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Hi all! I have been working hard on eating right and exercising for the last month or so and this Buffalo Chicken Spaghetti Squash was one of the new healthy creations added to my recipe arsenal. (This recipe was adapted from The Real Food Dietitians‘.)
The last few weeks have been crazy with the 4th of July holiday and our littlest Buentello’s 3rd birthday.
I completed the 4-Week Wellness JumpStart last Saturday and it really gave me the motivation I needed to focus on my health and getting back into regular exercise. I knew I wanted to register for a 1/2 marathon a few months out so I could give myself time to train and not freak out about being unprepared. Then I decided, why not go to Indy and run in the Monumental 1/2 Marathon? I lived there 10 years and it was a race I always intended on doing but just never did. It has been 3 years since I’ve been “Home” so it’s time. (I also signed Rudy up so he has to run it with me.)
This Buffalo Chicken Spaghetti Squash is a perfect pre- or post-workout snack or meal! Lots of flavor and you can always add extra buffalo sauce if you like the spicy stuff (like me).
This time, I tried something different and cooked the spaghetti squash in the instant pot… OMG, I am never going back to baking it in the oven for 45 or so minutes! Instant pot. 10 minutes. Boom. Done.
Let me know how you like this recipe! Do you have a favorite instant pot recipe?
Have a great weekend!
Buffalo Chicken Spaghetti Squash
- 1 small spaghetti squash
- 1 chicken breast cooked and shredded
- 1/4 cup buffalo sauce
- 1/2 teaspoon salt
- 1 cup shredded Mexican cheese
- 2 scallions chopped
- Ranch dressing
Preheat oven to 375ºF.
Cut off ends of squash and cut in half lengthwise.
Scoop out seeds.
Place both halves in instant pot with a cup of water. Cook according to instant pot directions for 10 minutes.
Remove squash from instant pot and scrape out the insides into a mixing bowl. Do not discard shells.
Add the chicken, buffalo sauce, and salt to the bowl and mix.
Fold in the cheese and scallions.
Scoop the mixture back into the shells and top with a little additional cheese.
Bake for 15 minutes.
Sprinkle with additional scallions and drizzle with ranch dressing if desired.