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The Super Bowl Dip of all Dips
Aren’t we lucky living a keto lifestyle that some of THE best dips and spreads are by nature already low carb? Usually it’s what we dip IN the dip that skyrockets the carb count….tortilla chips, pita crisps, potato skins, and french baguette.
Honestly, I look forward to Super Bowl, or any party for that matter, simply for this dip…and the commercials 🤪
However, you can consider making some simple low carb swaps. Ditch the high carb the chips and pita crisps and baguette slices to make this famous dip stay low carb. Try celery or jicama sticks for a great crunch.
Cruciferous vegetables, like cauliflower or broccoli are also a great stand in for the heavy carbs. And hello…pork rinds! Pork Rinds are a great no carb stand in for any chips.
In this recipe for Buffalo Chicken Boats, I’ve taken this dip to meal time staple by serving in a roasted spaghetti squash.
Spaghetti Squash
My favorite way to get started with Buffalo Chicken Boats is to roast the spaghetti squash. I don’t even olive or season them because these guys take on the flavor of the buffalo.
Roast in the oven for about 35-45 minutes in a 350* oven. This can be part of your weekly meal prep well before you need to be putting dinner on the table.
You may even roast the halves and let them completely cool. Then simply FREEZE them for later use in a number of different dishes.
Personally, I like to go with smaller spaghetti squash (large palm sized). This size is easier to handle, slice and great as a single serving.
Franks Buffalo Wing Sauce
Franks Wing sauce is really the OG (original) in my book as far as buffalo wing sauce goes. It’s naturally almost no carbs and readily available at most major supermarkets.
There are other brands available such as Primal Kitchen, but Franks is my go to!
Creamy Chicken Mixture
The first step in making the creamy buffalo chicken mixture is to heat a saucepan over low to medium heat. Next you will add in the mozzarella cheese, scallions and stir until fully melted.
Next you will fold in the shredded pre-cooked chicken. Make your own chicken or buy it in rotisserie chicken form or even buy it pre-shredded. I have even heard of some people using canned chicken, but I have never tried it.
At this point in your cooking the dip is made. You could essentially eat this dip right now. I won’t tell if you eat this Buffalo Chicken right from the pan.
Assemble
Once the spaghetti squash is roasted just set it aside to cool. Then, simply scrape the strands of squash away from the inner part of the shell. Place the prepared shells in a casserole dish face up and ready to be stuffed.
Next, spoon equal amounts of the creamy Buffalo Chicken Boats mixture into each of the 4 spaghetti squash. Don’t worry if you have extra chicken mixture. The size of your spaghetti squash may prohibit fitting all the mixture into the 4 halves. Simply save the extra for later.
Bake
Place your casserole dish into at 350* oven and bake for 10-15 minutes or until fully heated through. Then I like to broil for 1-4 minutes at the very end for a crispy and bubbly finishing touch.
Buffalo Chicken Boats
Ingredients
- 2 spaghetti squash roasted (about 4 cups total)
- 3 cups chicken shredded (rotisserie or cooked chicken breast)
- 8 oz cream cheese room temperature
- 1 cup mozzarella cheese shredded
- ½ cup Buffalo Sauce Franks
- 1/2 cup Ranch dressing
- 2 tbsp green onions chopped
Toppings
- ¼ cup cheddar cheese shredded
- 2 tbsp green onions chopped
- 2 tbsp blue cheese crumbles
Instructions
- Preheat oven to 350*
- Cut spaghetti squash in half lengthwise and scrape out seeds. Place the spaghetti squash face down on a (oiled or sprayed for non-stick) foil lined rimmed baking sheet. Bake for 30-45 minutes, or until soft. Cook time will depend on the size of spaghetti squash you use. Remove from the oven and set aside. *This step can be done well in advance as we will be fully reheating the entire dish once the buffalo chicken mixture is combined and ready for stuffing.
- In a saucepan combine cream cheese, ranch, and buffalo sauce. Stir and mix together until fully melted and combined. Stir in the mozzarella cheese and chopped green onions to the melting buffalo mixture. Continue stir over low to medium heat until all is melted together.
- Remove saucepan from the heat and fold in the shredded chicken to the melted cheese mixture until fully combined.
- Using a fork gently pull the spaghetti “noodles” away from the inside of the shell of your spaghetti squash, while still keeping the shell fully intact. Do this to all four halves of your spaghetti squash. Place your spaghetti squash side by side face up in a lined casserole dish.
- Equally divide the buffalo chicken mixture into your spaghetti squash halves. Amount will vary depending on the size of each of the spaghetti squash halves. *If you have too much filling you can set this aside in an airtight container in the fridge to eat later with celery sticks, pork rinds, or just eat and heat with a fork.
- Sprinkle each squash half with blue cheese crumbles, chopped green onions and cheddar cheese.
- Bake your dish at 350* for 10-15 minutes or until heated through. Broil for 1-4mins at the end for a bubbly and crispy top.
Notes
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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