Buffalo Chicken Spaghetti Squash Boats

Yield: 4 servings (1 boat per serving)

Per Serving: 1 Leaner, 3 Green, 1 Healthy Fat, 1 Condiment

Total Time: 75 minutes

Ingredients

• 2 small spaghetti squash

• 18 oz. cooked, shredded chicken breast

• 1½ cups shredded cabbage

• 4 oz. reduced-fat, shredded cheddar cheese

• ½ cup diced green onions

• ½ cup hot sauce

• ¼ cup + 2 Tbsp reduced-fat ranch dressing

Directions

1. Preheat oven to 400°F. Prepare the spaghetti squash; cut each squash in half, and remove seeds and pulp strands. Place each spaghetti squash half face down on a foil-lined baking sheet, and bake for 40 to 45 minutes, until easily pierced with a fork. When squash is fully cooked, flip in the baking dish so that it is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands; measure out 4 cups of squash and save any extra for a later meal. Place spaghetti squash shells back on the baking sheet, and set aside. Reduce oven temperature to 350°F.

2. In a large mixing bowl, combine the 4 cups of cooked squash with remaining ingredients.

3. Stuff each spaghetti squash shell with half of the mixture, and place baking sheet back in the oven. Bake for 15 to 20 minutes, or until heated through.

Nutrition Per Serving: 400 calories, 49g protein, 18g carbohydrate, 13g fat