Buffalo Chicken Spaghetti Squash Recipe
Double the recipe and hide the leftovers - that is how you deal with a spicy buffalo chicken spaghetti squash. Sharing is nice, keep enough for yourself!
Servings 2 people
Calories 625kcal
Cost 15
Ingredients
- 1 spaghetti squash halved and seeded
- 2 chicken breasts cooked and shredded
- 1 bell pepper
- 1 onion diced
- 2 celery stalks thinly sliced
- 1 green onion sliced
- ½ cup hot pepper sauce
- ½ cup tomato sauce
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 425 F.
- Coat the inside of the squash lightly with olive oil; generously season with sea salt and freshly ground black pepper.2 tbsp. olive oil, Sea salt and freshly ground black pepper, 1 spaghetti squash
- Place on a baking sheet, and bake in the oven 30 to 35 minutes or until squash shreds easily with a fork.
- In a bowl whisk together the tomato sauce and hot pepper sauce.½ cup tomato sauce, ½ cup hot pepper sauce
- In another bowl combine the shredded chicken, bell pepper, onion, and celery.2 chicken breasts, 1 bell pepper, 1 onion, 2 celery stalks
- Pour the tomato hot sauce on top and toss everything until well combined.
- Fill the squash with the chicken mixture and place back in the oven 10 to 12 minutes.
- Serve topped with sliced green onions.1 green onion
Nutrition
Calories: 625kcal | Carbohydrates: 47g | Protein: 59g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 146mg | Sodium: 2095mg | Potassium: 1463mg | Fiber: 11g | Sugar: 21g | Vitamin A: 2920IU | Vitamin C: 141mg | Calcium: 173mg | Iron: 5mg