Cheesy Buffalo Chicken Stuffed Spaghetti Squash

For four weeks every four years, America actually cares about soccer (and actually uses the word futbol).  Those four weeks are upon us.  Patriotism has spiked through the roof on Facebook in the good ol’ US of A, where sports really bring it out of us.  I was trying really hard to be a hater.  I was feeling a bit like this.  But then I started watching a couple games… and, okay this is kind of fun (and this certainly doesn’t hurt!)  So, well… USA, USA, USA!

But really, nothing says America like Buffalo Chicken, which pretty much makes me the most patriotic person alive.  Combine it with spaghetti squash and smother it with cheese and singing my language.

 Cheesy Buffalo Chicken Stuffed Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup fat free sour cream
• 1/2 cup Frank’s Hot Sauce
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced yellow onion
• 1/2 cup corn
• 2 tsp olive oil
• 1 tsp onion powder
• 1 large chicken breast, cooked and shredded
• 2/3 cup light mozzarella, shredded
• 1/4 cup blue cheese crumbles

How-To:

1. For the spaghetti squash:  Preheat oven to 375°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Once cool enough to touch, use a fork to scrape out the flesh.  It will come out in spaghetti like strands.  Be careful to leave the skin in tact so that you can stuff it!  You will probably want to leave about 1/2 inch of the flesh, to be sure it doesn’t collapse.
2. Saute the onion, carrot and celery in olive oil until slightly tender.
3. Meanwhile, in a large bowl, combine sour cream, onion powder and franks red hot.  Mix in the the shredded chicken and half the mozzarella cheese.   Stir in the veggies and corn.
4. Stuff the filling back into the squash skin and top with the remaining mozzarella and the crumbled blue cheese.
5. Bake for 10-15 minutes until the cheese has melted.

Johanna