Buffalo Chicken Spaghetti Squash {Recipe}

Okay guys, get ready to have your mind blown! I whipped up this yummy recipe the other day and it was seriously the best meal I have made in a LONG time!! It is FULL of flavor, low carb, AND its 21 day fix approved!! It seriously felt like a cheat meal (and bonus David loved it too!)

This super easy Buffalo Chicken Spaghetti Squash, needs to be on your next dinner menu! Have you ever cooked with spaghetti squash? Have you ever heard of it? These squash are great because its low carb, high in minerals and vitamins. In about one cup of spaghetti squash its around 42 calories and 10 carbs, its also very high in Vitamin C. So its a win-win! Some tips on cooking it, DON’T over cook it, or the noodles will get crunchy. You can cut in half then bake for around 45 minutes at 350. OR you can poke holes in it, and bake it whole, for about an hour. Either way works. BUT just know that it takes just a little muscle and some patience to cut these badboys open 😉

Buffalo Chicken Spaghetti Squash #21dayfix #eatclean

When I first did the Jamie Eason program, I ate ALOT of baked chicken, and that gets pretty old very quickly! Since doing the 21 day fix, I try to branch out alot with my recipes, buffalo chicken has become a monthly staple in my meal prep. I usually make buffalo chicken lettuce wraps or tacos for lunch! It has so much flavor and can really help get over the hump of boring clean eating!

Buffalo Chicken Spaghetti Squash #21dayfix #eatclean
Oh and I didnt even mention the BEST part of this recipe, THE CHEESE!! Thats what I LOVE about the 21 day fix, you can have CHEESE! I used my handy dandy blue container to measure the mozzarella and blue cheese. This dish is so cheesy and flavorful, its really amazing!

Buffalo Chicken Spaghetti Squash #21dayfix #eatclean Buffalo Chicken Spaghetti Squash #21dayfix #eatclean

Buffalo Chicken Spaghetti Squash #21dayfix #eatclean
Okay so heres how I did it!
Buffalo Chicken Spaghetti Squash
-1 spaghetti squash
-2 chicken breasts
-half a cup of low fat mozzarella cheese
-handful of blue cheese crumbles
-1 onion
-1/4th cup of Franks Buffalo Sauce
-1 TB of olive oil
-Garlic Powder (or diced garlic)

First cut your spaghetti squash in half (be patient, it takes time) Then rub just a little olive oil and salt and pepper on both sides. Face up, place them on a baking pan, bake at 350 for 45 minutes. While thats cooking in the oven, boil your chicken. I placed 2 chicken breasts in a pot of boiling water for about 10 minutes. Remove and shred with a fork. Take another pan on medium heat with the olive oil, add your sliced onions and shredded chicken. Cook until your onions are transluscent, then add your buffalo sauce and garlic. Reduce heat to LOW and cover. When your squash is out of the oven, let it cool for about 10 minutes. Then once its cool, using a fork, scrape your squash to get all of it into the center. I removed some and put aside so we could give it to Annabelle HA! And you want to make room for your topping. Once you’ve scraped all the squash, just flatten it out so you can fill your squash boats! Add your buffalo chicken and onion mixture to each half. Then top with mozzarella cheese. Broil in the oven for about 5 minutes, until the cheese is bubbly. When it comes out top with the blue cheese and herbs for seasoning.

Thats it! I promise, it sounds more complicated than it is! You HAVE to give this a try! Now one half is ONE serving, BUT it is dependant on the size of your squash, these were on the medium side, and once I measured my portions for the 21 day fix, this equals out to about ONE green (squash), 1 red (chicken), 1 blue (cheese), and 1 orange (sauce). For recipes like this, I typically measure everything BEFORE its baked, so that I can know my exact portions.

I cant wait for you to try this! If you want more recipes like this and access to my personal clean eating meal plans, then join my next 21 day fix group! Shoot me an email: alesha_haley@yahoo.com! Lets talk!


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