SPAGHETTI SQUASH BUFFALO CHICKEN AND BACON
300g cooked and coarsely chopped BBQ chicken
-1 celery cut into small cubes
1/2 orange peppers, diced
2 tbsp. cream cheese
2 tbsp. Buffalo Firebarns
100g Tex-Mex cheese
1 spaghetti squash
4 slices of bacon, cooked and coarsely chopped
50 ml olive oil
2 tbsp Cajun spices
Salt and pepper to taste
50 ml. Commercial ranch sauce
1 green onion, finely chopped
Cut the squash in 2 lengthwise. With a spoon, remove the seeds. Brush with olive oil and sprinkle with Cajun spices.
On the BBQ or in the oven (on a baking sheet with parchment paper) cook skin side up for about 1 hour and remove the inside with a fork and keep the squash.
In a large bowl, combine squash, chicken, celery, bell pepper, Buffalo sauce, cream cheese. Season with salt and pepper to taste.
Spoon the mixture into the squash halves, add the Tex-Mex cheese on top and grill for about 2 minutes.
Sprinkle with bacon, green onions and drizzle with ranch dressing before serving.