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.   Add celery and spices to skillet and cook 3-5 more minutes until celery begins to soften.            

6.   Stir in remaining 2 tbsp butter and softened cream cheese until completely melted and mixture is smooth and creamy.

7.   Add Frank’s and mayonnaise and stir until combined and heated through.

8.   Combine with spaghetti squash or serve atop plated squash. Sprinkle with blue cheese crumbles and drizzle with Frank’s.

Nutrition:  645 calories; 52g fat; 248mg cholesterol; 1772 mg sodium; 303mg potassium; 8g carb; 2g figer; 4g sugar; 39g protein