Keto Buffalo Chicken Spaghetti Squash Bowls

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

In a large frying pan, heat up 2 tablespoons of avocado oil over medium-high heat.

Season the chicken tenders with 1/2 teaspoon pink Himalayan salt, 1/2 teaspoon black pepper, and 1 teaspoon granulated garlic.

Cook the chicken tenders over medium-high heat for 3-4 minutes per side, then pour in 2 cups chicken bone broth, 1 cup Frank’s Red Hot sauce, and 1 minced clove of fresh garlic.

After the chicken is cooked thoroughly, remove from the frying pan and shred with forks.

Add the shredded chicken back into the pan, and add 1 pound of room temperature cream cheese. Whisk the cream cheese into the sauce until fully melted and blended.

Add in about 1 jalapeño worth of slices, and bring contents to a boil. Simmer until the sauce thickens to your liking.

To prepare the spaghetti squash, poke small holes in the squash and microwave for about 1 minute to soften the flesh.

Cut the spaghetti squash in half lengthwise and scoop out the guts.

Cover the squash with plastic wrap and microwave for about 7-8 more minutes or until fork tender.

Shred the spaghetti squash with a fork and place into bowls for serving.

Cover the spaghetti squash with the chicken and sauce from the frying pan, and garnish with fresh jalapeño slices, diced green onions, and either feta or blue cheese crumbles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens