Low Carb Buffalo Chicken Spaghetti Squash

Directions

• Preheat the oven to 350°F. Line a baking sheet with parchment or aluminum foil.
• Use a large spoon to scrape out and discard the seeds and stringy middle portion of each squash half.
• Brush the cut side of squash with olive oil. Place the squash cut-side down on the baking sheet and roast for 45 minutes or until the squash is tender. (Cooking time will depend on the size of the squash. A sharp knife should easily pierce the squash when it’s done.) Allow to cool.
• While the squash is roasting, cook the chicken. In a large skillet over medium-high heat, combine the remaining olive oil, broth, salt, and pepper. Add the chicken. When the broth comes to a boil, lower the heat to medium low and cover the skillet. Cook for 20 minutes or until the chicken is done.
• Transfer the chicken to a large mixing bowl. Shred the meat with two forks.
• Drain the liquid from the warm pan and reserve.
• Return the pan to medium heat, add 2 tablespoon of melted butter, and sauté the bell pepper for 5 minutes, until soft. Transfer the cooked bell pepper to the bowl with the shredded chicken.
• Return the pan to the medium heat. Add the wing sauce, cream cheese, and remaining 2 tablespoons of butter. Whisk continuously until the butter and cream cheese are melted.
• Shred the cooled spaghetti squash into loose noodles and ad to the bowl with the chicken and bell pepper. Add 1 cup of the shredded mozzarella, and green onions. Toss everything well to combine.
• Pour into a 9×13″ baking dish. Evenly distribute the remaining 1/2 cup of mozzarella cheese and blue cheese crumbles.
• Bake for 10 to 12 minutes to heat through and melt cheese.