Buffalo Chicken Spaghetti Squash Casserole

1

Cut the squash in half and scrape out the seeds. Rub the inside with the olive oil and sprinkle with salt and pepper.

2

Bake, cut-side down, until fork tender, about 30-40 minutes. Set aside to cool

3

Bring a large pot of salted water to a boil. Once boiling, cook the chicken breast until no longer pink inside, about 15-20 minutes

4

Scrape the strands out of the cooled spaghetti squash and spread them out on a piece of paper towel. Use another layer of paper towel to press out as much moisture as you can

5

Once this is done, you should have about 3 lightly packed cups of spaghetti squash. Place into a large bowl

6

Shred the chicken breasts and add it into the bowl with the squash

7

Add Buffalo sauce, mayonnaise, green onion, and an egg white and combine

8

Transfer into the prepared casserole dish, pressing out flat. Bake at 400 degrees, uncovered, until the edges are golden brown, and the top feels set, about 30 minutes

9

Turn the oven to high broil and broil for 5 minutes. Then, let stand for 5 minutes to cool

10

Garnish with extra onions and DEVOUR!

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