Tina's Buffalo Chicken Spaghetti Squash

By cushey27

Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 green pepper chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 12 ounces Red Hot
• 1/4 cup of ghee (or butter)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 cup water
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• optional: add 1 and 1/2 cup crumbled blue cheese
• 2 smaller spaghetti squash or 1 large

Details

Servings 5
Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

In a Dutch oven or stock pot, heat oil over medium heat. Add the chicken and cook until meat is no longer pink. Shred the chicken. Add the rest of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Cut spaghetti squash in half. Preheat oven to 350°F. Place squash, cut side down, in a baking dish. Add 1/2 inch of water. Bake 40-45 minutes, or until squash is tender. Scrape squash out of shell.

Spread sauce over squash.