Chicken, Cooking, Spicy, Whole30

Week 9: Buffalo Chicken Spaghetti Squash (Whole30)

This was my last week of Whole30 and it could not come soon enough! In preparation of being able to stuff my face with pretty much anything, I decided to go through my Pinterest board and see what I hadn’t made yet.

Sticking to my buffalo sauce kick, I decided to try another fun recipe incorporating the sauce and putting a fun twist on spaghetti squash. I must admit, the final product was delicious! I followed most of the recipe to a “T”, but I did put my own twist to it- specifically with preparing the spaghetti squash and making my own buffalo sauce!

Cutting the spaghetti squash in half is the hardest part, so if you can manage to split it in half and keep all 10 fingers, the dish will definitely be worth it! To make splitting it easier, I puncture the spaghetti squash, somewhat in a dashed line along what will be where I split it. Then I put it in the microwave for 2 minutes, and that leaves the skin softer, and easier to cut.

Once split, scoop out all the seeds, then drizzle olive oil and use a basting brush  to spread the olive oil so it covers the entire inside of the spagetti squash. I then sprinkle salt, pepper and garlic powder for flavor so it cooks into the squash, and on a lined and greased pan, flip both halves over so the flat side is on the pan. Bake for 40-45 minutes at 400 degrees.

While the spaghetti squash cooks,  follow the recipes directions on how to cook the chicken. I used an instant pot and it worked perfectly to make the shredded chicken. Then chop up the peppers, green onions and celery, and pour out the buffalo sauce in a separate container. You can use Whole30 approved buffalo sauce, or you can make your own!

To make your own Homemade buffalo sauce, mix together:

  • 1/4 cup of Franks Hot Sauce
  • 1/4 cup of melted Ghee (heat on the stove)
  • Splash of apple cider vinegar

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Once everything is cooked, let the spaghetti squash cool for about 5-10 minutes, then scrape out both sides of the squash and mix the shreds together with the chicken, vegetables and buffalo sauce.

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Once it is mixed well,  scoop it back into the emptied shells and place back in the oven for about 10 minutes. Once done cooking, drizzle Whole30 ranch on top and enjoy!!!

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It tastes just as good as it looks, and it’s amazing reheated the next day for lunch!!

-R-

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