Buffalo Chicken Spaghetti Squash

What’s for dinner tonight?!

I decided to try something different. I usually make one spaghetti squash per week this time a year, they are SO versatile! Our favorites are spaghetti squash “boats”….ground beef or turkey with crushed tomatoes, fresh basil and raw cheese on top, load it all into your shredded S.S. and it’s an awesome dinner! Another great one is a southwest style, with beans, corn, cilantro and taco meat of your choice. Delish! Options really are endless if you use your imagination, or Pinterest ( that works well too).

20131127-200055.jpg

Seriously, this was even better than I imagined.

20131127-200206.jpg

Thoughts so far?
One more?

20131127-200259.jpg

Ok, ok…here’s the breakdown:

Buffalo Chicken Spaghetti Squash:
1 organic Spaghetti Squash
1.5 lbs organic free-range Chicken Breasts
5 cloves of organic garlic, diced ( I use a lot, you don’t have to)
1/4 tsp Paprika
1Tbsp of coconut oil
1 small organic onion, chopped
1 cup of fully fat organic coconut milk
1/3 cup of Frank’s Red Hot ( the original doesn’t have yucky ingredients)
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp of fresh organic cilantro
1/2 cup of fresh organic scallions
1 lime
REALSalt to taste
Blue cheese crumbles to garnish ( I used local Raw Blue Cheese yum!)

Preheat your oven to 350. I place my spaghetti squash on a baking sheet for 30 minutes until I can safely slice it in half. Once soft, slice in half lengthwise and melt coconut oil on each inside and placed down on the baking sheet. Cook for another 30-45 minutes or until you can easily shred it with a fork.

In a skillet on the stove add 1/2 Tbsp of coconut oil and cook chicken on low-med heat until you can easily shred it. Once the outside of the chicken is cooked add in your diced garlic cloves and paprika. Once your chicken is fully cooked, shred it and set aside in a separate bowl ( with all the garlic)

In that same skillet melt the other 1/2 Tbsp of coconut oil and add chopped onion, sauté until soft and translucent. Add coconut milk, frank’s red hot, garlic powder and onion powder, salt as desired ( about 1/4 tsp). Add chicken back in, stir together to coat chicken well and simmer on low for about 10 minutes.

Shred your cooked spaghetti squash and add it to the chicken mixture. Should be about 4-6 cups total to add, depending on the size of your squash. Stir to combine. Plate it up and garnish with cilantro, scallions and blue cheese as much as your want.

Enjoy!