Spicy Chicken Spaghetti Squash
Prep Time
15 mins
Servings: 4
Ingredients
MORNING INGREDIENTS
- 2 Skinless, Boneless Chicken Breasts
- 1 cup Water
- 1/4 cup Frank's Red Hot Sauce (Or Similar)
- 1 Spaghetti Squash
EVENING INGREDIENTS
- 2 T Butter
- 1 tsp Salt
- 1 1/2 cups Grated Mexican-Blend Cheese
- 2 Green Onions (Divided)
Directions
MORNING DIRECTIONS
-
Place chicken, water and sauce in crock pot.
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Turn on low for 6-9 hours.
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Slice squash lengthwise in half and scoop out seeds.
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Spray insides of squash with cooking spray and place cut-side down on a cookie sheet.
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Put in oven on time-bake* to cook for 1 hour at 350 degrees with end time being 15 minutes before you want to eat.
EVENING DIRECTIONS
-
Take out squash and change oven temp to Low Broil.
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Melt butter in a large bowl in microwave and add salt.
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Cut chicken against the grain and place in the bowl.
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Dice green onions and add to bowl, setting a little aside for garnishing.
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Scoop out squash and add to bowl.
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Add cheese and mix all with two forks, making sure to separate chicken and squash strands well.
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Put all back into the two squash shells.
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Top with a little more cheese.
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Bake at low broil for 3 minutes until Cheese is melted.
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10. Top with remaining green onion.