Did your mom ever give you spaghetti squash as a kid and pass it off as actual spaghetti? Maybe not. Well mine did and I loved it then (usually with butter and brown sugar cause mama ain’t above a bribe) and I love it now. It’s yummy on its own, but fantastic when covered with homemade buffalo sauce, and drizzled with coconut milk ranch (and covered in a layer of gooey cheese if you’re not paleo).
Did you know Austin and I fell in love over buffalo chicken? It’s true. Back in high school we used to go to Jersey Mike’s Subs because one of our friends worked there. I had been a committed vegetarian for 4 years and then Austin asked if I wanted a bite of his buffalo chicken sub. And he was hot stuff (much like the buffalo sauce). So of course I said yes. Bye 4 years of vegetarian convictions. (High school priorities, amirite?)
Seriously though, I am in no way affiliated with Jersey Mike’s, but you should go there. And if you go and DON’T get the buffalo chicken sub (on wheat with lettuce, tomato, melty cheese, and ranch instead of blue cheese), what are you even doing in your life. I’m 100% serious that I may just abandon writing this post immediately, hop in my car and drive to the nearest one. There might be crack in those things.
But back to this squash.
Same buffalo chicken flavor, same creamy ranch, some extra sweetness from the squash. Y’all. It’s for real delicious… Buffalo chicken is one of Austin’s favorite flavor profiles, and even he said this is way better than he expected it to be. And that’s saying something. Plus, have you ever made your own buffalo sauce and ranch? It’s relatively straight forward and a real boost for your kitchen confidence.
Andddddddddd GO!
[cooked-recipe id=”774″]
