Buffalo Chicken Spaghetti Squash
1 cup cooked spaghetti squash
1/2 cup cabbage, chopped – Use tri color cole slaw mix and take out the carrots to save time
4.5 oz of grilled, baked or cooked chicken breasts, chopped into pieces
1/4 tsp garlic powder
1/8 tsp onion powder
2 tbsp Frank’s buffalo hot sauce
2 tbsp light ranch dressing
1/4 cup reduced fat mozzarella cheese, shredded
In a non-stick skillet, add spaghetti squash and cabbage over medium high heat.
Toss the veggies with the garlic and onion powder.
Add the chicken and Frank’s hot sauce and stir until combined and heated thoroughly.
Put the mixture on a plate and top with shredded mozzarella cheese.
Let the cheese melt or microwave for about 30 seconds to speed up the melting process.
Drizzle ranch dressing on top.
We keep it simple here!