Some of you may remember we did a blog post about giving up wheat in January. We actually still do eat it once or twice a week but we attempt to not eat much of it. We both feel better if we skip that particular type of carb. I don’t post enough recipes to warrant having a cooking blog all alone, so enjoy the random ones we post here!
I found a FANTASTIC recipe on Pinterest from this gal’s site. It could NOT have been easier you guys. We loved it and it was easy peasy. I really enjoy the taste of chicken wings but I don’t like the wings themselves or the fact that they’re breaded. This is a fab wheat and gluten free alternative.
BUFFALO CHICKEN SPAGHETTI SQUASH
- 1 spaghetti squash
- 5-6 green onions
- 2 chicken breasts (we like a LOT of chicken, you could totally use one)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- salt and pepper to taste
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup gluten free buffalo sauce
- 1-2 ounces of blue cheese crumbles
Poke a few holes in your spaghetti squash, chop that baby in half and stick it in the microwave. Cook it for 10-15 minutes or until its pretty tender. Cut up the chicken, combine the garlic and onion powders and olive oil and begin cooking it in a pot. Chop up the green onions and throw the WHITE portion in with the chicken to cook. I like to take my chicken out once its cooked and shred it with a fork but chunks are totally workable as well.
Remove your spaghetti squash from the microwave and scoop out the seeds-you don’t need those. Next use a fork to scoop the spaghetti squash “noodles” out into your pot of chicken. We used a whole spaghetti squash for this part.
Once you do this you’re pretty much on the home stretch! We let it simmer for a few minutes while we gathered up our plates and forks. Scoop the mix out, top it with the green part of the onions you chopped earlier and some blue cheese crumbles. That’s your whole dinner folks! 30 minutes and there you have it.
One last look: