Ingredients
- 1 medium spaghetti squash
- Olive oil for brushing
- Salt and pepper to taste
BUFFALO CHICKEN
- 10 oz. shredded ground white chicken breast
- 1/4 cup mashed avocado (optional)
- 1/4 cup Frank’s red hot sauce or Simple Girl BBQ sauce
- 1/2 cup mozzarella cheese
Directions
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Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
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Line your baking sheet with foil and brush with olive oil.
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Brush the squash with more olive oil, sprinkle with salt and pepper.
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Put the baking sheet in a cold oven and turn the heat on setting the temperature to 450F.
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Roast in the oven for 30-40 minutes or might be even less depending on the squash size, so you might want to check it even sooner.
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Meanwhile, in a deep bowl, combine mashed avocado (optional for added creaminess) and hot sauce, then add the chicken. (Drain well if using the shredded canned chicken.)
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After the squash is done, scrape with a fork to get the strands loose then add some of the chicken mixture and mix with the squash strands.
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Top with mozzarella cheese and put back in the oven – this time reduce the heat to 350F- until bubbly and golden brown on top.
