How to Whip Up Low Carb Buffalo Chicken Stuffed Spaghetti Squash

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°. Prepare squash by cutting into two halves lengthwise. Remove the seeds and drizzle a bit of oil on each half. Place each half face down on a parchment lined baking sheet. Bake for 15 minutes.

After 15 minutes, remove the baking sheet from the oven. Place the chicken breasts on the same sheet pan. Return to the oven and bake for 15 to 20 minutes more.

In a large mixing bowl, combine riced cauliflower, cheese, hot sauce, salt, pepper and half of the diced onions. Mix well.

When the cooking time is done, remove sheet pan from the oven and allow to cool for a few minutes. Carefully remove about half of the spaghetti squash noodles from each half and place in the bowl with the cheese mixture.

Shred the chicken and add to the mixing bowl, mix well. Stuff each squash half with the mixture. Return the halves to the oven and bake for about 15 minutes more until the tops are browned. Top with reserved green onions to serve. Slice or scoop to serve.

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