Buffalo Chicken Spaghetti Squash Casserole


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


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


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


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


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


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


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


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


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


Garnish with extra onions and DEVOUR!

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