1 1/4 lbs chicken breast- shredded
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)
Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken
Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks
Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.
