Buffalo Chicken Spaghetti Squash Bake

Creamy gorgonzola sauce, spiced with buffalo sauce + fresh herbs. The chicken + squash are all saucy - you can't even tell it's a vegetable. Such a simple recipe for any day of the week!

Again I used Covey Rise Farms ground chicken - it's lean with some fat so there is flavor through out. It's processed minimally so it's not completely mush (just being honest!).

TIP: If you don't have ground chicken but have boneless chicken breast, place them in a food processor and process until the chicken is ground. It's an amazing tool to use to help cut the chicken into small pieces. Of course, you can still just use a large knife + work it through my hand to make it into smaller pieces.

Buffalo Chicken Spaghetti Squash Bake

1 spaghetti squash, cut in half + seeded

1 tablespoon olive oil

1/2 teaspoon each salt + 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 + divided

1/3 cup crumbled creamy blue cheese or gorgonzola

Preheat your oven to 400F. On a baking sheet tray, `place the squash cut side up. Drizzle the olive oil + a large pinch of each salt + 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 + turn over to let the steam out + for the squash to cool slightly.

Meanwhile, cook the chicken in a skillet. Add in the 1/2 teaspoon salt + 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 + 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 + 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 + squash mixture in the skin shells of the cooked spaghetti squash. Place back on the baking sheet tray + cook for 10-14 minutes or until it is warmed throughout + started to brown on top.

Remove from the oven + garnish with the remaining blue cheese.

Enjoy!

This recipe was made #glutenfree