Spring will be here before we know it (at least in Texas anyway) and with it comes cookouts. And we all know what cookouts mean: BRING A SIDE.
Why bring another boring potato salad when you could serve up this easy buffalo chicken spaghetti squash? Guests avoiding carbs will thank you and everyone else will say, “Oh my gosh, I must know who made this?!”
Delicious for lunch (in fact, I just enjoyed a serving this afternoon) and a great way to use up any leftover grilled or rotisserie chicken, give this veggie-packed salad a try. Not a meat-eater? Leave the chicken out!
- 2 tablespoons olive oil
- 1 small onion, diced
- 5-6 cups cooked and shredded spaghetti squash (about 1 medium squash)
- 1 cup olive oil mayonnaise
- 2 large cooked chicken breasts, cubed or shredded
- 3-4 Tablespoons Tabasco sauce
- 1/4 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon pepper
- 1 cup frozen peas, thawed in boiling water for 5 minutes then drained
- 2 scallions, thinly sliced
- Cut one spaghetti squash in half. Prick all over the rind with a fork. Place both halves flesh-side-down in a large baking pan filled with 1/2-inch of water. Bake for 45 minutes at 375˚ until knife tender. Scrape flesh out with a fork into a large bowl. Set aside.
- While squash bakes, sauté onions in oil over medium-high heat until glossy and golden, about 5-7 minutes.
- In a large bowl, combine the remaining ingredients. Add the onions and stir until well-combined.
- Check seasonings and add more Tabasco, salt or pepper to taste if desired.