I love food. I think that’s pretty obvious, right?! Do you know what I REALLY love?? Creamy food.
Sorry if that word grosses you out. No, wait. I’m not sorry. Creamy food is delicious and should never be apologized for. (And I won’t apologize for ending my sentence with a preposition.)
Do you know what’s EVEN BETTER?!?! HEALTHY food that is creamy!! Whaaaaaaaat?!
*the crowd goes wild*
Here’s a recipe when you feel like you need some comfort food on a dreary day. No need for sunshine. This will brighten your spirits, fo sho.
Creamy Spaghetti Squash with Buffalo Chicken
- ½ lb. Bacon
- 2 lbs. Chicken breasts, cooked, cooled and chopped
- 2 Green onions, thinly sliced
- 1 large Spaghetti squash, cut in half lengthwise and seeds/pulp scooped out
- 1 c. Shredded cheddar
- ¼ c. Franks hot sauce
- 1 Egg yolk
- 1 c. Avocado oil
- 1 tsp. Dijon
Preheat oven to 375 and bake squash cut side down on a greased pan for 25-30 minutes. Cool then shred strands.
Cook bacon in a large skillet over medium heat until crispy. Set aside.
Make the mayo: in a small bowl, whisk an egg yolk with 1 tsp. Dijon and a pinch of salt. SLOWLY stream in oil, whisking continuously. When all of the oil is added, stir in 2 T. to ¼ c. Frank’s hot sauce (to taste).
Stir together the spaghetti squash strands, cooked, chopped chicken, cooked crumbled bacon, green onions, mayo and cheese.