Buffalo Chicken Spaghetti Squash

Ingredients:

• 1 spaghetti squash

• 8 chicken tenders (1 package)

• 2 celery stalks diced

• 1 red bell pepper, diced

• 1/2 cup tomatoes, diced

• 1/4 cup green onion, diced

• 1/2-3/4 cup of buffalo sauce of choice - I used Noble Made Hot Buffalo Sauce (Whole 30 approved)

• 1/4 cup feta cheese (or cheese of choice)

• Salt + Pepper

• Ranch (optional - I did not use for this recipe because I like the more spicy flavors)

Directions:

For the spaghetti squash:

1. Preheat oven to 350.

2. Form a dotted line with knife punctures along two sides of the spaghetti squash - lengthwise (where you will eventually cut the squash through 2 equal halves).

3. Microwave (whole, only with small dotted line cuts) spaghetti squash for 5 minutes. Take out and let cool. Once cool, easily cut through the dotted line so you have 2 equal halves of spaghetti squash.

4. Spoon out the excess “pulp” and seeds in the middle of the squash.

5. Spray olive oil spray on open halves and add salt + pepper.

6. Place spaghetti squash halves face down and bake for 40 minutes.

7. Take out of the oven and easily shred spaghetti squash with a fork.
   

For the chicken (while spaghetti squash is baking):

1. Bake 8 chicken tenders, seasoned with salt + pepper, in tinfoil folded up to allow tenders to steam.

2. Bake on 350 for 15-20 minutes depending on thickness. Take out and easily shred.
   

For the mixture/assembly:

1. Combine shredded spaghetti squash, shredded chicken, green onions, diced celery, diced tomatoes, + diced red bell pepper with buffalo sauce.

2. To assemble: Place mixture in halves of empty spaghetti squash and top with feta. Throw back in the oven for 10 minutes for the flavors to set and then enjoy!! You can also top with ranch dressing after you remove it from the oven if you’d like!!