Saturday, July 8, 2017


Um YUMMY!!!  This was SOOOOO good!!  Ross kept saying "you can make this one again"  :)
Serving size 4: ¼th recipe Calories: 308 Fat: 14g Carbohydrates: 13g Sugar: 6g Sodium: 582mg Fiber: 3g Protein: 36g

·      1 ¼ lbs chicken breast, cooked and shredded
·      1 medium spaghetti squash, halved (about 3 lbs.)
·      1 rib celery, thinly sliced
·      1-2 green onions, white and green parts thinly sliced
·      ¼ cup diced red bell pepper
·      ½ cup Tessemae’s Mild Buffalo Sauce
·      Ranch dressing
·      ¼ cup crumbled blue cheese

To roast the squash:
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 it's 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 cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken.

To cook the chicken:
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:
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.

Serve with Ranch and blue dressing

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