Due to popularity on my Instagram stories and on our table, I give to you, Buffalo Chicken Spaghetti Squash!
I used the recipe from thecleaneatingcouple.com as a base guideline, but I have changed a few things after making it for us a couple of times, so I’ll write that version out here.
Feeds four (with some leftovers, if everyone was only ‘just ready to eat’ and not ‘crazy hungry’ 😜)
Now, I know this picture doesn’t make it look THAT appealing but that is because it tastes good and I didn’t want to waste time trying to get a good picture, when I could spend that time getting it in my belly!
1 large spaghetti squash
3 cups of cooked, shredded chicken
1 1/2 cups chopped broccoli
1 cup shredded cheese
1/4 cup shredded parmesan
1/3 cup Frank’s Red Hot Sauce*
1/2 cup greek yogurt or sour cream, whichever you have available
*I like it with this much spiciness but some of my family members said they would prefer it a little LESS spicy.
Depending on your spicy food preference/tolerance, you could do a little less, or more.
I consider my tolerance to be a ‘higher than medium’ but less then ‘medium high’ 😏🔥
Preheat the oven to 400 degrees F.
While the oven heats, slice your spaghetti squash in half and remove the seeds. Drizzle with a couple teaspoons of oil and season with salt and pepper before laying the squash face down and cooking for 30 minutes.
Shred the squash into a bowl and mix in all the remaining ingredients except for the parmesan.
You can either put the mixture back into the squash shells to bake, or spread it out on a pan, the choice is yours and it’s simply for presentation reasons 💁🏻
Top with the parmesan and return it to the oven to heat for 20 minutes.
You can put the oven to broil for the last few minutes to get the crispy, cheesey top… if that’s something that interests you as a semi normal human with any kind of taste buds 😉
Remove from oven, dish up, enjoy and talk about what a great recipe you got from Jemstory 😉😋👌🏻🍴
(Found a slightly more appealing photo 😉 )