Buffalo Chicken Spaghetti Squash

Ingredients

1 medium spaghetti squash halved
1 tablespoon olive oil
salt and pepper
2 cups cooked shredded chicken (2 chicken breasts or 4 chicken tenders)
6 ounces Cabot Sharp Cheddar, shredded, (1½ cups), divided
⅓ cup Cabot Lowfat Plain Greek Yogurt
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup diced red bell pepper
2 green onions white and green parts thinly sliced
⅓ cup buffalo hot sauce
Ranch or blue cheese dressing for serving

Directions

Prep: 45 mins | Cook: 45 mins | Total: 90 mins

To Roast the Squash:

PREHEAT oven to 375°F.

SLICE both ends from squash and discard. (If you find the squash is hard to cut, you can put it in the microwave for 1-2 minutes. This will help soften it and make it easier to cut.) Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon and discard.

BASTE each half with olive oil and season with salt and pepper to taste.

PLACE squash cut-side down on the baking sheet.

BAKE for 30 minutes or until squash is tender. Baking time will depend on the size of your squash. Larger squash will require a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

COOK the chicken while squash is roasting (you can always use rotisserie chicken too).

DICE the veggies, and shred the cheese.

To Cook the Chicken:

BRING a large pot of water to a boil. Add chicken breast and turn down the heat to medium high. Cook for 8-10 minutes or until the chicken is cooked to 165 degrees.

MOVE the chicken to a cutting board and shred with 2 forks.

To Assemble the Stuffed Squash:

PLACE squash shreds, shredded chicken, 1 cup of the cheese, yogurt, garlic powder, onion powder, bell pepper, 1 green onion, and buffalo sauce in a large bowl. Toss well to coat.

SPOON squash mixture into the squash shells. Sprinkle each half with the remaining ½ cup of cheese. Return the stuffed shells back to the baking sheet and place in a 375°F oven for 10 minutes or until the cheese is melted.

DRIZZLE with ranch or blue cheese dressing and sprinkle with remaining green onions.

Recipe courtesy of Chelsea LeBlanc Nutrition.