Buffalo chicken is a weakness of mine. Loaded with cheese and sour cream UGH it is so good! But, with a dairy-free, healthy lifestyle comes a price. With this Buffalo Chicken Spaghetti Squash, that price is minimal. It still has the same satisfying taste and is absolutely delicious.
buffalo chicken squash Photo Credit: The Real Food Rds
  Ingredients:
  • 1 small/medium spaghetti squash
  • 1 chicken breast, cooked and shredded
  • 1/3 cup Hot sauce
  • 1/4 cup chopped green onion
  • Salt and pepper, to taste
  • Celery to serve with
  • Optional: Daiya Yogurt for “sour cream”
  Directions:
  • Preheat oven to 400˚F and line a baking dish with foil. While the oven is preheating, heat up the spaghetti squash in microwave for 5 minutes (be careful, it will be very hot when you take it out). Slice spaghetti squash in half lengthwise and scoop out the seeds. Drizzle some olive oil on both halves and place face down on the baking sheet and roast for 40 minutes. In the meantime, shred the chicken and add to a medium bowl along with the hot sauce, green onion, and the yogurt (if using). Once the squash has cooled enough to touch it, scrape the flesh using a fork and add it to the buffalo chicken mixture. Mix together and then add back to the empty squash skins. Place back in oven to make sure it’s all hot for about 5-10 minutes. Finish with chopped green onion and some celery sticks!