Buffalo Chicken Spaghetti Squash

Not sure what to do with your spaghetti squash? Take it apart, then put it back together with chicken in. From Wanderlust and Wellness, this recipe results in two spaghetti squash skins stuffed with a delicious and mildly spicy chicken/squash mixture topped with gooey cheese.

Ingredients

• 1 medium-sized spaghetti squash
• olive oil
• 512mL cooked shredded chicken (a grocery store rotisserie chicken works well here)
• 256mL shredded mozarella cheese
• 84mL Frank's Hot Sauce
• 32mL melted ghee
• 84mL  coconut cream
• 1.25mL pink himalayan salt
• 1.25mL ground black pepper
• Shredded cheddar and/or monterey jack cheese
• more hot sauce to top with

Procedure

1. Preheat oven to 200°C/400°F.
2. Bisect the squash lengthwise. Remove the seeds.
3. Brush the exposed interior of the squash with olive oil. Season with salt and pepper to taste.
4. Place the squash face down on a baking sheet and cook for 40 minutes.
5. While the squash is baking, combine the shredded chicken, mozarella, hot sauce, coconut cream, salt, and pepper in a large bowl and mix thoroughly.
6. When the squash is finished, as soon as it is cool enough to handle, scrape out the flesh and mix it into the bowl.
7. Return the squash-chicken mix to the skins. Top with cheddar and monterey jack.
8. Place under the broiler until the cheese has melted and is just starting to brown.
9. Drizzle with additional hot sauce and serve.