I really enjoy spaghetti squash. It’s light and easy to make, and a great alternative instead of making noodles! Plus it makes for great leftovers, and Jeff LOVES leftovers, so it’s a win win! Here is the recipe, and I hope you enjoy!
- 3 chicken breasts, cooked and shredded
- 1 large spaghetti squash, cut in half
- 1 diced green pepper
- 1 diced red pepper
- 1 cup diced celery
- 1 cup of your favorite buffalo sauce, we are always trying new ones or you can just use good ole Frank’s Red Hot!
- 1/2 cup of ranch (I just recently tried Vegan ranch, and it actually was super good! It’s a great option if you want to be a little healthier).
- 1/2 cup of bleu cheese crumbles (Jeff loves bleu cheese so I always put extra on his!)
Let’s get cooking!
- Preheat the oven to 350.
- Slice both ends of your squash and get rid of them.
- Stand your squash up the best you can, and use a good, sharp knife to cut the squash in half. Be careful!
- Scoop all of the seeds and guts out using a large spoon (like you’re carving a pumpkin).
- Place the squash cut-side down on a parchment paper lined baking sheet.
- Bake the squash for 35-45 minutes depending on the size of your squash. You want it to be nice and tender. When the squash is ready, carefully start scraping out the squash using a fork. Be careful the squash will be super hot from the oven! Place all of the squash into a bowl.
Now the few times I have made this, I will have the chicken cooking on our Traeger Grill, while I cook the squash. You may also just cook it on the stovetop.
Time to put the beautiful masterpiece together!
- Take all of the ingredients and place them in a large bowl. This includes the shredded squash, cooked and shredded chicken, celery, peppers, and buffalo sauce all in a large bowl. Make sure all ingredients are fully coated in that yummy buffalo sauce. Toss them around!
- Scoop your mixed ingredients into the empty squash shells. Then place the stuffed shells back into the oven for another 10 minutes. (Keep it pre-heated at 350).
- Take the squash out of the oven and drizzle your ranch dressing over your stuffed shells. Add your bleu cheese crumbles, and dig in! (Note: Both ranch and bleu cheese are optional in this recipe)