Buffalo Chicken Spaghetti Squash
This recipe is courtesy of Mind Over Munch |
- 1 spaghetti squash
- ⅓ cup Greek yogurt, or nondairy yogurt of choice
- 1 Tbsp of Extra Virgin Olive Oil
- 3 Tbsp Buffalo sauce of your choice
- ¼ tsp garlic powder
- salt and pepper, to taste
- 1½ cups chicken, shredded
- 2 Tbsp crumbled blue cheese
- 2 Tbsp green onion, chopped
- ¼ cup shredded cheese for topping
- Optional: light ranch/blue cheese dressing for topping
Instructions:
- Preheat oven to 400°F
- Poke holes in squash with a fork and microwave 5 minutes to soften up the squash. Score all the way around the squash lengthwise with a knife, marking the line of the cut.
- Cut squash in half lengthwise, scrape out seeds
- Brush with olive oil, season with salt & pepper
- Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash
- Can store in the fridge for a few days before making your boat, or prep to eat immediately
- When cool enough and ready to eat, scrape/shred the squash
- Reduce heat to 350°F
- In a large mixing bowl, combine Greek yogurt, buffalo sauce, garlic powder, salt, and pepper
- Add shredded chicken, crumbled blue cheese, and green onion. Mix to combine
- Place cooked spaghetti squash halves, face up, onto a baking sheet lined with parchment. Spoon ½ of buffalo chicken mixture into each spaghetti squash boat and mix to combine with spaghetti squash shreds.
- Top with cheese and bake for 20 minutes. Cover with foil as a tent if it starts to brown (don’t stick foil down firmly on squash boats).
- Broil without foil for the last few minutes for golden bubbly cheese.
- Garnish with green onion, ranch or blue cheese dressing, and extra hot sauce if desired!
Nutrition:
Serving Size: 1 spaghetti squash boat
Calories: 302
Sugar: 10
Fat: 10
Carbohydrates: 23
Fiber: 5
Protein: 36
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