TF already did a write-up for this recipe a while ago. It's evolved a little bit since then though, so I figured it could do with an updated write-up.

Buffalo "Chicken" Spaghetti Squash

Ingredients

• 1 spaghetti squash
• 1 Tbsp. olive oil
• salt and pepper
• paprika (optional)
• 1 recipe Extra Delicious Tofu¹
• 1 c. grated mozzarella
• 1/3 c. buffalo wing sauce
• 1/3 c. coconut milk
• 1/4 c. blue cheese, crumbled
2-4 green onions, sliced (optional)
• 1/2 c. sugar snap peas, chopped (optional)
• 1/2 c. grated Cheddar

To Serve:

• extra buffalo sauce
• extra blue cheese
• blue cheese dressing

Directions

1. Preheat oven to 400°F (200°C).
2. Cut squash in half lengthwise.
3. Scoop out seeds and brush inside surface with olive oil.
4. Sprinkle with salt, pepper, and paprika.
5. Place cut-side-down on baking sheet at bake at 400°F (200°C) for 35-40 minutes.
6. Remove from oven and allow to cool.
7. Toss tofu (which should already be seasoned and baked) with mozzarella, buffalo sauce, coconut milk, blue cheese, and green onions and peas (if using).
8. Once squash is cool enough to handle, use a fork to scrape the flesh from the skin (being careful not the puncture the skin.
9. Toss cooked squash with tofu mixture until well combined.
10. Scoop squash mixture back into skin.
11. Top with grated Cheddar.
12. Place under broiler until cheese has melted an begun to brown.
13. If desired, serve with extra buffalo sauce and either extra blue cheese or blue cheese dressing.

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¹ Play around with the marinade. I used a mix of light soy, dark soy, mushroom ketchup, tomato ketchup, tomato paste, maple syrup, and liquid smoke for mine. ^Back