Gluten Free - Dairy Free - Paleo - KETO
If you all haven’t noticed over on my socials, spaghetti squash is my new thing...I am making it literally every way possible because it is just that versatile! While I have been trying out a ton of new recipes with this vegetable, this buffalo chicken themed one may be my fave. It tastes as if you’re eating a huge bowl of buffalo chicken dip...A.K.A my dream.
Let’s get to it (printable/saveable recipe card is at the bottom):
Ingredients:
1 spaghetti squash
1 TBS olive oil
2 tsp garlic powder
2 tsp onion powder
6 TBS buffalo sauce - I use The New Primal Medium and it fits the paleo diet WHOLE30 approved
2 cooked chicken breast, shredded - or 5 chicken tenders shredded, or 2 cups of rotisserie chicken for easy cooking
2/3 cup dairy free cream cheese or ranch - I use either Kite Hill foods DF Ranch Dip or DF Chive Cream Cheese
Optional chives for topping
Directions:
Preheat oven to 425 degrees F, line a baking sheet with parchment paper
Microwave squash for 5 minutes, this makes it 100x easier to cut in 1/2
Cut squash in half the hot dog way (remember that from school?)
Scoop out guts/seeds - feel free to rinse and drain them if you want to roast them! You just roast at 350 degrees F for 10-15 minutes. I usually sprinkle a dash of salt, garlic powder and paprika on them
Roast squash cut side down for 20 minutes
Remove squash from the oven, flip and drizzle each side with olive oil and sprinkle with the garlic and onion powder
Roast cut side up for 15 more minutes. Remove from the oven
Using a fork, scrape the sides so the spaghetti is forming and coming apart, but don’t actually remove it from the squash
Mix in the chicken, cream cheese and buffalo sauce equally into both sides of the squash
Bake for 10 more minutes
Top with chives or more cheese and a quick drizzle of buffalo sauce
Tag me on Instagram if you make this one!
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