Buffalo Chicken Spaghetti Squash
yield: 2
total time: 80 minutes
Ingredients
- 2 cups chicken cooked & shredded, or cook raw diced chicken in with the peppers & onion
- 1 spaghetti squash medium to large, cut in half
- 1 red onion medium, diced
- 2 jalapeños minced – seeds & membrane discarded if you don’t like the heat
- 3 cloves garlic minced
- 3/4 cup frank ’s Red Hot Sauce
- ranch dressing to drizzle – I really like the Habanero Ranch when I’m doing Whole30 which isn’t really spicy at all
- green onions chopped, to garnish, optional
- salt
- pepper
- extra virgin olive oil to coat pan
Nutrition
- Calories : 770 calories
- Carbohydrate : 61 grams
- Cholesterol : 190 milligrams
- Fat : 39 grams
- Fiber : 3 grams
- Protein : 59 grams
- SaturatedFat : 3.5 grams
- Sodium : 1330 milligrams
- Sugar : 3 grams
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