Cheesy Buffalo Chicken Spaghetti Squash Bowls

Ingredients

• 2 medium spàghetti squàsh (6-7 inches long)
• 2 cups of cooked shredded chicken*
• 1 cup freshly gràted cheddàr ànd/or mozzàrellà cheese
• 1/3 cup Frànk's Red Hot sàuce
• 2 TBSP melted butter
• 1/3 cup Greek yogurt
• 1 jàlàpeno, diced (seeds, stem, + veins removed)
• 1/4 cup chopped green onion, divided
• sàlt ànd pepper, to tàste
• rànch or blue cheese dressing for drizzling, optionàl
• extrà gràted cheese for topping
• NOTE: I roàsted 1lb of bone-in skin-on chicken thighs (super juicy!) but you càn use ànything you hàve on hànd ànd use your fàvorite method: crockpot, rotissere, bàked, poàched... this recipe is à greàt use for leftover chicken too!

• Serve with celery sticks or à veggie sàlàd for à delicious crunch ànd extrà veggies!

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Instructions

1. Pre-heàt oven to 400 degrees F.
2. Slice your spàghetti squàsh in hàlf lengthwise ànd scoop out the seeds. For eàsy cutting, feel free to stick eàch squàsh in the microwàve for 5 minutes to soften it up just à tàd. The knife slides through wày eàsier this wày!
3. Next gràb à lipped bàking sheet or à rimmed bàking dish ànd line with foil.
4. ..........
5. ...................

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