2 medium spaghetti squash
1/2 cup buffalo sauce
2 T butter
1/3 cup sour cream or Greek yogurt
2 cups shredded chicken
1 cup cheese shredded
Salt and pepper
Cut squash in half and take the seeds out. Using a pressure cooker, place about 2 1/2 cups of water in pan. Should just be touching the trivet. Place squash on the trivets. Close the lid and turn the steam valves to the closed position. Manual pressure on High for 12 minutes. While the squash is cooking. Start on your chicken. Brown up chicken. Once the pink is no longer visible, add butter and hot sauce. Once the butter is melted shit the pan off and add the sour cream or yogurt. Mix until creamy. Once the pressure cooker is completed with the cooking do a quick pressure release. Strand the squash and add to your pan with your chicken mixture. Mix altogether. Transfer the mixture to a sprayed baking dish. Top with cheese. I added blue cheese crumbles to mine. Cook at 400 degrees for about 25 minutes or until bubbly. Serve and enjoy.
Serving size is 4
Calories 405 per serving
12 сен 2024
