An easy and delicious dinner. You would never think that what you are eating could be considered healthy but the spaghetti squash and baked chicken are the perfect mix. The buffalo sauce gives it the perfect kick!
Preheat the oven to 400ºF.
Line a baking sheet with aluminum foil and spray with cooking spray.
Place the boneless chicken breasts on the baking sheet and season if desired. (I use salt, pepper, garlic salt and onion powder.)
Place the chicken in the oven and bake for approximately 30 minutes or until internal temp reaches 160ºF.
Once the chicken is baked, allow to cool slightly then shred.
Preheat oven to 350ºF.
Line a baking sheet with parchment paper.
Slice the ends off of the squash and discard.
Slice the squash in half (from top to bottom - lengthwise).
Discard the seeds loose stringy insides.
Once you have the two halves clear of seeds then place the squash cut-side down on the parchment paper lined baking sheet.
Bake the squash for 30-40 minutes. You want the inside to be tender so the baking time will depend on the size of your squash.
Allow the squash to cool slightly then scrape the squash inside using a fork. Put all the squash you scrape out into a bowl so you can assemble your squash bowl. (Keep the squash shells so you can use it as your bowl!)
Take your squash shredding, chicken, peppers and buffalo sauce and mix together in a bowl. Make sure you toss it well and add more chicken or buffalo sauce as desired.
Spoon the mixture into the squash shells and place back on the baking sheet.
Place the squash back into the oven for 10-15 minutes or until the chicken is warmed.
Once out of the oven, top with ranch and feta cheese if desired.
Recipe was adapted from The Real Food Dietitians. All photos are my own. Please do not use photos without permission.