During this time of staying at home and not eating out, I was getting hard pressed not to be bored and unmotivated in the cooking department. I will just come out and say, I miss eating out or bringing in takeout on a Friday night. It was a real break for me from having to come up with what to cook every single day. Mind you with not cooking and food prepping for dayhome that pressure has reduced somewhat...but I still miss eating out and trying new things. Anyway, I tried a few new to me recipes that I enjoyed and this is one of them. Hubby and I are trying to cut back on our carb intake a bit so this was perfect. And it was a huge hit.
BUFFALO CHICKEN SPAGHETTI SQUASH
(adapted from With Peanut Butter on Top)
-5-6 frozen chicken breasts
-salt & pepper to taste
-garlic powder and onion powder to taste
-1 medium spaghetti size squash (length of a dinner plate) or 2 smaller size squash.
-1/2 cup shredded cheddar or mozzarella cheese
-2 - 4 harvarti or provolone cheese slices, or 1 cup more of the shredded cheese of choice
-1/2 cup Frank's Red Hot sauce (or similar cayenne sauce)
-1/4 cup cream cheese, room temperature
-1/2 cup sour cream or plain Greek yogurt
-1 Tbsp olive oil
-1/2 bell pepper (I used orange), diced
-1/2 medium onion, diced
-1 large clove (or 2 smaller cloves) fresh garlic, minced or crushed
-green onions, sliced
-1 cup fresh spinach, chopped
-ranch or blue cheese salad dressing (optional)
Spray crockpot with a small amount of cooking spray or olive oil. Sprinkle frozen chicken breasts with salt, pepper, garlic and onion powder to taste. Place in crockpot and cook on high for 3 1/2 - 4 hours. When done cooking shred with a fork and set aside.
While the chicken is cooking, cut the stem end off of a medium sized spaghetti squash leaving the squash end intact so that when you eventually fill it it won't run out. Now cut the squash in half length wise. Scoop out the seeds an membranes. I discarded this but you could wash the seeds and roast the later if you like. You can place upside down on a baking sheet to which a few tablespoons of water has been added and roast at 400*F for 45 - 55 mins.
Or bake each half in the microwave covered with a kitchen towel until tender approximately 15 minutes.
While the squash is cooling place oil, bell pepper, onion and garlic in fry pan and cook until softened. Mix together with chicken, 1/2 c shredded cheese, Red Hot sauce, cream cheese & sour cream.
Turn on the oven broiler and move oven rack close to the broiler. When squash is cool enough to handle gently scrape the flesh into "spaghetti strings" removing about half out of each "boat". Add to chicken mixture and stir gently to avoid breaking the strings. Fill each squash boat evenly with the chicken mixture. Top with the harvati or provolone slices or more shredded cheese. Place under broiler until hot & bubbly, and cheese starts to brown.
While that is happening chop green onions and spinach. Once the cheese is melted and browning, remove from oven. Drizzle with more Frank's Red Hot Sauce to taste and ranch dressing. Top with onions and spinach.
Cut each boat in half if you used a medium squash and serve with a cold salad or veggies and dip. (If you used a smaller squash each person can have a half).