A yummy fall treat starring nature's noodle: spaghetti squash.
Servings 12
Author Wendy Sharer
Ingredients
3chicken breastscooked and shredded
1cuplow-fat buttermilk
1cupbuffalo wing sauce
½cupfinely diced carrot
¼cupfinely diced celery
¼cupfinely diced red onion
2clovesminced garlic
1cupshredded low-fat mozzarella
½cupblue cheese crumbles
1large spaghetti squash
2tablespoonsolive oil
Instructions
TO PREPARE SPAGHETTI SQUASH:
Preheat oven to 350 degrees.
With a sharp knife carefully poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Then microwave squash 4 minutes and let cool slightly.
Cut the spaghetti squash in half, scrape out the seeds, and place on a baking sheet cut side down. Roast for 45 minutes. Set aside to cool.
Increase oven temperature to 425 degrees
When cool enough to hold, scrape the squash out of the skin into a large bowl.
TO PREPARE THE BUFFALO SAUCE
Mince the garlic
Finely dice the carrot, celery, and onion
Heat olive oil in a pan and sauté the vegetables and garlic for about 5 minutes, until they become soft.
Stir in the cooked chicken, buttermilk, and buffalo sauce. Stir to combine. Turn the heat down to low.
Stir in ½ cup of the mozzarella cheese and mix to combine.
FINISH UP BY MIXING THE TWO:
Combine chicken and vegetable mixture with cooked spaghetti squash in a 9x13 baking dish. Top with the remaining mozzarella and blue cheese
Bake, covered with foil, for about 25 minutes.
Remove the foil and continue baking for another 15 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.