Step 1

Preheat oven to 350°F.

Step 2

Line a baking sheet with parchment paper and set aside.

Step 3

Slice both ends from squash and discard.

Step 4

Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise.

Step 5

Scoop seeds and stringy insides out using a large spoon.

Step 6

Place squash cut-side down on the baking sheet.

Step 7

Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

Step 8

While squash is roasting, cook the chicken.

Step 9

Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay chicken on the rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.

Step 10

Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

Step 11

Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.

Step 12

Serve with Tessemae’s Creamy Ranch Dressing (for Wholeor crumbled blue cheese, if desired.