Keto Buffalo Chicken Spaghetti
Keto Buffalo Chicken Spaghetti Servings: 4 2 small spaghetti squash 4 tbsp butter 2 tbsp olive oil 1½ lb chicken thighs, boneless, skinless, diced 4 stalks celery, diced 1 tsp smoked paprika ¼ tsp garlic powder and onion powder ¼ tsp ground mustard 8oz package of cream cheese, softened ½ cup Frank's Buffalo Hot Sauce ¼ cup mayonnaise 1 oz blue cheese crumbles 1. Using a sharp knife, cut each squash in half. Remove the seeds and strings then place cut side down in a microwaveable baking dish filled with 1" of water. 2. Microwave on high 25-30 minutes until shell has softened. Remove from microwave and drain on paper towels, cut side down. 3. Allow squash to cool enough to handle before shredding. To shred, use a fork to pull squash center away from rind. Place stringed spaghetti squash in a bowl and add 2 tbsp butter, stirring gently to coat. 4. In a large skillet, heat olive oil on medium high heat. Add diced chicken and cook until no longer pink. 5.
