(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO, KETO-FRIENDLY)

I’m such a fan of buffalo chicken (in fact, my Whole30 Buffalo Chicken Dip is my very favorite appetizer), so I’m always looking for new ways to eat it.  I paired buffalo chicken with another favorite: spaghetti squash.  This unlikely combo is bursting with hearty and spicy flavors.  It makes the most delicious dinner for the fall and winter months.  It also refrigerates well and makes the best leftovers!  I love making a big spaghetti squash on Sunday afternoons and eating it throughout the week.  Enjoy!

 

Prep Time: 5 minutes
Cook Time:  45 minutes
Total Time: 50 minutes
Course: Lunch, Dinner
Servings: 4 servings

Ingredients:

1 large spaghetti squash, cut lengthwise
2 TBL olive oil
2 large chicken breasts, cut into small pieces
1/2 tsp ground pepper
1/2 tsp onion powder
1/3 to 1/2 cup hot sauce
2-3 TBL full fat coconut milk
1 tsp minced garlic
Red pepper, to garnish
Basil, to garnish

Directions:

Preheat oven to 400.  Cut spaghetti squash in half lengthwise.

Scoop out the seeds (“insides”) of the squash and discard.

Coat inside of squash with olive oil and lay face down on baking sheet.  Bake for about 40-45 minutes or until fork tender.  The squash will be done when the inside is able to be shredded with a fork.

Meanwhile, add some olive oil to a skillet over low.  Coat chicken in pepper and onion powder.  Add to skillet along with garlic and cook for 7-8 minutes or until cooked through.

While chicken is cooking, mix hot sauce with coconut milk.  When chicken is done, pour over chicken in skillet.

To assemble: top squash with buffalo chicken mixture from skillet.  Garnish with red pepper and basil if desired.

Enjoy!