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Buffalo Chicken Spaghetti Squash

Servings 8 servings
Calories 348kcal

Ingredients

  • 2 small spaghetti squash
  • 2 pounds chicken breast cooked + shredded
  • 3 ribs celery sliced
  • 4 green onions thinly sliced
  • 1/2 cup ranch dressing
  • 1 cup Frank's Red Hot
  • 1 cup Cheddar Cheese shredded
  • ¼ cup crumbled blue cheese
US Customary - Metric

Instructions

  • Preheat oven to 400 F, option to line a baking sheet with parchment paper for easy cleanup.
  • Slice your squash in half, and remove the seeds using a spoon. Place squash cut side down on prepared baking sheet, and bake in preheated oven until your squash shred easily with a fork, about 35 minutes. (psst--you don't want to overbake the squash, as the pasta will become mushy).
  • Once the squash is done cooking and cool enough to handle, flake the flesh using a fork and shred it into "spaghetti". Add it to a large bowl. Place the spaghetti squash shells back on the baking sheet, cut side up.
  • Add the chicken, celery, half the green onions, ranch dressing, and Frank's red hot, and toss to combine.
  • Fill spaghetti squash shells with combined filling. Sprinkle with shredded cheddar, and bake in oven until the cheese is melted and the filling is heated through about 10-15 minutes. Sprinkle with remaining green onions and blue cheese crumbles before serving, and enjoy!

Nutrition

Calories: 348kcal | Total Carbohydrates: 19g | Protein: 30g | Fat: 17g | Sodium: 1254mg | Fiber: 4g | Sugar: 8g | Net Carbs: 15g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com