Ingredients
1 medium spaghetti squash
1 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1 1/2 c. cups Monterey jack, divided
1/2 c. gorgonzola crumbles
1/2 c. whole milk Greek yogurt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/3 c. hot sauce, such as Frank’s, plus more for serving
Ranch or blue cheese dressing, for serving
Celery sticks, for serving
Carrot sticks, for serving
Preparation
Step 1Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place halves cut side down on a large, foil lined baking sheet. Roast until tender, 40 to 50 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl. Step 2Mix shredded chicken, 1 cup Monterey, gorgonzola, yogurt, garlic powder, onion powder, and hot sauce into bowl with squash. Divide mixture between hollowed out squash halves and sprinkle tops with remaining 1/2 cup Monterey. Step 3Transfer back to prepared baking sheet and continue to bake for 25 minutes, until cheese is bubbling and starting to brown in spots. Step 4Drizzle with more hot sauce and ranch. Serve with celery and carrot sticks.
Have you made this yet? Let us know how it went in the comments below!
