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#SorryNotSorry
You know when you make a recipe that’s just so incredibly amazing and you don’t want to leftovers to end? This is one of those. Especially for all of you Buffalo-sauced anything lovers (present company included).
I’m pretty sure I’m not the only one who has ever hidden leftovers in the fridge. You know, as in tucked them way in the back of the crisper drawer under the parnsips and celery to prevent husbands/partners/roommates/teenagers from devouring them before you do?
Buffalo sauce is relatively easy to make. A little ghee, a little hot sauce, something to make it salty and a pinch of garlic. It’s not complicated but it’s also one. more. step on the road to Buffalo chicken nirvana. So this time rather than whipping up my own sauce, I grabbed a bottle of Tessemae’s new Mild Buffalo Sauce and went to town. Because there could be no more waiting to get this dish into my face.
AUTHOR: THE REAL FOOD DIETITIANS
PREP TIME: 15 MINS
COOK TIME: 45 MINS
TOTAL TIME: 1 HOUR
YIELD: 4
CUISINE: PALEO, WHOLE30, GRAIN-FREE
INGREDIENTS
1 ¼ lbs chicken breast, cooked and shredded
1 medium spaghetti squash, halved (about 3 lbs.)
2 ribs celery, thinly sliced
2 green onions, white and green parts thinly sliced
½ cup diced red bell pepper
½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
Optional: 1/4 cup crumbled blue cheese (omit for Whole30)
INSTRUCTIONS
To roast the squash:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard.
- Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
- read full recipes here >> therealfoodrds.com/buffalo-chicken-stuffed-spaghetti-squash/