BUFFALO CHICKEN SPAGHETTI SQUASH

INGREDIENTS
  • buffalo-chicken-spaghetti-squash-6.jpg1 medium spaghetti squash
  • 2 tbsp. olive oil
  • 2 cups cooked shredded chicken
  • 1/4 cup shredded mozzarella cheese
  • ⅓ cup Frank’s Red Hot sauce
  • 2 tbsp. melted ghee
  • ⅓ cup coconut cream
  • ¼ tsp. pink Himalayan salt
  • ¼ tsp. ground black pepper
  • Additional Frank’s Red Hot sauce for drizzling on the top
INSTRUCTIONS
  1. Preheat oven to 400 degrees F.
  2. Cut the spaghetti squash in half, lengthwise. Scrape out the seeds.
  3. Brush 1 tbsp. olive oil on each half, then season with salt and pepper to taste.
  4. Place face down on baking sheet and bake for 40 minutes.
  5. While squash is baking, shred rotisserie chicken and add to a large mixing bowl. Add in mozzarella cheese, hot sauce, coconut cream, salt, and pepper and stir to combine.
  6. Once squash is finished cooking, remove from oven, turn over and scrape out the inside.
  7. Add spaghetti squash to the chicken mixture and stir until combined.
  8. Add squash mixture back into the shells and top with shredded Cheddar/Monterey Jack cheese.
  9. Turn oven to broil and place under the broiler for about 3-5 minutes, watching carefully so that it doesn’t burn.
  10. Remove from oven once cheese is melted and bubbly, drizzle with additional hot sauce and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s