Buffalo Chicken Spaghetti Squash

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Start by cooking frozen chicken breasts in an Instant Pot with a little water, salt, and pepper for about 15-20 minutes.

Microwave the spaghetti squash for 3 minutes (1.5 minutes, then poke a hole, then another 1.5 minutes) to soften it for easier cutting.

Cut the softened spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of the squash with avocado oil spray and season with salt and pepper.

Place the squash cut-side down on a baking sheet and roast for about 20 minutes.

While the squash is roasting, chop the onion, celery, and carrots using a chopper.

Saute the chopped veggies in a pan until they are slightly softened.

Once the spaghetti squash is cooked, let it cool slightly before scraping out the strands into a large bowl.

Mix the spaghetti squash strands with the sautéed veggies and coat with Red Hot sauce.

Transfer the mixture to a casserole dish and bake until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens