Buffalo Chicken Stuffed Spaghetti Squash
This spaghetti squash is delicious with the taste of buffalo chicken stuffed inside. Make this anti-inflammatory meal as a Paleo, gluten free dish or try it with the addition of cheese for a Keto option.
Ingredients
- 2 spaghetti squash halved and seeded
- 2 cups cooked and shredded chicken breasts
- ½ red onion chopped
- ¼ cup sliced green onion
- 1 red bell pepper seeded and diced
- 3 celery stalks chopped
- ¾ cup shredded Cheddar Jack cheese divided (Keto option)
- ½ cup plain Greek or coconut yogurt
- ½ cup Frank's HotSauce
- Salt and pepper to taste
- ⅓ cup blue cheese crumbles Keto option
- 2 Tbsp chopped fresh parsley for garnish
- Non-stick cooking spray
Instructions
- Preheat oven to 400°F and line a sheet pan with foil and spray with cooking spray.
- Place squash cut-side down on sheet pan. Cook about 35-45 minutes or until fork tender.
- In a large bowl, combine chicken, onion, green onion, bell pepper, celery, 1/2 cup cheese (Keto option), yogurt and hot sauce.
- Reduce oven heat to 350°F. Using a fork, scrape squash out of shells and stir into bowl with chicken mixture. Season with salt and pepper to taste. Divide filling among shells. Top with remaining Cheddar Jack and blue cheese (Keto option).
- Return squash to oven and bake until filling is warmed through, about 15-20 minutes. Top with parsley if desired.