We made these changes to the original recipe:
- We didn't return these to the squash shells to bake; I just threw it all in a baking dish because it seemed way easier, and the shells are cute, but unnecessary.
- I used my own ranch dressing, mostly because we almost always have it in the fridge, and we might be low-key addicted to it ;) I've quit buying the bottled stuff altogether.
This was a great alternative to greasy wings, but it had the same delicious flavors...and room left in the calorie count for a sweet treat after :)
1 medium spaghetti squash, halved and “gutted”
Olive oil - to drizzle
¼ C. celery, diced
2 green onions, chopped
¼ C. bell pepper, diced
½ C. buffalo sauce (I’m a Frank’s fan)
Salt and pepper
½ tsp. seasoned salt
½ tsp. garlic powder
¼ tsp. white pepper
Optional to serve:
Blue Cheese Crumbles
Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
Cut ends of the squash before cutting it in half; scoop out all the seeds and strings. Lightly drizzle with olive oil, and season with salt and pepper. Place cut side down on parchment, and bake 45 minutes.
Meanwhile, bake chicken if it isn’t already cooked. When squash is done, scoop out the insides, and put in a large bowl with shredded chicken. Stir in celery, onions, pepper, seasoned salt, garlic powder, white pepper, and buffalo sauce.
*This may take extra seasoning, and you can play with it. All those fresh veggies need love!
At this point, you can return the mixture to the squash shells, or pour into a lightly greased baking dish. Return to the oven for 10-15 minutes, or until heated through. Serve with ranch and cheese if desired.