Buffalo Chicken Spaghetti Squash

Buffalo Chicken Spaghetti Squash

Kali Nandi
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Ingredients
  

  • 1 Spaghetti squash cut in half lengthwise
  • 3 green onions chopped
  • 2 chicken breasts cubed and thawed
  • 1-2 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 3/4 cup Franks Hot Sauce more or less to taste
  • blue cheese crumbles more or less to taste

Instructions
 

  • Heat a large saucepan with olive oil. Saute garlic and green onions until golden. Add chicken and cook for about 5-7 minutes until chicken is cooked through.
  • While chicken is cooking, bake the spaghetti squash in the oven in a covered dish for about 45 min on 350. Once the squash is cool scoop out the insides and seeds. Using a fork, gently scrape the rest of the spaghetti squash out. Fluff with the fork to get the strands loose.
  • Add spaghetti squash to the saucepan and toss together with carrots and chopped cabbage.
  • Stir in the desired amount of Frank’s Hot Sauce.
  • Place the mixture back into the squash boats.
  • Garnish with blue cheese and green onions. Serve!
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