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