Low Carb BUFFALO CHICKEN SPAGHETTI SQUASH Casserole

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Cut the spaghetti squash in half lengthwise using a sharp knife, keeping fingers clear.

Scoop out the seeds and sinewy material from the center of the squash with a spoon.

Brush the inside of the squash halves with 2 tablespoons of olive oil.

Place the squash cut-side down on a parchment-lined baking sheet and roast in the oven for 45 minutes.

In a medium pot over medium-high heat, add 3/4 cup low sodium chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Add the 2 pounds of boneless skinless chicken thighs to the pot and bring to a boil.

Once boiling, cover the pot, reduce the heat to low, and let the chicken cook for 20 minutes.

After 20 minutes, remove the chicken from the pot and reserve the cooking broth.

Shred the chicken using a hand mixer for quick shredding.

In the same pot, melt 2 tablespoons of butter over medium heat.

Add 1 medium red bell pepper to the melted butter and sauté for 5-6 minutes until soft.

In a separate bowl, combine 1 cup buffalo wing sauce, 2 tablespoons of butter, and 3 ounces of cream cheese over low-medium heat to melt together.

Once melted, combine the shredded chicken and sautéed bell pepper with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens