Yield: 2 buffalo chicken stuffed spaghetti squash boats
Macros: 419 calories 25gfat 16gcarbs 3gfibre 21gprotein
1 spaghetti squash
⅓ cup Greek yogurt, or nondairy yogurt of choice
3 Tbsp Buffalo sauce
¼ tsp garlic powder
salt, to taste
pepper, to taste
1½ cups chicken, shredded
2 Tbsp crumbled blue cheese
2 Tbsp green onion, chopped
¼ cup shredded cheese for topping
ranch/blue cheese dressing for topping
Preheat oven to 400°F (200°C).
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 (180°C).
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!