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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This blissful originally appeared here. Republished with permission.
Meet your new favorite healthy dinner! Spicy, zesty, buttery, and tangy, this Buffalo Chicken Spaghetti Squash is everything you desire in an exciting weeknight meal. Not only is it fast and easy to make, but it’s Whole30 and low-carb friendly, too!
This recipe is perfect for busy weeknights, healthy game day eats, or when you just need something fun in your routine.
It’s made with tender chicken and roasted spaghetti squash, all mixed together with a rich, flippantly spicy sauce.
And because it’s made with all-natural, low-carb ingredients, it’s dairy-free, Keto-friendly, and Whole30 compatible.
Best of all, it’s super simple to make. You only need 7 ingredients, a sheet pan, and a skillet!
While the spaghetti squash roasts, you prepare the chicken and the creamy sauce by combining buffalo sauce, ranch seasoning, coconut milk, and nutritional yeast in a skillet.
Buffalo sauce adds that perfect spicy, rich, buttery flavor, and the ranch seasoning, coconut milk, and nutritional yeast lend creamy, zesty, and cheese-y flavors.
Buffalo Chicken Spaghetti Squash
Ingredients
- 1.5 lb. chicken breasts
- 1 medium spaghetti squash, 2.5 lb. to 3 lb.
- 2 Tablespoons avocado oil, divided
- 1 cup buffalo sauce
- 2.5 Tablespoons ranch seasoning
- 1/3 cup nutritional yeast
- 1/2 cup unsweetened coconut milk
- 1 cup sliced celery 2-3 stalks
Serve with (all optional)
- 3 Tablespoons ranch dressing
- 2 Tablespoons hot sauce
- 1/4 cup diced celery
- 1/2 teaspoon minced parsley
Instructions
Cook the Spaghetti Squash
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Preheat the oven to 400°F (204°C). Meanwhile, cut the spaghetti squash in half lengthwise and spoon out the seeds.
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Drizzle the flesh of each spaghetti squash half with half of the avocado oil and lightly season with salt and pepper.
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Place the spaghetti squash face down on a baking sheet. Bake in the oven for 28-35 minutes for al dente to tender strands of spaghetti squash.
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To test for doneness: Use a sharp knife to poke the skin. It should easily pierce the skin and slide through the flesh.
Prepare the Chicken
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Meanwhile, cut the chicken into bite-sized pieces. Season with salt and pepper.
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Heat the rest of the oil in a large skillet over medium heat. Add the chicken and cook, turning often, for about 5-6 minutes.
Make the Sauce
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Mix the celery, buffalo sauce, coconut milk, nutritional yeast and ranch seasoning in the skillet with the chicken.
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Bring the sauce to a simmer and lower the heat. Cook the chicken in the sauce as it simmers, for another 10 minutes.
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Once the chicken is done cooking and the sauce is thickened slightly, remove it from the heat.
Assemble and Serve
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Fluff the spaghetti squash with two forks. Either serve in the squash boats or diced the spaghetti squash into bowls.
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Spoon the chicken and sauce onto the spaghetti squash.
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Sprinkle with extra diced celery, ranch, hot sauce, and parsley and serve.
Notes
Freeze Leftovers: permit the leftovers to cool to room temperature, then transfer to a freezer safe container or bag, squeezing out as much air as possible. Freeze for 2-3 months. Allow it to defrost in the refrigerator overnight, then reheat and enjoy.
For a creamier sauce: If you wanted a thicker sauce, mix in 1 Tablespoon of potato flakes (for Whole30) or 1/4 teaspoon xanthan gum (for Keto or Whole30) as it simmers. Both are thickening agents.
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
