Healthy version of buffalo chicken pasta!! LOW oint but HIGH protein! Yes!!
Packed with protein and a healthier pasta option! Cheesy goodness with the perfect kick!
Full recipe in video below
RECIPE:
5 cups cooked spaghetti squash (700g) 700g
3 cups cooked chicken
1 large egg
1 tsp garlic powder
1 tsp onion powder
1/2 cup franks red hot sauce (120g)
1/2 cup plain nonfat Greek yogurt or sour cream (120g)
1/2 cup shredded light parmesan or mozzarella cheese (56g)
If you still need to cook your spaghetti squash, do that first.
Preheat oven to 400 degrees F. Spray a 9x13" baking dish with cooking spray.
Grab a large mixing bowl. Add the egg, olive oil, onion powder and garlic powder and whisk together. Add a few shakes of salt and pepper if your chicken isn't salty (no need to add if you're using rotisserie chicken). Then mix in the buffalo sauce and yogurt.
Fold in the spaghetti squash, shredded chicken and 1/4 cup of the cheese with a wooden spoon.
Transfer spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until it's hot and bubbly and the edges start to brown. Let cool for 10 minutes and enjoy!
6 Servings:
1 point per serving
197 calories
4g fat
9g carbs
27g protein
Recipe insiration from laurenfitfoodie.com
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