Buffalo Stuffed Spaghetti Squash

I know what you’re thinking…what????? … I know, it’s a little crazy but bear with me. I love spaghetti squash. I could eat it once a week. To get my family on board with that idea I’ve been trying variations of their favorites using the squash. Since my husband loves anything and everything buffalo chicken style I thought I would give it a go.

Except I didn’t have chicken (whoops) but I did have pulled pork and it’s the other white meat right?

I’m going to admit off the bat that this was not my favorite spaghetti squash meal but I caveat that with I don’t really like buffalo style stuff so, if you like that, you’ll like this.

This meal is really easy to pull together and you can alter the spice level to what your family prefers. I took a horrendous picture (sorry mom) that even looks bad edited (I’m not selling this dish on this post am I?) here goes, if you make it, I’d love to hear from you!!

This is what you’ll need;

1 medium sized spaghetti squash

4 oz cream cheese

1/3 cup hot sauce

1/3 cup ranch dressing

1 cup pulled pork

1 celery stalk diced

2 tbsp olive oil

1/4 cup scallions diced

1/2 tea salt

1/2 tea pepper

Preheat oven to 400 F

Slice squash lengthwise and remove seeds and middle bit.

brush with olive oil and season with salt and pepper, flesh side.

Turn flesh side down on a cookie sheet and place in preheated oven for 40 minutes. You should be able to pierce squash with a knife and fluff the inside up easily.

While squash is cooking melt hot sauce and cream cheese over medium heat until cream cheese is melted. Turn heat to low and add ranch, celery and pulled pork. Stir until mixed.

Fluff up squash and add mixture to squash. Top with cheddar if you want (we did). 

Cook for 15 minutes and serve hot.


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