Turn up the heat with this healthy recipe for buffalo chicken spaghetti squash.
By JULIE BRINKLEY
Baby, it’s cold outside, but this yummy recipe will warm you right up.
And here’s the best part: It’s good for you!
WHAT’S IN IT
1 medium spaghetti squash
18 oz cooked chicken, shredded
1 cup shredded cabbage
4 oz. reduced fat shredded cheddar cheese
½ cup diced scallions
½ cup hot sauce (such as Tabasco or Frank’s RedHot)
¼ cup reduced fat ranch dressing
Preheat oven to 400 degrees. Roast spaghetti squash.
In large mixing bowl, combine cooked spaghetti squash, chicken, cabbage, cheese, scallions, hot sauce and dressing.
Serve in individual baking dishes or a 9x13 and bake for 15-20 minutes or until heated through.
Optional not on 5&: Top with crumbled blue cheese.
For less spice, use mild enchilada sauce or no sugar added tomato sauce.