Buffalo Chicken Spaghetti Squash Boats
1 leaner – 3 greens – 1 healthy fat – 1 condiment (per serving)
4 servings Ingredients: • 1 cup shredded cabbage • 18 oz. cooked chicken breast, shredded • ½ cup hot sauce • 4 oz. reduced-fat, shredded cheddar cheese • 6 tbsp reduced-fat ranch dressing • ½ cup diced scallions • 1 medium spaghetti squash
1. Preheat oven to 400 °F. Prepare the spaghetti squash; cut in half, and remove seeds and pulp strands. Place each spaghetti squash half face down on a foil-lined baking sheet, and bake for 40 to 45 minutes, until easily pierced with a fork. When squash is fully cooked, flip in the baking dish so that it is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands. Place spaghetti squash shells back on the baking sheet, and set aside. Reduce oven temperature to 350°F.
2. In a large mixing bowl, combine cooked squash with chicken, cabbage, cheese, scallions, hot sauce, and dressing.
3. Stuff each spaghetti squash shell with half of the mixture, and place baking sheet back in the oven. Bake for 15 to 20 minutes, or until heated through. Serve immediately.