids a bowl of spaghetti squash and told them it was spaghetti and they believed me :) Mom Win!