Buffalo Chicken Stuffed Spaghetti Squash
Ingredients
-
1 ¼
lbs
chicken breast, cooked and shredded
-
2
medium
spaghetti squash, halved (about 2–2 ½ lbs)
-
2
ribs
celery, thinly sliced
-
2
green onions
white and green parts thinly sliced
-
½
cup
diced red bell pepper
-
½
cup
buffalo sauce
-
¼
cup
creamy ranch dressing (optional)
-
¼
cup
crumbled blue cheese (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the spaghetti squash by cutting off both ends, slicing it in half lengthwise, and scooping out the seeds. Place it cut-side down on the baking sheet and bake for 30-40 minutes until tender.
- While the squash is baking, cook the chicken using your preferred method (Instant Pot or stovetop) and shred it.
- In a large bowl, combine the squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Mix well.
- Spoon the mixture back into the reserved squash shells and place them on the baking sheet. Bake for an additional 10-15 minutes until heated through.
- Serve topped with ranch dressing and crumbled blue cheese if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
308
Total fat
14g
Total carbohydrates
13g
Total protein
36g
Sodium
582mg
Cholesterol
mg
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