Buffalo Chicken Stuffed Spaghetti Squash

  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)
To roast the squash:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Slice both ends from squash and discard.
4. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
Buffalo Chicken Stuffed Spaghetti Squash                            
 5. Scoop seeds and stringy insides out using a large spoon.
6. Place squash cut-side down on the baking sheet.
7. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
8. While squash is roasting, cook the chicken.
To cook the chicken:
1. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
To assemble the stuffed squash:
1. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
2. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.