Prep: 15 mins
Cook: 45 mins
Servings: 4
Calories: 308
On those days that smoking meat just isn't an option, there are recipes like this one that will satisfy those hunger cravings. It is so delicious it will convert your staunch carnivore into a veggie worshiper at least until the meal is over. This is a spicy dish so if you like a little less heat, don't season the chicken before cooking with Agent Orange, and skip sprinkling on extra at the end to keep it mild. Enjoy!
INGREDIENTS
1 ¼ lbs chicken breast, cooked and shredded
1 medium spaghetti squash, halved (about 3 lbs.)
1 rib celery, thinly sliced
1-2 green onions, white and green parts thinly sliced
¼ cup diced red bell pepper
2 tbls. Agent Orange Buffalo Seasoning, divided in 1/2
2 tbls. water
2 tbls. butter sliced
1 tsp. vinegar, red wine vinegar is recommended
1 clove of garlic, minced or pureed
Optional: ¼ cup crumbled blue cheese
INSTRUCTIONS
To roast the squash:
Preheat oven to 350°F.
Line a baking sheet with parchment paper and set it aside.
Slice both ends from squash and discard.
Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise.
Scoop seeds and stringy insides out using a large spoon.
Place squash cut-side down on the baking sheet.
Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow cooling slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
While squash is roasting, cook the chicken.
To cook the chicken:
Directions for Instant Pot:
Insert the rack into the inner pot.
Add 1 cup water or broth.
Season chicken generously with Agent Orange Buffalo Seasoning about 1 tbls worth.
Lay chicken on rack.
Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick).
At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure.
Move chicken to a cutting board to cool slightly before shredding with two forks.
Directions for Stovetop:
Place a medium skillet over medium-high heat.
Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil.
Season chicken generously with Agent Orange Buffalo Seasoning about 1 tbls worth.
Add chicken and ½ cup water.
Once the water begins to simmer, reduce heat and cover.
Cook chicken for 15-18 minutes or until cooked through.
Move chicken to a cutting board to cool slightly before shredding with two forks.
To make the Buffalo Sauce:
Mix the water, vinegar, remaining 1 tbls. of Agent Orange Buffalo Seasoning, and garlic in a small pan or pot.
Heat ingredients over medium heat, cook about 2 - 3 minutes, adding more water if the mixture turns into a paste like consistency, and then turn off the heat.
Whisk in 1 piece of butter at a time until a smooth and thickened sauce forms.
Set aside for assembly.
To assemble the stuffed squash:
Place squash shreds, chicken, celery, onions, peppers, and buffalo sauce in a large bowl.
Toss well to coat.
Spoon squash mixture into the squash shells.
Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
If desired, sprinkle with more Agent Orange Buffalo Seasoning and blue cheese crumbles.
Nutritional Information
Calories: 308
Total Carbohydrates: 13g
Total Fat: 14g
Dietary fiber: 3g
Protein: 36g
Amount Per: ¼th recipe
Sodium: 582mg
Sugar: 6g
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