Ingredients
Scale
- 1 spaghetti squash, cut in half and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon each salt and pepper
- 1 lb. ground chicken or 3 chicken breast, cut up into very small pieces
- 2 tablespoons buffalo sauce (more if you like it hotter)
- 1 heaping tablespoon avocado mayo
- 1/2 cup full fat coconut milk
- 1 small bunch parsley, chopped
- 4 scallions, chopped and divided
- 1/3 cup crumbled creamy blue cheese or gorgonzola
Instructions
- Preheat your oven to 400F. On a baking sheet tray, `place the squash cut side up. Drizzle the olive oil and a large pinch of each salt and pepper all over the squash. Turn over so the skin side is facing up. Bake for 15-18 minutes or until it’s tender but not over cooked.
- Remove from the oven and turn over to let the steam out and for the squash to cool slightly.
- Meanwhile, cook the chicken in a skillet. Add in the 1/2 teaspoon salt and pepper. Working with a spatula or wooden spoon, break up the chicken so it’s in small bite sized pieces. When there isn’t any pink meat left and the chicken is fully cooked, turn the heat off.
- Using a fork, gently pull the squash away from the sides. Place the shredded squash in the skillet with the cooked chicken. Repeat until all the squash is removed from the skin – keep the skin intact and set aside. Add in the remaining ingredients – leaving out a tablespoon or so of the blue cheese. Mix everything together using a fork or tongs.
- Place the chicken and squash mixture in the skin shells of the cooked spaghetti squash. Place back on the baking sheet tray and cook for 10-14 minutes or until it is warmed throughout and started to brown on top.
- Remove from the oven and garnish with the remaining blue cheese.
- Prep Time: 10
- Cook Time: 55
- Category: chicken
- Method: oven
- Cuisine: dinner