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Buffalo Chicken Spaghetti Squash Bake


Buffalo Chicken Spaghetti Squash Casserole


I truly love the versatility of spaghetti squash. Just pop it into the microwave until tender and the trick is to squeeze out some of the water (don’t go overboard). This veggie can really be mixed with anything and it keeps you full and satisfied for very little calories! Miracle veggie if you ask me. 🙋🏼‍♀️ The cottage cheese adds the extra boost of protein and makes this dish super decadent tasting (trust me!!).


Ingredients:


🍴1 medium spaghetti squash

🍴1 red bell pepper diced

🍴 2 green onion stalks diced

🍴 2 celery stalks diced

🍴 1/2 Rotisserie chicken (shredded)

🍴 1/2 cup @good_culture cottage cheese

🍴 1/4 cup blue cheese crumbles

🍴 1/4 cup @primalkitchenfoods Buffalo sauce

🍴 1/8 cup ranch

🍴 1/8 cup shredded cheddar

🍴 1 tbsp garlic powder

🍴 Cilantro for taste


Directions:


1️⃣ Preheat oven to 400. Pierce spaghetti squash with knife all over. Microwave for 5 min. Rotate and microwave another 3-5 min until slightly tender on outside.

2️⃣ Dice red bell pepper, celery, and green onion (white parts).

3️⃣ Sauté veggies with olive oil, salt, pepper ,and garlic powder until tender while spaghetti squash cooks.

4️⃣ Carefully take out spaghetti squash and cut in half. Let cool. Scoop out seeds and gooey Center. Shred squash from sides and place in dish towel. Ring out most water from squash. Will form into ball.

5️⃣ Add shredded chicken (about 1.5-2cups), sautéed veggies, spaghetti squash, cottage cheese, blue cheese, Buffalo sauce, ranch and some cilantro to bowl and mix well with fork. Add salt and pepper to taste.

6️⃣ Lightly spray 9x9 cooking dish with avocado or olive oil spray.

7️⃣ Add mixture to dish and top with shredded cheddar.

8️⃣ Bake for 20-25 minutes or until cheese is bubbly.

9️⃣ Top with ranch, Buffalo sauce, green part of onion and cilantro.

🔟 Enjoy!

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