Buffalo Chicken Spaghetti Squash
- 1 medium spaghetti squash
- 2 tsp. olive oil
- ½ medium yellow onion, chopped
- 2 medium celery stalks, sliced
- 2 large boneless skinless chicken breasts, chopped (about 1 lb.)
- 1 8 oz. can tomato sauce
- 1 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 2 tbsp. hot sauce
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ cup mozzarella cheese, shredded
- Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
- Use a sturdy serrated knife to cut the spaghetti squash in half from stem to end. Scoop the seeds and loose strings out from the center of the squash and discard them. Lay the squash cut-side down on the baking sheet. Roast for 1 hour.
- Let the squash rest at room temperature until it is cool enough to handle. Use a fork to scrape the inside of the squash into ‘spaghetti-like’ strands. Leave the empty spaghetti squash shells on the baking sheet and set aside.
- In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Cook until the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.
- Add the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper to the skillet. Stir well to combine. Let the mixture cook until the sauce is thickened and the chicken is cooked through, about 8 minutes.
- Reduce the heat to medium-low. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce. Let the mixture cook for 2 minutes to heat the squash through. Remove from the heat.
- Divide the squash/chicken mixture between the 2 empty spaghetti squash shells. Divide the mozzarella between the two squash halves.
- Set your broiler to high. Place the stuffed spaghetti squash under the broiler until the cheese is melted and bubbly (about 2-3 minutes).