paleo

05.01.19

How to Cook Spaghetti Squash

Posted on by Lexi , Views: 42408

Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods how to cook spaghetti squash and we’re giving you all the details you need to know!

Bowl of instant pot spaghetti squashHow to Cook Spaghetti Squash

Spaghetti squash noodles are probably the easiest alternative to traditional pasta there is. While it doesn’t taste exactly the same, spaghetti squash is a nutrient-dense, low carb alternative to pasta (whether gluten-free or not). If you can’t eat pasta or noodles for whatever reason, this is a pretty good substitute. It can take the place of almost any noodle dish, ranging from a classic “spaghetti” and meatballs, to a baked Italian “pasta” dish or even as a Pad Thai. Cooking spaghetti squash is so simple, being a mostly hands off cooking task. The hardest part is slicing it in half, so we are giving tips below.

Safe knife skills with spaghetti squash

How to Safely Cut It:

Your best answer to safely cutting a spaghetti squash is to have a large sharp knife, and a flat stead surface to cut it. With one hand, steady the spaghetti squash, and with the other press the knife into the squash before using your weight to leverage the knife through the squash. Once the knife is at least an inch inside the squash use your other hand to push down on the knife until it cuts through the squash entirely.

We cut the squash in two ways:

  1. Crosswise the the middle: This is our preferred method. This way is easier because there is less squash to cut, and you don’t have to go close to the stem. This results in long strings of noodles.
  2. Lengthwise: This method is harder to cut the squash and results in shorter noodles. Don’t try to attempt to cut through the hard stem. Once you’ve cut to that, take the knife out and use your hands to pull apart the spaghetti squash halves.

Still are afraid to cut the squash? You can always cook the squash whole, and cut after it is cooked. It’s obviously much easier to cut after it is soft, but we don’t prefer this method (see below as to why).

Can you Cook Spaghetti Squash Whole?

Yes you can, but this was not our favorite method of cooking it. If you are truly intimidated by cutting a squash, cooking it whole certainly makes it a lot easier to cut, but if you follow the tips above you should be able to safely cut a spaghetti squash. We didn’t like the result of a whole cooked spaghetti squash because it is harder to scoop out the seeds when they’re soft because you can’t easily distinguish between the inedible seeds and the edible squash strands.

Roasted spaghetti squash

Long strands of spaghetti squash

Our Favorite Way to Cook It

We are fans of cooking spaghetti squash in both the oven and in the Instant Pot. There is a slight difference in taste, and an even greater difference in cook time between these two, but knowing both is useful.

How to Cook Spaghetti Squash in the Oven

Roasting spaghetti squash in the oven takes longer, but it results in tender caramelized squash noodles. This is definitely our preferred method if we have the time. To make it, all you do is split the spaghetti squash, scoop out the seeds and drizzle with oil, salt and pepper and roast until fork tender. More detailed directions are below in the recipe section!

How to Cook Instant Pot Spaghetti Squash

Steaming spaghetti squash in the Instant Pot is by far the quickest method, and great when short on time! The squash noodles have a more straight-forward taste to them since there is no caramelization occurring. We prefer splitting the spaghetti squash and scooping out the seeds before cooking it, but you can steam it whole.

Spaghetti squash meal prep

Do you Eat the Skin of the Spaghetti Squash?

No! While some squash has edible skin, this is not one of them. Simply scoop out the “noodles” and discard the skin.

How to Use it

Treat spaghetti squash noodles like pasta! It can be eaten as is with a little oil, salt and pepper and parmesan cheese or you can use it in any variety of recipes. Check out below for some of ours:

Recipes using Spaghetti Squash:

Watch the video:


How to Cook Spaghetti Squash

Print shopping list
Prep Time 00:03 Cook Time 00:45 Inactive Time 00:00 Total Time 00:50 Serves 2-4

Ingredients

  • 1 3-4lb. spaghetti squash (see note)
  • splash of oil (roasting only)
  • salt and pepper

Directions

For the Oven:

  1. Preheat oven to 400ºF and line a baking sheet with foil
  2. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. 
  3. Scoop out seeds and discard.
  4. Brush inside with oil, and sprinkle with salt and pepper.
  5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
  6. When cool enough to handle, scrape out "spaghetti" with a fork.
  7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

For the Instant Pot:

  1. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
  8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

Recipe Notes

  1. If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Spaghetti Squash
04.21.19

Paleo Asian Beef and “Rice” Meal Prep

Posted on by Lexi , Views: 80249
Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Paleo beefPaleo Asian Beef Rice Bowl

This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

Paleo beef rice recipe

What You Need to Make this Slow Cooker Paleo Beef Recipe:

  • Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
  • Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
  • Coconut sugar
  • Rice wine vinegar
  • Garlic
  • Toasted sesame oil
  • Ginger 
  • Cauliflower (to make the grain-free “rice”)
  • Red bell pepper
  • Onion
  • Broccoli florets
  • Scallions
  • Sesame seeds

Can You Use Premade or Frozen Cauliflower Rice?

Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

If you like this asian inspired recipe, check out these others:

Crock-Pot Asian Beef & Paleo 'Rice' Bowls

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Prep Time 00:10 Cook Time 04:00 Total Time 4:10 Serves 4

Ingredients

  • 2 lb grass-fed boneless chuck steak

Marinade

Paleo Rice Bowls

Directions

  1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
  2. Place boneless chuck steak in slow cooker.
  3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
  4. Once done, remove from crock-pot and shred, discarding the fat.
  5. Pulse cauliflower in food processor until rice-sized pieces form.
  6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
  7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
  8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

Recipe Notes

  • You can mix up any vegetables you have on hand!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
04.14.19

Paleo Chicken Stir Fry

Posted on by Lexi , Views: 37375

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Paleo Chicken Stir Fry mealPaleo Stir Fry

Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

  • Broccoli
  • Red Pepper
  • Snap Peas
  • Bok Choy
  • Mushrooms
  • Carrots
  • Bean Sprouts

But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

Stir-Fry with Garlic Scallion Cauli Rice

Print shopping list
Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Teriyaki sauce

    Stir Fry

    • 2 tablespoons sesame oil
    • 2 garlic cloves, minced
    • 1 red onion, sliced
    • 2 broccoli crowns, chopped
    • 1 cup mushrooms, thinly sliced
    • 1 organic red pepper, chopped
    • 1/2 cup snap peas
    • 1 lb organic chicken breast
    • 2 handfuls fresh organic spinach
    • 1 bunch baby bok choy, sliced in half
    • 2 cups bean sprouts

    Garlic Scallion Cauli-Rice

    Directions

    1. In a bowl, mix together teriyaki sauce ingredients and set aside.

    2. In a large skillet, heat sesame oil over medium-high heat.

    2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

    3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

    4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

    5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

    6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

    3. Heat a medium-sized skillet over medium-high heat.

    4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

    5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

    6. Transfer to bowl and serve hot.

    Recipe Notes

    Updated 3/1/2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    04.10.19

    How to Make Marshmallows (Paleo)

    Posted on by Kelli Avila , Views: 4741

    These Paleo Marshmallows, made with honey and maple syrup, are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you’re likely to ever eat. Below we offer so many tips on successfully making them, as well as options to flavor them!

    Cubes of Paleo MarshmallowsPaleo Marshmallow Recipe

    After so many of you successfully made our Homemade Marshmallow Fluff and loved it we knew it was time to get testing to make Paleo Marshmallows! It may seems a little daunting to think about making something like marshmallows, but truly it isn’t that hard. Making these marshmallows is not only a fun activity with impressive results, but seriously they are the BEST marshmallows you’ll ever have tasted–we promise.

    What makes this gelatin marshmallow recipe different?

    Our recipe is a little different than a lot of marshmallows out there. Aside from being made without any corn syrup and using only unrefined sugars to sweeten the marshmallows, our recipe is different because it includes egg whites, which is a classic French style. The addition of egg whites makes for a fluffier marshmallow that is easier to handle while you are making them. But don’t worry, the egg whites are cooked by the hot sugar syrup to a safe temperature. These fluffy marshmallows are melt-in-your-mouth delicious and are worth the (small) effort to make homemade.

    Pouring beef gelatin marshmallows

    Here are the Tools You Need for Homemade Marshmallows

    Tips for Making Homemade Marshmallows

    The first thing you need to know about making marshmallows is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and softened gelatin and whipping them up until the whole mixture has transformed into a glossy stiff peaks. Then you place it in a starch dusted container and let it set before cutting.

    1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9×13 pan. For larger marshmallows use an 8″x8″ or a 9″x9″ pan. Or alternatively you can make cylindrical marshmallows, which will need a sheet pan to hold the piped mixture.
    2. Prep your containers that you will be setting the marshmallows in ahead of time. You want to line them with parchment and vigorously dust with arrowroot or a combination of arrowroot/ powdered sugar. Don’t worry you won’t be eating all of this but it is merely to coat the sticky part of the marshmallow and you shake off any excess starch.
    3. The bowl and whisk attachment of your electric mixer must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
    4. Use a mild flavored honey. A strong flavored honey, or raw honey will shine through more with a honey flavor (of course). We use a mixture of honey and maple syrup so that one flavor isn’t more dominate and the two together works more as a sweetener as opposed to be a flavor component.
    5. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar, especially because we aren’t using corn syrup.
    6. Make sure you handle the gelatin properly. You’ll want to let it bloom, or hydrate properly as the instructions indicate. The hot sugar syrup acts as the means to melt it so that it can fully incorporate in the marshmallow cream. It will set up after the mixture cools.
    7. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into marshmallows. If you didn’t have a thermometer you could theoretically test the doneness of the sugar by dropping it in water and watching the reaction, as described above.

    Marshmallows made with Gluten free marshmallow recipe

    Troubleshooting Tips for Paleo Marshmallows

    1. There are lumps in the bloomed gelatin: It wasn’t bloomed properly. You can try to remove the lumps of the gelatin, or if there are too many you should start over with the gelatin process.
    2. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough! U
    3. The marshmallows are too sticky to work with: Use more starch! Marshmallows are super sticky and you need to coat them in enough starch in order to handle them. You can always dust off the starch after you have finished cutting them, but know that if there isn’t enough starch on them before you go to store them they could end up a sticky mess, so go heavy handed with the starch.
    4. The marshmallows are very wet: The batter was likely under whipped.

    Different marshmallow flavors

    How to Store Paleo Marshmallows Made with Egg Whites?

    Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Before storing, let the cut marshmallows “dry out” for at least 6 hours, or overnight. Store the well dusted marshmallows in an airtight bag / container for up to 1 week at room temperature. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with arrowroot and powdered sugar mixture and let dry before placing in another clean, dry container.

    Options for Flavored Marshmallows

    The possibilities are endless as to what you can add to the marshmallow cream mixture before you set, or even what you coat the marshmallows in at the end to flavor them. We tried out a few different add-in’s to flavor the marshmallows. Choose your add-in and fold them after the egg whites have thickened up. You can also divide the marshmallow mixture and make multiple flavors with one batch of marshmallows. You have to work quickly though because ones the marshmallow cream cools down it will set.

    • Freeze Dried Fruit: We tried strawberries but bet any freeze dried fruit will work well here. Start with 1/4 cup crushed freeze dried fruit.
    • Matcha Powder: About 1-2 tablespoons
    • Espresso Powder: Start with a teaspoon and add more if needed
    • Cinnamon: Start with 2 teaspoons and add more if needed)
    • Cocoa: Add about 1-2 tablespoons
    • Dried Ginger or Turmeric: Start with a 2 teaspoons for a batch
    • Mint Extract (a few drops) and Chocolate Chips

    Instead of coating with arrowroot, try coating with:

    • Shredded Coconut
    • Crushed Nuts
    • Cocoa

    Paleo marshmallows getting toasted

    If you like this HOW TO recipe, check out these others:

    How to Make Marshmallows

    Print shopping list
    Prep Time 00:15 Cook Time 00:10 Inactive Time 04:00 Total Time 04:25 Yields Large batch

    Ingredients

    Directions

    1. To make square marshmallows: prepare a container for the marshmallows (see note). Lightly spray the container and then line it with two strips of parchment that fit the container to create a sling. Generously dust the container with arrowroot (or combo arrowroot and powdered sugar). Alternatively, to make traditional cylindrical marshmallows: line a sheet tray with parchment and generously dust with arrowroot. Set aside.
    2. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
    3. In a large pot add ⅓ cup water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
    4. Meanwhile prepare gelatin: Add ½ cup water to a small bowl. Sprinkle gelatin over the water and mix to moisten the gelatin. Let bloom (or hydrate) for at least 5 minutes. Once bloomed, add to the egg white mixture and briefly whip until the mixture is homogenized and fluffy, about 2 minutes.
    5. When the the sugar syrup has reached 240°F, remove from the heat and let cool slightly, or until it has stopped bubbling, about 1 minute.
    6. Then very slowly and carefully pour the sugar syrup into the egg whites bowl, hitting the side of the bowl if possible, in a thin, steady stream.
    7. Once all of the syrup is in, increase the speed and continue to whip for 10-12 minutes, or until the mixture is thick and glossy and the mixing bowl is mostly cooled.
    8. Add in vanilla extract and whip for one one more minute. If you are adding in any optional add-ins, add them now.
    9. For square marshmallows: Working quickly pour mixture into the prepared container and smooth over. Dust generously with more arrowroot and let set for at least 4 hours until cutting. To cut remove from the container and cut with a pizza cutter that is greased with coconut oil. Dust again all the cut sides with more arrowroot, shaking off excess. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with arrowroot. Let set for 4 hours at room temperature. Cut with a pizza cutter that is greased with coconut oil into cyridrical shapes. Dust more with arrowroot, shaking off the excess before storing.
    10. Let the cut marshmallows dry out for at least 6 hours before storing in an air tight container or bag. Store for up to 1 week.

    Recipe Notes

    1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9x13 pan. For larger marshmallows use an 8"x8" or a 9"x9" pan.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    04.07.19

    Quick Spicy Italian Chicken in Tomatoes

    Posted on by Lexi , Views: 48525
    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

    Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

    Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

    We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

    Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

    We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

    Ingredients Needed to Make this Italian Chicken in Tomatoes:

    • Boneless, skinless chicken breasts
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

    Chicken in tomato sauce Italian on a plate

    If you like this chicken recipe, check out these others:

    Spicy Chicken in Tomatoes

    Print shopping list
    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2

    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
    6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

    Recipe Notes

    • This post was updated in March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    04.02.19

    Buffalo Chicken Stuffed Sweet Potatoes

    Posted on by Lexi , Views: 37528

    These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

    Buffalo Chicken Sweet Potato on a sheet tray

    Buffalo Chicken Baked Sweet Potato

    Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

    Close up of sweet potato buffalo chicken

    What type of sweet potatoes are best for this recipe?

    We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

    Can you cook the sweet potatoes in the Instant Pot instead?

    You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

    Skinny buffalo chicken stuffed sweet potatoes on a plate

    How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

    If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

    If you like this recipe with buffalo sauce, check out these others:

    Healthy Buffalo Chicken Sweet Potato Skins

    Print shopping list
    Prep Time 5 minutes Cook Time 35 minutes Total Time 0:40 Serves 4

    Ingredients

    • 4 sweet potatoes
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 scallion, thinly sliced
    • 2 carrots, diced
    • 1 cup spinach
    • 1/4 cup mayonnaise
    • 1/4 teaspoon black pepper
    • 1/4 cup Frank’s hot sauce
    • 1 rotisserie chicken, shredded

    Directions

    1. Pre-heat oven to 400 degrees °F.
    2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
    3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
    4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
    5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
      Set oven to a high broil.
    6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

    Recipe Notes

    Recipe updated March 2017

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