CHEESY BUFFALO CHICKEN SPAGHETTI SQUASH
1 medium spaghetti squash
2 cups of cooked shredded chicken (I used skinless chicken breasts but skin-on thighs would be wonderful and juicy).
1 cup freshly grated cheddar and mozzarella cheese (½ cheddar, ½ mozzarella)
¼ cup Tabasco Hot sauce (or less if you prefer less heat or more)
2 Tablespoons melted butter
1/3 cup Greek Yogurt or sour cream
¼ cup chopped green onion, divided
salt and pepper to taste
1 teaspoon minced basil
1 teaspoon minced rosemary
1 teaspoon minced oregano
Optional: ranch or blue cheese dressing for drizzling
extra cheese for topping
for the spaghetti squash:
Slice the spaghetti squash in half lengthwise and scoop out the seeds. (If the skin is too tough you can place it in the microwave for 5 minutes to soften it a little).
Place the two halves on a rimmed baking dish lined with a silicone sheet or foil, Rub a small amount of olive oil on the cut sides and place face down on the baking sheet.
Roast for 40-45 minutes at 350, or until tender and easily pierced with a fork.
While the squash is cooking, cook the chicken. (you can use your favorite method: roasting, baked, poached, rotisserie, Crockpot). I used the following method:
Salt and pepper the chicken on both sides. Melt 2 T butter in a frying pan. Mince 1 clove garlic (I used 3 because we like garlic) and saute in the melted butter for 1 minute then add the basil, oregano and rosemary and saute for another minute or two. Add the chicken and cook until juices come out clear and chicken is tender. Set chicken aside to cool slightly before shredding. Melt one T butter in the remaining juices from the frying pan.
In a separate bowl combine the cheese, Tabasco, Greek yogurt, green onion, and the remainder of the melted butter from the chicken. Add the shredded chicken.
With a fork, scrape the spaghetti squash bowls to release the strands of squash and mix with the cheesy buffalo chicken mixture. Stir to combine completely. Place in a baking dish. (If you wanted to impress company then use the squash bowls instead of the baking dish).
Note: You may top the squash mixture with a little of the extra cheese (I sometimes grate Parmesan cheese)
Cover with foil (tent it so the cheese doesn't stick).
Bake at 350 for 20 minutes or until the cheese is hot and bubbly. For extra golden bubbly cheese, remove the foil and place under the broiler for 2 to 3 minutes.
Garnish with green onions. Serve with a veggie salad and/or green beans or veggie of your choice.
Drizzle with the ranch or blue cheese dressing if desired.
© Nippy Blair 2015. Posts and pictures on this blog cannot be copied, downloaded, printed, or used without the permission of the blog owner, Nippy Blair.