Buffalo Chicken with Spaghetti Squash
Warm and spicy it is like eating wings in a bowl.
Servings Prep Time
6Servings 10 Minutes
Cook Time
45Minutes
Servings Prep Time
6Servings 10 Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Preheat oven to 375. Slice spaghetti squash in half. Clean out seeds.
  2. Use small amount of EVOO on squash. Place open side down on a baking sheet. Roast squash for 45 minutes or until slightly brown and soft. (you should be able to squish the outer portion of the squash with an oven mitt)
  3. While the squash is roasting… Place a large skillet over medium to high heat and add the rest of the EVOO. Add chicken and cook until done, stirring often. Takes about 5-6 minutes.
  4. Add the carrot, onion, celery, garlic, paprika, salt and pepper. Cook the veggies until tender, about 3-4 minutes.
  5. Add the Franks Buffalo Sauce and mix until all ingredients are covered. Remove from heat
  6. Once the spaghetti squash is roasted remove from oven. Let it cool!!! Using a heating pad use a fork to shred the inside of the squash. Place the squash into the skillet with the rest of the ingredients and mix. Add more sauce if needed.
  7. Dish out and sprinkle with blue cheese and scallions I am kind of obsessed with the cheese so I added a little more than you really need 😉
Recipe Notes

This is another recipe to watch the heart burn reaction on. Have those tums ready!

If you are pregnant: Remember to cook the chicken thoroughly. I am a little paranoid about this from getting food poisoning so I usually cook the chicken 6-7 mins instead of 5-6.

Blue Cheese, while amazing, is a soft cheese which is on the no-no list so make sure it is pasteurized! If there is any doubt do not eat it. Switch the blue cheese out for some Monterey Jack or Colby cheese.