Buffalo Chicken Spaghetti Squash Bake

• Meat

  • 1 cup Buffalo wing sauce
  • 3 Chicken breasts

• Produce

  • 1/2 cup Carrot
  • 1/4 cup Celery
  • 2 cloves Garlic
  • 1/4 cup Red onion
  • 5 cups Spaghetti squash, roasted

• Dairy

  • 1/2 cup Blue cheese crumbles
  • 1 cup Buttermilk, low-fat

• Other

  • 1 cup Shredded low-fat mozarella (half for filling, half for topping

Found on glutenfreejess.com

Description

Ingredients

• ½ cup finely diced carrot
• ¼ cup finely diced celery
• ¼ cup finely diced red onion
• 2 cloves minced garlic
• 3 chicken breasts, cooked and shredded (2-3 cups cooked chicken)
• 1 cup low-fat buttermilk
• 1 cup buffalo wing sauce
• 1 cup shredded low-fat mozarella (half for filling, half for topping)
• ½ cup blue cheese crumbles
• 5-6 cups roasted spaghetti squash (1 large or 2 small - this does not have to be exact)

Directions

• Before preparing to assemble the dish, roast the spaghetti squash and remove from the skin into a large bowl. (Cut in half, remove seeds, roast cut side down for 45 minutes at 350 degrees)
• Cook 3 chicken breasts and shred or chop into very fine pieces. I cooked mine in the slow cooker.
• Preheat the oven to 425 degrees.
• Finely dice carrot, celery, and onion.
• Mince garlic.
• Heat a little bit of olive oil in a pan and saute the carrots, onion, celery, and garlic for about 5 minutes, until they become soft.
• Stir in the cooked chicken to begin heating through.
• Add buttermilk and buffalo sauce to the chicken and veggie mixture.
• Stir to combine. Turn off the heat.
• Stir in ½ cup of the mozarella cheese.10. Add the mixture to the spaghetti squash and mix well.
• Pour the entire mixture into a 9x13 baking dish.
• Top with remaining mozarella and blue cheese.
• Bake, covered with foil.
• Remove the foil after 25 minutes.
• Continue baking for 15-20 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.
• Let stand before serving.

Nutrition