SERVES 8
INGREDIENTS
5 pounds boneless skinless chicken breast
4 spaghetti squash
8 ribs celery
8 green onions
3 red bell peppers
2 cups buffalo wing sauce
1 cup corn
1 cup canned black beans
1 cup crumbled blue cheese for topping
Ranch dressing for topping
INSTRUCTIONS
Preparation
Bake 5 pounds of boneless skinless chicken breast.
Cool and shred the chicken.
Slice:
4 celery ribs.
8 whole green onions (scallion and onion).
Dice 1 cup red bell pepper.
Prepare 2 cups of buffalo sauce.
Roast the Squash
Preheat oven to 350° F.
Line a baking sheet with tin foil and spray lightly with cooking spray.
Slice both ends from squash and cut the squash in half lengthwise.
Scoop the string and seeds.
Place the squash cut-side down on the baking sheet.
Bake for 40 to 50 minutes or until squash is tender.
Allow to cool before using a fork to scrape the squash into a large bowl.
Put the squash hull aside.
Stuff the Squash
In a large bowl, mix:
- squash innards
- chicken
- celery
- onions
- bell peppers
- corn
- black beans
- buffalo wing sauce
Spoon squash mixture into the squash shells.
Return the stuffed shells back to the baking sheet
Bake for 15 minutes at 350° F.
Serve with ranch dressing and crumbled blue cheese.
Garnish with ½ celery rib.
