INGREDIENTS
1 large spaghetti squash
2 cups of cooked shredded chicken (can use any type of chicken)
1 cup chopped broccoli
1 cup shredded cheese (I used ⅓ pepper jack, ⅓ cheddar + ⅓ mozzarella)
⅓ cup Frank’s Red Hot sauce
½ cup nonfat greek yogurt
1 tsp pepper
Optional: More buffalo sauce, ranch dressing for drizzling
INSTRUCTIONS
- Preheat oven to 400
- Slice the spaghetti squash + bake it for 30 minutes face down until it is fork tender
- Shred the spaghetti squash and place filling in a large bowl
- Add chicken, broccoli, cheese, hot sauce, yogurt + pepper to spaghetti squash filling + mix
- Stuff the spaghetti squash skins with the mixture + put back into the oven for 20 minutes
- For the last 2 minutes turn the oven on Broil/High to get that delicious, bubbly, crispy cheesy top
- Enjoy!
Original recipe and more pictures visit: Buffalo Chicken Spaghetti Squash Boats @ thecleaneatingcouple.com