Low Carb BUFFALO CHICKEN SPAGHETTI SQUASH Casserole
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LOW CARB BUFFALO CHICKEN SPAGHETTI SQUASH
View Printable Recipe Here:
Ingredients:
1 large spaghetti squash, halved
2 tablespoons olive oil, divided
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
4 unsalted butter, divided
1 medium red bell pepper, diced
1 cup Texas Pete® Extra Mild Wing Sauce (optional recipe below)
3 ounces cream cheese
1 1/2 cups shredded mozzarella cheese, divided
4 green onions, thinly sliced
1/2 cup blue cheese crumbles
Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment or aluminum foil.
2. Use a large spoon to scrape out and discard the seeds and stringy middle
portion of each squash half.
3. Brush the cut side of squash with olive oil. Place the squash cut-side down on the baking sheet and roast for 45 minutes or until the squash is tender. (Cooking time will depend on the size of the squash. A sharp knife should easily pierce the squash when it’s done.) Allow to cool.
4. While the squash is roasting, cook the chicken. In a large skillet over medium-high heat, combine the remaining olive oil, broth, salt, and pepper. Add the chicken. When the broth comes to a boil, lower the heat to medium low and cover the skillet. Cook for 20 minutes or until the chicken is done.
5. Transfer the chicken to a large mixing bowl. Shred the meat with two forks.
6. Drain the liquid from the warm pan and reserve.
7. Return the pan to medium heat, add 2 tablespoon of melted butter, and sauté the bell pepper for 5 minutes, until soft. Transfer the cooked bell pepper to the bowl with the shredded chicken.
8. Return the pan to the medium heat. Add the wing sauce, cream cheese, and remaining 2 tablespoons of butter. Whisk continuously until the butter and cream cheese are melted.
9. Shred the cooled spaghetti squash into loose noodles and add to the bowl with the chicken and bell pepper. Add 1 cup of the shredded mozzarella, and green onions. Toss everything well to combine.
10. Pour into a 9x13 baking dish. Evenly distribute the remaining 1/2 cup of mozzarella cheese and blue cheese crumbles.
11. Bake for 10 to 12 minutes to heat through and melt cheese.
Makes 6 servings.
Nutrition per serving:
Calories: 607
Total Fat: 42
Total Carbs: 15
Fiber: 3g
Net Carbs: 12
Protein: 41
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OPTIONAL CLEAN KETO WING SAUCE RECIPE
(Using this in place of the Extra Mild Wing Sauce removes 8g of carbs from the total recipe, or 1.3g per serving.)
1/2 cup Texas Pete® Original Hot Sauce
1/2 cup reserved chicken broth from recipe
3 tablespoons unsalted butter
1 teaspoon erythritol sweetener (optional)
Combine all ingredients and briefly warm over medium heat until well combined.
#buffalochicken #spaghettisquash #texaspete
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Low Carb/Keto Spaghetti Squash Chicken Alfredo
Try this delicious low carb/keto Spaghetti Squash Chicken Alfredo that will be a staple in your household!
Spaghetti Squash Chicken Casserole
Instead of stuffing each spaghetti squash with a filling, this casserole incorporates everything into one easy baking dish. A combination of spaghetti squash, tomatoes, zucchini, and chicken are all mixed together and topped with cheese. Once baked, it’s the perfect, hearty meal for a weeknight or special occasion!
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Skip ahead:
00:00 Intro
00:40 Preparing the squash and chicken
03:57 Cooking the zucchini
05:21 Preparing the tomato sauce
09:26 Scooping out the squash
10:11 Mixing everything together
12:30 Tasting the dish
INGREDIENTS
For the squash and chicken:
- 2 spaghetti squash
- 1 lb chicken breast
- 1 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
For the casserole:
- 2 tbsp neutral oil
- 1 small zucchini
- 1 medium onion, diced
- 1 bell pepper diced
- 1/2 tsp kosher salt
- 1 pint grape or cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 1/2 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 cup chicken stock
- 1 cup frozen peas
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
For the squash and chicken:
- Preheat the oven to 375°F.
- Cut the stems off of the squash, slice in half lengthwise, and remove the seeds and pith. Set the squash cut-side up on a parchment-lined baking sheet along with the chicken breasts. Drizzle everything with olive oil. Sprinkle with salt and black pepper. Turn the squash cut-side down and place the baking sheet in the preheated oven.
- Roast the chicken breasts until they register 160°F. The chicken will finish before the squash, so remove them as soon as they are at 160°F, 16-20 minutes.
- When the squash are darkened on their skin and a knife easily is inserted into the flesh, remove them from the oven, 45-60 minutes. Set the squash aside to cool.
For the casserole:
- Grease a 9x13 baking dish and set it aside.
- Heat 2 tablespoons neutral oil in a large skillet. Cut the zucchini in half lengthwise and slice into 1/4-inch thick pieces. Add the sliced zucchini to the hot oil and sauté until they are browned, 3-4 minutes. Turn the slices over and brown, 2-3 minutes. Once browned, remove the zucchini from the skillet and set them aside.
- Add the onion, bell pepper, and salt to the hot skillet. Sauté until the onion is soft and translucent, 4-6 minutes. Add the halved tomatoes, garlic, Italian seasoning, red pepper flakes, black pepper, and chicken stock. Stir to combine and bring the mixture to a boil. Once boiling, turn the heat down to a simmer. Cook until the tomatoes are burst, and the liquid is mostly cooked off, 8-12 minutes. Once cooked, remove the skillet from the heat.
- Scrape the flesh of the cooled squash into a large bowl. Shred or chop the chicken into bite-size pieces and add the chicken to the squash. Pour on the peas, zucchini, and prepared tomato mixture. Stir the mixture together and pour it into the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake in the 375°F oven until the casserole is warmed through and the cheese is melted, 35-45 minutes. Once baked, remove the casserole from the oven and cool for 10 minutes before serving.
#dinner #weeknightdinner #recipe #winter #squash
Chicken Alfredo Stuffed Spaghetti Squash | Easy Spaghetti Squash Recipe | MOLCS Easy Recipes
Chicken Alfredo Stuffed Spaghetti Squash
1 Medium Sized Spaghetti Squash
2 Tbsp Olive Oil
1//2 C Shallots - chopped
4 - 5 Cloves Garlic - minced
1/4 C Flour
2 C Milk
1/3 C Parmesan Cheese - grated
1/2 tsp Pepper
1 Rotisserie Chicken - shredded (approx 2 cups)
2 C Mozzarella Cheese - shredded & divided
Fresh Parsley for Garnish
Cut squash in half and scoop out the seeds. Rub with oil and place
face down on a baking sheet.
Bake @ 400F for 40 -50 minutes. Squash should be fork tender.
Let cool enough for you to handle. Shred squash with a fork to make the strands.
In a large skillet, over medium heat drizzle olive oil, sauté shallots for 3 -4 minutes, add garlic and stir until fragrant, approx 2 - 3 minutes. Add flour to pan and stir for 2 - 3 minutes so the flour cooks. Gradually add the milk stirring until smooth. Let this cook for a few minutes and the sauce will start to thicken. Next add the parmesan & pepper. Mix until blended.
Remove from heat and stir in the chicken mixture & 1 cup of shredded mozzarella. Add this to the shredded squash mixing well. Divide mixture and place back into the squash shell, top with remaining shredded mozzarella.
Bake @ 400F for 15 - 20 minutes and finish off broiling until lightly browned.
Garnish with parsley.
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#spaghettisquash #molcs #easyrecipes
Low Carb Stuffed Spaghetti Squash
These Low-carb Stuffed Spaghetti Squash boats are SO good, you’ll want to dive in headfirst! Ground meat, kale, red bell pepper, and a mix of rich spices make this dish extra special.
Printable recipe:
Keto Friendly Cheesy Spaghetti Squash Skillet Recipe
Shop at Cabela's I do love cooking in my cast iron so this cheesy spaghetti squash skillet is something I needed to share. Being Keto friendly this recipe will go hand in hand with the spaghetti squash recipe I posted last week. Now the three different cheeses I put in this really did add to the flavor. The keto friendly marinara sauce works very well just watch your sugars and try to keep them down. So please give my keto friendly cheesy spaghetti squash skillet recipe a try and let me know how it turns out. Remember the Recipes are below and please check out the affiliate links I have posted below and help support this channel.
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Recipe
2lbs Ground Beef (i use 80/20)
2 1/2-3cups Marinara Sauce (recipe below)
1 medium Spaghetti Squash
4oz Parmesan Cheese
2cups Colby jack Cheese
2cups Mozzarella Cheese
1tsp Salt
1tsp Black Pepper
1tsp Garlic
1tsp Italian seasonings
1 Brown hamburger meat with seasonings.
2 Add prepared spaghetti squash.
3 Add marinara sauce.
4 Add cheese and combine well.
5 Add hot mixture to an oiled cast iron skillet.
6. Bake in a 350° oven for 20 minutes or until heated through.
Sauce Recipe
2-28oz cans Diced tomatoes
1tsp Black Pepper
1tbl Red chili flakes (add less if you do not want the heat)
1tbl Garlic powder
1tbl Italian seasoning (thyme,oregano,basil)
1 1/2tsp Salt
Blend ingredients together and adjust seasonings as needed.
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Chef Johnny
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