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Buffalo Chicken Stuffed Spaghetti Squash  

RECIPE SUMMARY

 

Buffalo Chicken Stuffed Spaghetti Squash  

Makes 4 servings: Each serving counts towards 2 cups of Vegetables (1 cup restricted vegetables), 1 dairy option, 1 serving of protein   

 

INGREDIENTS

 1 medium Spaghetti Squash (about 4 cups cooked Squash)
 Spray Olive Oil
 2 lbs Chicken
 Sea salt to taste
 Black Pepper to taste
 2 cup Celery, diced
 ½ cup Green Onions, sliced
 1½ cup Broccoli, broken into small florets
 ¼-½ cup Franks Red Hot Buffalo Sauce (adjust to taste, start with ¼ cup)
 8 tablespoons Reduced Fat Feta Cheese (optional)

 

DIRECTIONS

1

Heat the oven to 400ºF, and line a baking sheet in aluminum foil.

2

Use a serrated knife to cut through the spaghetti squash skin, cut in half lengthwise on the squash, the ends may need to be cut through. Once the skin has been cut through, use a chef’s knife to cut through the flesh of the squash, do this in several steps.

3

Spray the prepared baking sheet with oil and place the squash cut side down. Place the tray in the oven and bake for 30-40 minutes.

4

Remove the squash from the oven and reduce the oven temperature to 375ºF. Allow the squash to cool, use tongs to flip the squash cut side up to release the heat quickly.

5

While squash is cooling, dice the chicken and season it with sea salt and pepper, cook until done, about 7 minutes, once cooked remove heat from the chicken.

6

Using a fork gently scrape the squash into a large bowl.

7

Add in the remaining ingredients to the squash (except the feta) and stir to combine (adjust the seasoning as needed).

8

Place the filling in a baking dish or back into the squash shells and top with the feta (optional), place the squash back in the oven for another 30 minutes.

9

Remove and serve.

 

Ingredients

 1 medium Spaghetti Squash (about 4 cups cooked Squash)
 Spray Olive Oil
 2 lbs Chicken
 Sea salt to taste
 Black Pepper to taste
 2 cup Celery, diced
 ½ cup Green Onions, sliced
 1½ cup Broccoli, broken into small florets
 ¼-½ cup Franks Red Hot Buffalo Sauce (adjust to taste, start with ¼ cup)
 8 tablespoons Reduced Fat Feta Cheese (optional)

Directions

1

Heat the oven to 400ºF, and line a baking sheet in aluminum foil.

2

Use a serrated knife to cut through the spaghetti squash skin, cut in half lengthwise on the squash, the ends may need to be cut through. Once the skin has been cut through, use a chef’s knife to cut through the flesh of the squash, do this in several steps.

3

Spray the prepared baking sheet with oil and place the squash cut side down. Place the tray in the oven and bake for 30-40 minutes.

4

Remove the squash from the oven and reduce the oven temperature to 375ºF. Allow the squash to cool, use tongs to flip the squash cut side up to release the heat quickly.

5

While squash is cooling, dice the chicken and season it with sea salt and pepper, cook until done, about 7 minutes, once cooked remove heat from the chicken.

6

Using a fork gently scrape the squash into a large bowl.

7

Add in the remaining ingredients to the squash (except the feta) and stir to combine (adjust the seasoning as needed).

8

Place the filling in a baking dish or back into the squash shells and top with the feta (optional), place the squash back in the oven for another 30 minutes.

9

Remove and serve.

Buffalo Chicken Stuffed Spaghetti Squash  

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