Buffalo Chicken Dip with a Surprise Ingredient: Spaghetti Squash! ♥
Real Food. Low-Fat. Low-Carb. High-Protein. Weight Watchers Friendly.
So what is it, really, that people love about "buffalo" anything? You know. Buffalo wings. Buffalo chicken. Buffalo deviled eggs. Buffalo hummus. Buffalo mac n cheese. Buffalo pizza. Buffalo quinoa. These, of course, are the hot-sauce hopped-up versions of their plain and often bland selves.
Now I ask about what we love about "buffalo" recipes as representative of a rare breed, someone who's actually cooked a real buffalo – yes, a whole buffalo, all 700-some pounds of dressed meat, not once but three times, if you must know :-) – with nary a drop of hot sauce within at least ten hollers. [By the way, a Note to Vegetarians.]
But it turns out, this Buffalo Chicken Dip was my personal favorite at a little Superbowl shindig on Sunday, the easiest of
But here's the thing. Buffalo chicken dips are usually ooey-gooey cheesy affairs, packed with calories. This recipe? I bulked up the dip with a surprise ingredient, one that melted into the background both texture and taste-wise. (Kinda like the Denver Broncos, dontcha just think?)
What is the surprise ingredient, you ask? Spaghetti squash! Now I'm no fan of spaghetti squash, it just doesn't taste like much and offers about zero nutritional benefit. But here, spaghetti squash was the perfect choice. I'll make Buffalo Chicken Dip again any time I'm asked, no whole buffalo required.
RECIPE for BUFFALO CHICKEN DIP with SPAGHETTI SQUASH
Hands-on time: 10 minutes, if spaghetti squash is already cooked, 20 minutes if not
Time to table: 45 minutes if spaghetti squash already cooked, 2-1/2 hours if not
Makes 5 cups (easily halved)
Time to table: 45 minutes if spaghetti squash already cooked, 2-1/2 hours if not
Makes 5 cups (easily halved)
About 1 pound spaghetti squash cooked "noodles" (see ALANNA's TIPS)
8 ounces Neufchatel low-fat cream cheese, room temperature
4 ounces shredded cheddar cheese
1/4 cup (45g) Frank's Original Hot Sauce
1 pound cooked chicken, "pulled" into shreds (see TIPS)
Thin rounds of small sweet red chili peppers, optional, for garnish
Heat oven to 350F. Combine all ingredients, stirring well to combine. Top with chile rounds if using. Transfer to an oven-safe baking dish. Bake for about 30 minutes until hot and bubbly clear through. Serve with something firm to dip with – tortilla chips break too easily, crostini would work, pita chips worked perfectly.
MAKE-AHEAD Mix all the ingredients except the garnish, cover and refrigerate for up to a day or two. Bake uncovered at 350F for about 45 minutes until hot and bubbly clear through.
ALANNA's TIPS & KITCHEN NOTES
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© Copyright Kitchen Parade 2014
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014
I've never heard of anyone using spaghetti squash like this but it makes sense now! I haven't tried this yet but I'm definitely adding it to my "to-cook" list. Thanks for sharing!
ReplyDeleteThat's a clever way to add extra veggies into the dip. I guess you could also add shredded zucchini (steamed?) or riced cauliflower.
ReplyDeleteI have already used spaghetti sauce over the spaghetti squash and it was good so I can't wait to try your hot sauce version. I like reading your tips and notes along with the weight watchers points and your nutritional information. Thanks for sharing with us!
ReplyDeleteI have already used spaghetti sauce over the spaghetti squash and it was good so I can't wait to try your hot sauce version. I like reading your tips and notes along with the weight watchers points and your nutritional information. Thanks for sharing with us!
ReplyDeletelove this idea--must try sometime!!
ReplyDelete