Ingredients
  • 2 medium spaghetti squash (6-7 inches long)
  • 2 cups of cooked shredded chicken*
  • 1 cup freshly grated cheddar and/or mozzarella cheese
  • 1/3 cup Frank's Red Hot sauce
  • 2 TBSP melted butter
  • 1/3 cup Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1/4 cup chopped green onion, divided
  • salt and pepper, to taste
  • ranch or blue cheese dressing for drizzling, optional
  • extra grated cheese for topping
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  • * NOTE: I roasted 1lb of bone-in skin-on chicken thighs (super juicy!) but you can use anything you have on hand and use your favorite method: crockpot, rotissere, baked, poached... this recipe is a great use for leftover chicken too!
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  • Serve with celery sticks or a veggie salad for a delicious crunch and extra veggies!
Steps

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