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Buffalo Chicken Spaghetti Squash Bake


I ám excited ábout this recipe. I love buffálo chicken everything. Ok, I know buffálo chicken everything hás been án obsession in the cooking world for á while now. I ám still álwáys looking for new wáys to use buffálo sáuce ánd blue cheese in á recipe. My Buffálo Chicken Spághetti Squásh Báke is á lighter, heálthier wáy to enjoy the flávors of wings.

The ingredients áre eásy, but there is á tiny bit of prep work involved. The chicken needs to be cooked ánd shredded ánd the spághetti squásh needs to be roásted before you cán ássemble the dish. Other thán thát it cán be thrown together very quickly.

Here áre my fávorite buffálo sáuces for this recipe!

If you like buffálo chicken I think you will reálly enjoy this dish. It hás the kick of buffálo wings, ánd á hint of the clássic sides…blue cheese, cárrots, ánd celery.



Stárt by sáuteing cárrots, celery, onion, ánd gárlic in á little bit of olive oil until soft.



Stir in the cooked, shredded chicken to heát through.



Pour in buttermilk ánd buffálo wing sáuce. Ádd hálf of the mozárellá cheese. Stir to combine ánd turn off the heát.



In á lárge bowl, combine the chicken mixture with the roásted spághetti squásh. Spreád the entire mixture evenly into á 9×13 pán.


Top with mozárellá ánd blue cheese. Cover with foil.


Báke for 25 minutes. Remove foil. Báke for án ádditionál 15-20 minutes until bubbly ánd stárting to brown.

Ingredients :
  • ½ cup finely diced cárrot
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • 2 cloves minced gárlic
  • 3 chicken breásts, cooked ánd shredded (2-3 cups cooked chicken)
  • 1 cup low-fát buttermilk
  • 1 cup buffálo wing sáuce
  • 1 cup shredded low-fát mozárellá (hálf for filling, hálf for topping)
  • ½ cup blue cheese crumbles
  • 5-6 cups roásted spághetti squásh (1 lárge or 2 smáll - this does not háve to be exáct)
Directions :
  1. Before prepáring to ássemble the dish, roást the spághetti squásh ánd remove from the skin into á lárge bowl. (Cut in hálf, remove seeds, roást cut side down for 45 minutes át 350 degrees)
  2. Cook 3 chicken breásts ánd shred or chop into very fine pieces. I cooked mine in the slow cooker.
  3. Preheát the oven to 425 degrees.
  4. Finely dice cárrot, celery, ánd onion.
  5. Mince gárlic.
  6. Heát á little bit of olive oil in á pán ánd sáute the cárrots, onion, celery, ánd gárlic for ábout 5 minutes, until they become soft.
  7. Stir in the cooked chicken to begin heáting through.
  8. Ádd buttermilk ánd buffálo sáuce to the chicken ánd veggie mixture.
  9. Stir to combine. Turn off the heát.
  10. Stir in ½ cup of the mozárellá cheese.10. Ádd the mixture to the spághetti squásh ánd mix well.
  11. Pour the entire mixture into á 9x13 báking dish.
  12. Top with remáining mozárellá ánd blue cheese.
  13. Báke, covered with foil.
  14. Remove the foil áfter 25 minutes.
  15. Continue báking for 15-20 minutes, until the entire dish is slightly bubbly ánd the cheese is stárting to brown.
  16. Let stánd before serving.
Notes
To speed up the cooking time of this recipe I like to roást the squásh ánd cook the chicken the dáy before.
Nutrition Informátion
Cálories: 176 Fát: 7.2 Sáturáted fát: 3.9 Cárbohydrátes: 10.2 Sugár: 4.6 Fiber: 1.6 Protein: 17.5

Source ;Click

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