Buffalo Chicken Spaghetti Squash

I made this for today’s Patriots play-off game, and as the Pats managed to squeeze out a win against the Ravens, I now consider this dish lucky. I love football snacks, but they are not always the healthiest, so I was excited to trade out my beloved buffalo wings for a slightly more healthy option- buffalo chicken stuffed into a spaghetti squash.

I’ve discussed many times my love for the magical spaghetti squash. However, cutting one in half can be a nightmare. I was watching Rachael Ray last week, and she mentioned that you should start cooking the squash whole until it starts to get tender, and then cut it in half. While it was still a challenge, it was definitely easier and my knife didn’t get stuck like it always does.

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  • 1 whole spaghetti squash
  • EVOO
  • 2 boneless chicken breasts, cubed
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • Buffalo sauce (I use Frank’s)
  • 1 cup mozzarella, shredded
  • blue cheese dressing (optional)

Preheat oven to 375, and place whole squash on a baking sheet. After about 15 minutes, remove from over, cut in half, scrape out seeds, and place face down on baking sheet. Cook for another 30 minutes.

Meanwhile, heat olive oil over medium heat in a frying pan, and add onion and celery. Cook 2-3 minutes and then add chicken. Cook until no longer pink and add buffalo sauce.

When squash is done, scrape squash with a fork to bring out some of the strands. Stuff with chicken mixture, and top with cheese. Broil on high until cheese is melted. Drive with blue cheese dressing if desired.

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