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With only 42 calories and 10 carbs (not to mention packed with vitamins + minerals) in a 1-cup serving of cooked spaghetti squash, this veggie is an AWESOME alternative to high-calorie, high-carb traditional pasta.
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Buffalo Chicken Stuffed Spaghetti Squash
With only 42 calories and 10 carbs (not to mention packed with vitamins + minerals) in a 1-cup serving of cooked spaghetti squash, this veggie is an AWESOME alternative to high-calorie, high-carb traditional pasta.
Makes about 3 servings
Ingredients:
- 1 lb. chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 3 lbs.)
- 1 rib celery, very thinly sliced
- 1-2 green onions, sliced thin
- 1 red chili, seeded & sliced thin
Homemade Buffalo Sauce:
- 1/3 cup all natural spicy tomato sauce
- 1 Tbsp ghee
- 1 Tbsp coconut aminos, or Bragg’s liquid aminos
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- sea salt and pepper to your taste
Instructions:
Preheat oven to 375 degrees f.
Line a baking sheet with parchment paper and set aside.
Slice the squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with avocado oil, or olive oil and sprinkle with sea salt and black pepper to taste.
Place the squash cut-side down on a rimmed baking sheet. Bake for about 45-60 minutes, until the squash flesh is fork-tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time.
Remove from the oven and set aside to cool then use a fork to gently scrape the spaghetti squash into a large bowl. Reserve the squash shells intact.
Meanwhile, place a small saucepan over medium heat. Add all the buffalo sauce ingredients to the saucepan. Once ghee is melted, whisk well to combine.
Place squash shreds, cooked chicken, celery, onions, chili and buffalo sauce in a large bowl. Toss well to combine.
Spoon buffalo chicken mixture into the reserved squash shells.
Return the stuffed shells back to the baking sheet and place in the preheated oven for 10 minutes or until heated through.
Enjoy!
â¤Rachel
Ingredients
- 1 lb. chicken breast, cooked and shredded
- 1 medium spaghetti squash, halved (about 3 lbs.)
- 1 rib celery, very thinly sliced
- 1-2 green onions, sliced thin
- 1 red chili, seeded & sliced thin
Homemade Buffalo Sauce:
- 1/3 cup all natural spicy tomato sauce
- 1 Tbsp ghee
- 1 Tbsp coconut aminos, or Bragg's liquid aminos
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- sea salt and pepper to your taste
Instructions
- Preheat oven to 375 degrees f.
- Line a baking sheet with parchment paper and set aside.
- Slice the squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with avocado oil, or olive oil and sprinkle with sea salt and black pepper to taste.
- Place the squash cut-side down on a rimmed baking sheet. Bake for about 45-60 minutes, until the squash flesh is fork-tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time.
- Remove from the oven and set aside to cool then use a fork to gently scrape the spaghetti squash into a large bowl. Reserve the squash shells intact.
- Meanwhile, place a small saucepan over medium heat. Add all the buffalo sauce ingredients to the saucepan. Once ghee is melted, whisk well to combine.
- Place squash shreds, cooked chicken, celery, onions, chili and buffalo sauce in a large bowl. Toss well to combine.
- Spoon buffalo chicken mixture into the reserved squash shells.
- Return the stuffed shells back to the baking sheet and place in the preheated oven for 10 minutes or until heated through.
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