This has got to be one of my favorites! It’s yummy, healthy, and super easy! My toddler wasn’t a fan of the spaghetti squash, but she enjoyed the chicken mixture. You could easily serve the chicken mixture with broccoli, no problem!
I got the recipe from HERE. I changed it up just a bit down below.
1 large spaghetti (can also use 2 medium)
2-3 chicken breasts
1/2 cup of low fat mozzarella cheese
handful of blue cheese crumbles
1 red onion
1/4th cup of Franks Buffalo Sauce
1 tbsp of olive oil (I used 1/2 tbsp or less)
Garlic Powder (or diced garlic)
Preheat oven to 350 degrees. Cut your spaghetti squash in half. Scoop out the seeds and pulp. Rub A LITTLE olive oil, salt, and pepper on both sides. Place them, face up, on a baking pan. Bake for 45 minutes. While your spaghetti squash halves are cooking in the oven, boil your chicken. This can take 10-20 minutes, depending on the amount and size of the chicken breasts. Once the chicken is cooked, remove, cool, and then shred with a fork. Take another pan on medium heat with the olive oil, add your sliced onions and shredded chicken. Cook until your onions are translucent; then add your buffalo sauce and garlic. Reduce heat to LOW and cover. When your squash is out of the oven, let it cool for about 10 minutes. Once it has cooled a bit, using a fork, scrape your squash to get all of it into the center, to make room for your topping. Once you’ve scraped all the squash, just flatten it out so you can fill your squash boats! Add your buffalo chicken and onion mixture to each half. Then top with mozzarella cheese. Broil in the oven for about 5 minutes, until the cheese is bubbly. When it comes out top with the blue cheese.