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Buffalo Chicken Spaghetti Squash

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Ingredients

  • 1 spaghetti squash, halved and de-seeded

  • 1 bottle buffalo sauce

  • 1 cup cottage cheese

  • Dash of chicken broth

  • Cauliflower florets

  • 2 chicken breasts

  • 2 green onions

  • Olive oil

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • Salt and pepper

Instructions

1. Roast the Spaghetti Squash:

Preheat your oven to 425°F (220°C). Drizzle olive oil, salt, and pepper over the cut sides of the spaghetti squash. Place the squash halves face down on a baking sheet and bake for about 30 minutes, or until the squash is tender and can easily be shredded with a fork.

2. Roast the Cauliflower:

While the squash is baking, spread the cauliflower florets on a separate baking sheet. Drizzle with olive oil and season with smoked paprika, onion powder, garlic powder, salt, and pepper. Roast in the oven at 425°F for about 20-25 minutes, or until the cauliflower is crispy and golden.

3. Cook the Chicken:

Season the chicken breasts on both sides with the same seasonings. Heat a little olive oil in a cast iron skillet over medium-high heat. Brown the chicken on both sides for about 5-7 minutes. Then, transfer the skillet to the oven and finish cooking the chicken at 425°F for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C).

4. Make the Buffalo Cream Sauce:

In a blender, combine cottage cheese, about 3/4 of the buffalo sauce, and a dash of chicken broth. Blend until smooth and creamy. Adjust the sauce consistency by adding more broth if needed.

5. Assemble the Dish:

Once the spaghetti squash is cooked, use a fork to scrape the flesh into noodles and add it to a large pan. Pour in the buffalo cream sauce and stir until everything is well combined and heated through.

6. Top and Serve:

Slice the cooked chicken breasts and add them to the pan with the squash and sauce. Top with the crispy cauliflower and sprinkle with diced green onions. Drizzle a little extra buffalo sauce on top for an added kick.

 

7. Enjoy

Notes

 

  • Vegetarian Option: Skip the chicken and use extra cauliflower or chickpeas for a plant-based twist.

  • Extra Spice: Add more buffalo sauce or red pepper flakes for an extra kick of heat.

  • Meal Prep: This dish stores well in the fridge for up to 3 days, making it a great option for meal prepping.

Find it online: https://ellieteale.com/buffalo-chicken-spaghetti-squash/