HIGH PROTEIN BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

INGREDIENTS

• 1 large spaghetti squash

• 1 cup of low-fat cottage cheese

• 1 cup of non-fat plain greek yogurt

• 1/3 cup of buffalo sauce

• 1 lb of ground chicken or 2 cooked and shredded chicken breasts

• 1/3 cup of shredded mozzarella cheese

• olive oil, salt, pepper and garlic powder

DIRECTIONS

1. Preheat Oven: Preheat your oven to 400 degrees.

2. Prepare the Squash: Cut your squash in half lengthwise and remove the inside and seeds. On the cut side drizzle with olive oil and season with salt and pepper. Flip the squash to cut side down and bake for 35-40 minutes until fork tender.

3. Blend Ingredients: In a blender, add the cottage cheese, yogurt, hot sauce, and seasonings. Blend until smooth

4. Prepare Chicken: Cook your ground chicken until it’s no longer pink—season with salt and pepper. Remove from heat, add your blended mixture and half of the shredded cheese.

5. Combine: Once your squash is done, shred both halves with a fork. Add your squash to your buffalo chicken mixture until it’s all mixed.

6. Serve: Add your mixture back into your squash halves, top with the rest of your cheese, and broil until it’s melted and golden! You can also meal prep this by adding 1 serving into containers and reheating when you’re ready.