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!
Prep Time5 minutes mins
Cook Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken, ranch, spaghetti squash
Servings: 4
Calories: 307kcal
Author: Heather
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.
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