Here is a CFBG favorite that has been passed around from the Alesha Hadley Blog. Enjoy!
-1 spaghetti squash
-2 chicken breasts
-half a cup of low fat mozzarella cheese
-handful of blue cheese crumbles
-1/4th cup of Franks Buffalo Sauce
-1 TB of olive oil
-Garlic Powder (or diced garlic)
First cut your spaghetti squash in half (be patient, it takes time) Then rub just a little olive oil and salt and pepper on both sides. Face up, place them on a baking pan, bake at 350 for 45 minutes. While that is cooking in the oven, boil your chicken. I placed 2 chicken breasts in a pot of boiling water for about 10 minutes. Remove and shred with a fork. Take another pan on medium heat with the olive oil, add your sliced onions and shredded chicken. Cook until your onions are translucent, then add your buffalo sauce and garlic. Reduce heat to LOW and cover. When your squash is out of the oven, let it cool for about 10 minutes. Then once its cool, using a fork, scrape your squash to get all of it into the center. I removed some and put aside so we could give it to Annabelle HA! And you want to make room for your topping. Once you’ve scraped all the squash, just flatten it out so you can fill your squash boats! Add your buffalo chicken and onion mixture to each half. Then top with mozzarella cheese. Broil in the oven for about 5 minutes, until the cheese is bubbly. When it comes out top with the blue cheese and herbs for seasoning.