BUFFALO CHICKEN SPAGHETTI SQUASH//LOW CARB DINNER

Buffalo chicken dip meets low carb roasted spaghetti squash. This is a clean buffalo chicken base baked into a spaghetti squash, no pots & pans needed, eat it from the bowl now or meal prep for later! I really like spaghetti squash especially when its in season because not only is it low carb but its very versatile in what you can make with it and actually easy to prep.

What you’ll need:

Shredded chicken (any way you like)

Hot sauce to taste

1/2 cup greek yogurt

Shredded cheddar cheese 

1/4 cup Cottage cheese (good culture)

1 small/medium spaghetti squash

Greek yogurt ranch 

Olive oil

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How you’ll make it:

Start by cutting your spaghetti squash, I cut mine long ways mainly for presentation but I actually prefer to cut it right through there middle so the noodles are longer. To make it easier you can microwave it for 2 minutes it will help soften it to cut it easier. Once its cut scoop out the seeds and discard. Drizzle with olive oil and some fresh salt and pepper and throw it in the oven a baking sheet open side down at 375 for 40 minutes until fork tender. 

In a mixing bowl add the shredded chicken, greek yogurt, cottage cheese, cheddar, ranch  and as much hot sauce as your like your spice level. Stir the mixture and heat until melted and combined. Once the spaghetti squash is cooked take out of the oven, fill each side with the buffalo chicken mixture cover with cheddar cheese and broil until the cheese is melted. Drizzle with more ranch and hot sauce and serve!