Cheesy Buffalo Chicken Spaghetti Squash

Remember the sweet days of chowing down elbows deep into some buffalo wings. Well this is like that without the grease hangover, add some spaghetti squash to the mix plus a healthy swap of @thenewprimal's CLEAN buffalo sauce and now you're cookin' with oil, my friends.

  • 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.

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