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recette, facile, courge, spaghetti, buffalo, poulet



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.

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