RECIPE:
- 1 medium spaghetti squash
- 3 tbsp Chefs Life Blending Oil, divided
- 1/2 white onion, diced
- 1 clove garlic, minced
- 6 mini sweet peppers, diced
- 1 cup shredded chicken
- 1 cup cheddar cheese, dairy free or regular
- 8oz The New Primal's Noble Made Medium Buffalo Sauce
- 1/2 cup sliced green onions
- sea salt
- Chefs Life Extra Virgin Olive Oil, for finishing, optional
Preheat the oven to 400. Cut the spaghetti squash in half, remove the seeds, and drizzle with 2 tbsp Chefs Life Cooking Oil. Season with sea salt. Place on a lined sheet pan face down. Using a fork, prick 4-5x on the exposed side. Bake for 30-40 minutes or until the skin feels soft to the touch. Remove and let cool until it can be handled.
In a saute pan, heat the remaining 1 tbsp Chefs Life Cooking Oil over medium-high. Add in the peppers, onion, and garlic. Saute 5-6 minutes or until tender. Season with sea salt. Add in the chicken and buffalo sauce. Cook another 5 minutes or until the mixture is well combined and hot.
Place the spaghetti squash on a lined baking sheet. Cover the inside with 1/4 cup cheddar, then layer wit 1/2 of the buffalo chicken mixture. Cover with the additional 1/4 cup cheddar per half. Bake at 400 for 20 minutes then garnish with sliced green onions. Drizzle with EVOO.