Healthy Buffalo Chicken Spaghetti Squash Casserole Food

HEALTHY BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
• While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
• In a bowl, mix together olive oil, egg, spices+ Frank's Red Hot. Whisk until combined.
• Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
• Pour mixture in a greased 8x8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper and set aside.
• Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
• 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 it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
• While squash is roasting, cook the chicken.
• Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
• Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the 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.
• In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
• Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.

BUFFALO CHICKEN SPAGHETTI SQUASH

Steps:

• Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
• Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
• Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

BUFFALO CHICKEN CASSEROLE | HEALTHY DINNER RECIPE

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
• For the spaghetti squash, cut it in half length-wise. Scoop out the seeds u0026 stringy flesh in the center. Spray with avocado oil, lightly season with sea salt, and pepper. Place the squash cut-side down onto the lined baking sheet. Bake for 40-50 minutes or until you can easily pierce the flesh with a fork. Once done, let it cool down a bit. Then, using a fork, scrape out the spaghetti-like strands. You'll need 4 C. worth.
• For the chicken, I used my pressure cooker but you can also bake them. For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper). Place the valve to the sealed position and pressure cook on high for 14 minutes. Once done, do a quick release. For baking: add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done. Once chicken is done, shred it with a fork.
• In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water. Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated. Remove from skillet u0026 set aside.
• In a mixing bowl, add the spaghetti squash strands, sauteed vegetables, and shredded chicken.
• In a separate mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper. Whisk until fully combined.
• Pour the buffalo sauce mixture over the chicken squash mixture. Mix until fully combined.
• Grease a 9×13 baking dish. Pour the mixture into the dish and spread it out as evenly as possible. Bake at 400 F. for about 30-35 minutes. Then, broil it for 5-10 minutes to give the top a golden color. Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional). Cut into 10 roughly equal squares. 2 squares = 1 serving