Buffalo Chicken Stuffed Spaghetti Squash

You know when you make a recipe that’s just so incredibly amazing and you don’t want to leftovers to end? This is one of those. Especially for all of you Buffalo-sauced anything lovers (present company included).

I’m pretty sure I’m not the only one who has ever hidden leftovers in the fridge. You know, as in tucked them way in the back of the crisper drawer under the parnsips and celery to prevent husbands/partners/roommates/teenagers from devouring them before you do?

Don’t tell my husband but this is where all the best leftovers go – at least a small portion of them. And this Buffalo Chicken Stuffed Spaghetti Squash was no exception.

INGREDIENTS

• 1 ¼ lbs chicken breast, cooked and shredded
• 1 medium spaghetti squash, halved (about 3 lbs.)
• 2 ribs celery, thinly sliced
• 2 green onions, white and green parts thinly sliced
• ½ cup diced red bell pepper
• ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
• Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
• Optional: 1/4 cup crumbled blue cheese (omit for Whole30)

INSTRUCTIONS

1. To roast the squash:
2. Preheat oven to 350°F.
3. Line a baking sheet with parchment paper and set aside.
4. Slice both ends from squash and discard.
5. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
6. Scoop seeds and stringy insides out using a large spoon.
7. ................................

for full recipes please see : therealfoodrds.com

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