Ready in: 75 minutes | Servings: 4 | Calories: 400 per serving
Love buffalo chicken but watching your calories? These Buffalo Chicken Spaghetti Squash Boats deliver all the spicy, cheesy goodness you crave with a fraction of the carbs. Perfect for meal prep, game day, or a healthy weeknight dinner!
What You'll Need
Before getting started, gather these kitchen essentials:
- Large-rimmed baking sheet
- Sharp chef’s knife for cutting squash
- Mixing bowls set
- Instant-read thermometer for checking chicken
Ingredients
For the squash boats:
- 2 small spaghetti squash
- 18 oz cooked, shredded chicken breast (I recommend using pre-cooked rotisserie chicken for convenience)
- 1½ cups shredded cabbage
- 4 oz reduced-fat shredded cheddar cheese
- ½ cup diced green onions
- ½ cup Frank’s RedHot Original Sauce
- ¼ cup + 2 Tbsp reduced-fat ranch dressing
Step-by-Step Instructions
1. Prepare the Squash
Preheat oven to 400°F. Using your heavy-duty chef’s knife, carefully cut each squash in half lengthwise. Remove seeds with a sturdy spoon.
Pro Tip: To make cutting easier, microwave the whole squash for 3-4 minutes first.
2. Roast the Squash
Place squash halves face down on your non-stick baking sheet. Bake 40-45 minutes until tender. Test doneness with a fork – strands should easily pull apart.
3. Prepare the Buffalo Chicken Mixture
While the squash cooks, combine in your large mixing bowl:
- Shredded chicken
- Cabbage
- Cheese
- Green onions
- Hot sauce
- Ranch dressing
4. Assemble and Bake
- Reduce oven to 350°F
- Shred squash with a fork, leaving shells intact
- Mix 4 cups squash with buffalo chicken mixture
- Fill shells and bake 15-20 minutes until heated through
Storage Tips
Store leftovers in these glass meal prep containers for up to 4 days. They reheat beautifully in the microwave safe cover for lunch!
Nutritional Information
Per Serving:
- 400 calories
- 49g protein
- 18g carbohydrate
- 13g fat
OPTAVIA Counts:
- 1 Lean
- 1 Healthy Fat
- 3 Green
- 1 Condiment
