Buffalo Chicken Spaghetti Squash Boats
Ingredients
- 3 (1-lb) spaghetti squash, halved lengthwise
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1½ lb boneless, skinless chicken breasts, cubed
- ½ cup Buffalo sauce (see Note)
- ¾ cup chopped red onion
- 1½ cups shredded mozzarella cheese
- ⅓ cup crumbled blue cheese
- 3 Tbsp fresh chopped cilantro
Instructions
- Preheat oven to 425°F. Cut squash in half; scrape out seeds.
- Drizzle cut sides with 1½ Tbsp oil; sprinkle with ½ tsp each salt and pepper. Place squash, cut sides down, in a baking dish coated with cooking spray.
- Bake 30 minutes or until fork-tender.
- Meanwhile, drizzle 1½ Tbsp oil over chicken; toss with ¼ tsp each salt and pepper. Cook in a large skillet over medium-high heat 5 to 7 minutes or until browned. Stir in Buffalo sauce.
- Use a fork to scrape spaghetti-like strands from squash. Top squash with chicken mixture, red onion, and mozzarella cheese. Bake 15 minutes longer or until cheese melts. Top with blue cheese and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
408
|
408
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 36 | 36 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 819 | 819 |
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