I'm always on the lookout for a good new recipe and can't help but get on the spaghetti squash band wagon. Oh my they're tasty! This recipe has just the right amount of heat without being spicy. And it will fill your belly on a cold winter night.
Yield: 8
Ingredients
1 medium spaghetti squash
1 bell pepper diced
1 medium yellow onion diced
2 garlic cloves minced
3 eggs
1 1/4 cup ranch dressing
1/2 cup Frank's Red Hot Original Sauce
1 teaspoon salt
2 1/2 cups pulled chicken - approximately 2 large chicken breasts
1 tablespoon olive oil
Grated cheddar cheese - for garnishing the top of casserole
Directions
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Preheat oven to 375 degrees.
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Cut your spaghetti squash length wise. Scoop out the seeds and gooey parts. Sprinkle with salt and pepper. Lay cut side down on a baking sheet with parchment paper.
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Bake for 40 - 45 minutes. You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning. When your squash is done remove it from the oven and set aside to cool long enough for you to handle it.
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Meanwhile in a large frying pan add your olive oil, bell pepper, garlic, and onion. Cook over medium high heat until vegetables are tender.
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In a large mixing bowl whisk the eggs thoroughly. Then add your ranch dressing, Frank's Red Hot Sauce and salt. Stir until well mixed.
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Brush or spray olive oil along the inside of a large casserole dish to prevent sticking.
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Using a fork pull the spaghetti squash out of the skin and add to the baking dish. You want them to be noodle-like so if they clump together some just separate with your fork.
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Add your sauteed onion, green pepper, red pepper, and garlic to the baking dish. Stir together with your squash using a fork or spoon.
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Add your chicken to the baking dish. Stir together.
- Pour your dressing mixture over the ingredients in your baking dish. Stir thoroughly to ensure everything is covered.
- Sprinkle cheese on top.
- Place in the oven and bake uncovered for 1 hour. The top will be browned when it's finished. Set it aside for 5-10 minutes before cutting then serve & enjoy!
