02 Aug Cheesy Buffalo Chicken Spaghetti Squash
- 1 medium spaghetti squash
- Olive oil for brushing
- Salt and pepper to taste
- 10 oz. shredded ground white chicken breast
- 1/4 cup mashed avocado (optional)
- 1/4 cup Frank’s red hot sauce or Simple Girl BBQ sauce
- 1/2 cup mozzarella cheese
Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
Line your baking sheet with foil and brush with olive oil.
Brush the squash with more olive oil, sprinkle with salt and pepper.
Put the baking sheet in a cold oven and turn the heat on setting the temperature to 450F.
Roast in the oven for 30-40 minutes or might be even less depending on the squash size, so you might want to check it even sooner.
Meanwhile, in a deep bowl, combine mashed avocado (optional for added creaminess) and hot sauce, then add the chicken. (Drain well if using the shredded canned chicken.)
After the squash is done, scrape with a fork to get the strands loose then add some of the chicken mixture and mix with the squash strands.
Top with mozzarella cheese and put back in the oven – this time reduce the heat to 350F- until bubbly and golden brown on top.