Lean & Green with Me! Buffalo Chicken Spaghetti Squash Casserole - Optavia weight loss recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack cheese offers a similar flavor at a lower price.

shredded mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone cheese can be a cost-effective substitute.

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: hot sauce

Homemade hot sauce can be made with pantry staples.

Preheat the oven to 400°F.

Cut off one end of the spaghetti squash to make it easier to cut, then cut it in half lengthwise.

Scoop out the seeds using a melon baller or tablespoon.

Spritz the cut side of the squash with cooking spray and place it cut side down on a baking sheet.

Make cuts in the squash with a sharp knife to allow steam to escape while cooking.

Roast the spaghetti squash in the oven for about 45 minutes to an hour until super soft.

Let the spaghetti squash cool, then scrape out the flesh with a fork to create strands.

Measure out 1 pound 8 ounces of the spaghetti squash strands into a mixing bowl.

Chop 2.5 ounces of shredded red cabbage and add it to the bowl.

Chop green pepper and add it to the bowl.

Add 18 ounces of shredded cooked chicken to the bowl.

Pour in 1/2 cup of Frank's Red Hot sauce.

Add 4 ounces of reduced fat cheddar cheese to the mixture.

Mix all ingredients together until evenly combined, ensuring the sauce is distributed.

Portion the mixture into freezer containers, aiming for even servings of about 10 ounces each.

Label the containers and prepare to bake them later.

When ready to bake, preheat the oven to 400°F and bake for 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens