Preparing the Yogurt Wing Sauce Mixture

• Place the plain non fat yogurt, blue cheese dressing, light Miracle Whip and Buffalo wing sauce in a small sauce pan. Stir together with a wooden spoon. Heat until the mixture is hot but stop short of it boiling so the sauce doesn't break. When you start the mixture will be lumpy but as it heats, the blue cheese bits in the blue cheese dressing will melt and the sauce will thin out and become smooth. Set aside
• Preparing the Spaghetti Squash Casserole
• Pierce the surface of the spaghetti squash all over with a fork. Microwave on high for 3-4 min or until you can cut through it with a chef knife.
• Cut the squash in half and then remove the pulp and seeds. Place the squash halves into a casserole dish cut side face down. Microwave on high for another 4-5 min. After the squash is cooked, take a fork and separate the spaghetti squash into strands.
• Place the squash strands into a casserole and microwave briefly if they are not quite cooked enough. When the strands are completely cooked, transfer to a mixing bowl and set aside.
• Chop the onion, bell pepper and stalk of celery. Heat the olive oil in a skillet. Add the shopped veggies to the skillet and sauté until they are tender.
• Add the sautéed veggies to the bowl with the squash.
• I always have containers of shredded chicken in the freezer to use in casseroles. If you don't have any shredded chicken on hand, cook and shred chicken breasts and/or thighs for this dish. You can also use leftover rotisserie chicken.
• Add the shredded chicken to the bowl with the spaghetti squash and sautéed veggies. Toss these ingredient with a fork until they are well incorporated. Add several dashes of black pepper and 4 tsp of Buffalo wing sauce and toss again. Taste and add salt to taste if you think it is needed. I found my mixture to be salty enough with the Buffalo wing sauce.
• Add all of the yogurt wing sauce you made to the bowl with the spaghetti squash mixture. Toss until all of the squash strands, shredded chicken and veggies are well coated with the sauce.
• Transfer the squash mixture to a casserole dish. All of the ingredients are already cooked. You can bake the casserole in an oven at 350℉ until it is heated through or you can pop it into the microwave and heat on high for 1-2 min to heat it through. I have done it both ways and it has worked fine each way.
• Divide the casserole into 4 portions. Serve and enjoy.
• Refrigerate any leftovers. They reheat well.