Buffalo Chicken Stuffed Spaghetti Squash

Oh my goodness guys... I have found my new go-to chicken recipe to make when I need something quick or in bulk for travel. This buffalo chicken was the bomb and so easy to make!!! I found Tessemae’s Mild Buffalo Sauce at my local Whole Foods and other then that, the ingredient list on this recipe is short and simple. I bought 2 smaller spaghetti squashes and when they were done roasting I shredded them and distributed them evenly over 6 meals. Since I only had 4 half squash bowls, I stuffed those 4 and put them back in the oven as the recipe calls for (leaving 2 meals that didn't go back in the oven). Although, as I type this I realize I did not mix the squash with the chicken before putting it back in the oven, I just put the chicken on top of the squash. Oh well. If you dont want to have a stuffed squash you can totally just pull the spaghetti squash and distribute into your meal containers, then top with however much chicken you want. The chicken is plenty flavorful and delicious without the ranch sauce too, but I'm sure adding that would taste great if you absolutely need a garnish. Also, like I said before this buffalo chicken recipe will be my new go-to, so don't feel like you need to pair it with the spaghetti squash if you don't want to. However, everyone should give this recipe a try! I seriously cannot wait to eat my meals this week.

Buffalo Chicken Stuffed Spaghetti Squash
Ingredients:

• 1 ¼ lbs chicken breast, cooked and shredded (I used a little over 2 lbs)
• 1 medium spaghetti squash, halved (about 3 lbs.)
• 1 rib celery, thinly sliced
• 1-2 green onions, white and green parts thinly sliced
• ¼ cup diced red bell pepper
• ½ cup Tessemae’s Mild Buffalo Sauce

Directions:
To roast the squash:

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Slice both ends from squash and discard.
4. Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.
5. Scoop seeds and stringy insides out using a large spoon.
6. Place squash cut-side down on the baking sheet.
7. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
8. While squash is roasting, cook the chicken.

To cook the chicken:

1. Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
2. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:

1. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
2. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30).

Original recipe found here