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Ingredients
- ½ cup finely diced carrot
- ¼ cup finely diced celery
- ¼ cup finely diced red onion
- 2 cloves minced garlic
- 3 chicken breasts, cooked and shredded (2-3 cups cooked chicken)
- 1 cup low-fat buttermilk
- 1 cup buffalo wing sauce
- 1 cup shredded low-fat mozarella (half for filling, half for topping)
- ½ cup blue cheese crumbles
- 5-6 cups roasted spaghetti squash (1 large or 2 small - this does not have to be exact)
Directions
- Before preparing to assemble the dish, roast the spaghetti squash and remove from the skin into a large bowl. (Cut in half, remove seeds, roast cut side down for 45 minutes at 350 degrees)
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0px; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">Cook 3 chicken breasts and shred or chop into very fine pieces. I cooked mine in the slow cooker.
Preheat the oven to 425 degrees.
Finely dice carrot, celery, and onion.
Mince garlic.
Heat a little bit of olive oil in a pan and saute the carrots, onion, celery, and garlic for about 5 minutes, until they become soft.
Stir in the cooked chicken to begin heating through.
Add buttermilk and buffalo sauce to the chicken and veggie mixture.
Stir to combine. Turn off the heat.
Stir in ½ cup of the mozarella cheese.10. Add the mixture to the spaghetti squash and mix well.
Pour the entire mixture into a 9x13 baking dish.
Top with remaining mozarella and blue cheese.
Bake, covered with foil.
Remove the foil after 25 minutes.
Continue baking for 15-20 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.
Let stand before serving.
source https://www.abellkitchen.com/2018/12/buffalo-chicken-spaghetti-squash-bake.html
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Recipe source: glutenfreejess
source https://www.abellkitchen.com/2018/12/buffalo-chicken-spaghetti-squash-bake.html
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