YUM! Buffalo chicken dip… IN A SPAGHETTI SQUASH!
How could that be bad?
The only thing that makes it better is how easy it is.
1 spaghetti squash
2 chicken breasts, roasted and shredded
1/2 cup hot sauce
1/3 cup Ranch
1/2 bar cream cheese
1/4 cup mexican cheese
1 cup kale
Salt and pepper to taste, scallions and 1/2 tbsp blue cheese to top
This is super easy. Reading the ingredients it may not sound like the healthiest list of ingredients, but you’ll get 4-6 servings out of one large spaghetti squash, so it’s all good – and totally low carb! No need for chips for this buffalo chicken dip! 😉
Cut the spaghetti squash long-ways and scoop out the seeds. Roast face-down on a parchement paper-lined sheetpan for one hour at 375 degrees.
Meanwhile in a pot (or slow cooker if you’d like to let it sit all day), mix the rest of the ingredients and let them come together!
When the spaghetti squash is done, use a fork to get the spaghetti strands out, mix it in with the buffalo chicken and voila! You can scoop it into a bowl and eat it like that, but what I did was scoop it back into the empty spaghetti squash shells, top with a little more cheese and bake.
Top it with scallions and blue cheese and enjoy!