Cheesy Buffalo Chicken Spaghetti Squash Bowls

• Gluten free

• Meat

  • 2 cups Chicken, cooked
  • 1/3 cup Frank's red hot sauce

• Produce

  • 1/4 cup Green onion
  • 1 Jalapeno
  • 1 Serve with celery sticks or a veggie salad for a delicious crunch and extra veggies
  • 2 Spagehtti squash (6-7 inches long, medium

• Condiments

  • 1 Ranch or blue cheese dressing

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar and/or mozzarella cheese
  • 1 Cheese, grated
  • 1/3 cup Greek yogurt

Found on peasandcrayons.com

Description

Ingredients

• 2 medium spagehtti squash (6-7 inches long)
• 2 cups of cooked shredded chicken*
• 1 cup freshly grated cheddar and/or mozzarella cheese
• 1/3 cup Franks Red Hot sauce
• 2 TBSP melted butter
• 1/3 cup Greek yogurt
• 1 jalapeno, diced (seeds, stem, + veins removed)
• 1/4 cup chopped green onion, divided
• salt and pepper, to taste
• ranch or blue cheese dressing for drizzling, optional
• extra grated cheese for topping
• *I roasted 1lb of bone-in skin-on chicken thighs (super juicy!) but you can use anything you have on hand and use your favorite method: crockpot, rotissere, baked, poached... this recipe is a great use for leftover chicken too!
• Serve with celery sticks or a veggie salad for a delicious crunch and extra veggies!

Directions

• Pre-heat oven to 400 degrees F.
• Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
• Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
• To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
• Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
• The squash can be roasted and stored in the fridge for a few days if youd like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now lets get back to the recipe!
• While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous nights dinner.
• Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
• Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
• Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top [like a tent!] so the cheese doesnt stick.
• Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
• Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!
• Enjoy!