Ingredients:
- 1 spaghetti squash, rinsed, halved, and seeds removed, then remove bottoms so they can stand alone once stuffed
- 2 cups cubed or shredded clean chicken (I often use a rotisserie chicken for convenience – but have also made it with a clean canned chicken before)
- 10-ish oz of organic Greek yogurt
- 1/3 cup Buffalo sauce of choice (I use this Primal Kitchen version)
- ¼ cup sharp cheese (shredded works best)
- 3 Tbsp Ranch dressing (I use this organic dry mix from Riega and make my own)
- Lemon juice (optional)
- Olive oil
- Seasonings of choice
Preheat oven to 400. Coat your interior halves with olive oil and a bit of salt and pepper, then place face down on a prepped cookie sheet and bake for 30-40 minutes.
While the squash bakes, mix the other ingredients. Take the squash out and add the mixed filling & top with a little bit more cheese.
Place back in the oven for another 8+ minutes.
ENJOY!!