Buffalo Chicken Spaghetti Squash

It is a known fact I have a buffalo/hot sauce obsession...so when I found this recipe I tried and fell in love with it!

Ingredients:

1 spaghetti squash

3-4 green onions

1-2lb chicken breasts, cut into bite-sized pieces

1-2 tbsp EVOO

1 tbsp onion powder

1 tsp garlic powder 

1 cup shredded carrots

1 cup shredded cabbage (I bought coleslaw mix)

1 cup Frank's Red Hot Sauce (more if you'd like)

1 oz blue cheese crumbles (optional)

2 tbsp ranch dressing (optional)

Salt, pepper and oregano to taste

Directions:

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt, pepper and oregano. Put the cut side down on a pan and cook for 45 minutes or until tender. 

While spaghetti squash is cooking, cut up chicken into bite-sized pieces and toss in garlic and onion powder. Slice green onions, including the whiteboard and reserve a small amount of green for garnish later.  

Heat EVOO up in a large saucepan, add chicken and green onions and cook about 5 minutes or until cooked through. 

Remove spaghetti squash from the oven and let cool. Take a fork and scraps all the spaghetti squash out. Add spaghetti squash, cabbage, carrots and hot sauce to the pan with chicken. Toss and cook for 3-5 minutes. 

Add in ranch dressing and blue cheese crumbles, if desired. I found the blue cheese to overpower the dish, but if you like/love blue cheese then add as much as you please. Same with ranch dressing. 

Sprinkle green onions on top and serve. 

Eat, Enjoy and Be Happy!