Buffalo Chicken Stuffed Spaghetti Squash
Buffalo Chicken Stuffed Spaghetti Squash is everything you want in a healthy meal! The heat from the buffalo pairs perfectly with the natural sweetness from the spaghetti squash and the cooling homemade kefir ranch. It's an easy low carb meal that is perfect to prep ahead and a wonderful way to use up leftover chicken!
Ingredients
- 2 small spaghetti squash
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 cups chicken breast, cooked and diced
- 2 cups spinach, chopped
- 1/2 cup kefir ranch dressing
- 2-4 tbsp buffalo sauce
Instructions
- Preheat oven to 400 degrees F. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
- Rub the olive oil on the flesh of the spaghetti squash and sprinkle with sea salt. Place cut side down on a baking sheet. Bake for 30-40 minutes, until fork-tender and slightly browned.
- Using a fork, scrape and fluff the spaghetti squash strands.
- In a large bowl, combine the chicken, spinach, kefir ranch, buffalo sauce, and spaghetti squash strands. Mix, then place back in the spaghetti squash shells.
- Bake for 10-15 minutes, or until the mixture is warmed through.
Nutrition
Calories: 307kcal, Carbohydrates: 37g, Protein: 20g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 702mg, Potassium: 883mg, Fiber: 8g, Sugar: 13g, Vitamin A: 2008IU, Vitamin C: 15mg, Calcium: 130mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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