This simple, 7 ingredient Buffalo Chicken Stuffed Spaghetti Squash recipe couldn’t be any easier… or tastier. Perfect for the person who LOVES to kick up the heat… but also wants to kick up the immune-boosting side effects. It may be simple, but this recipe is packed with vitamin C, vitamin A, iron, calcium, omega-3 and omega-6 fatty acids… and that’s just from the spaghetti squash! This recipe is ready to eat in 1 hour.
Buffalo Chicken Stuffed Spaghetti Squash
Serves: 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
1 lb. chicken breast, cooked and shredded 1 medium spaghetti squash, halved 2 celery stalks, thinly sliced 2 green onions, both parts, sliced ½ cup red bell pepper, diced ½ cup buffalo sauce ¼ cup ranch dressing
Preheat oven to 400F and line a baking sheet with parchment paper.
Place entire squash on a rack in the oven and bake for 50 minutes.
Remove squash from the oven and let cool slightly. Slice in half, discard of seeds and inner squash strands, and then using a fork, shred the squash into a large bowl.
Add all the remaining ingredients in the bowl and stir to combine. Add the squash mixture back into the shells and place back in the oven for 15 minutes, or until cooked through.
Can omit ranch and sub/add in alternate vegetables.
Calories: 300 Fat: 14g Carb: 13g Fiber: 4g Protein: 36g