Food for Squat: Creamy Spaghetti Squash with Buffalo Chicken

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
  1. Preheat oven to 375 and bake squash cut side down on a greased pan for 25-30 minutes. Cool then shred strands.

  2. Cook bacon in a large skillet over medium heat until crispy. Set aside.

  3. 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).

  4. Stir together the spaghetti squash strands, cooked, chopped chicken, cooked crumbled bacon, green onions, mayo and cheese.

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