Adapted from Peas and Crayons.
- 1 medium spaghetti squash (6-7 inches long)
- 1 cup cooked mock chicken (or real if not vegetarian)
- 2 oz freshly grated cheddar and/or mozzarella cheese
- 2.5 tbsp Frank’s Red Hot sauce
- 1 tbsp melted butter
- 3 tbsp Greek yogurt
- 1 jalapeno, diced (seeds, stem, + veins removed)
- 1 tbsp chopped green onions, plus more for topping
- salt and pepper, to taste
- optional: extra grated cheese for topping, blue cheese or ranch for topping
- Pre-heat oven to 400°F.
- Pierce the squash a few times with a knife and cook in the microwave for for 3-5 minutes. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- Rub the cut side of the squash with a teeny bit of olive oil, place on a baking sheet, and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. (This can be done ahead of time, and the squash can be stored in the refrigerator for a few days.)
- While the squash roasts, cook mock chicken according to package directions.
- Slice the chicken and combine in a medium bowl with cheese, hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
- Once squash is done roasting, allow to cool until easily handled. Scoop out the spaghetti strands into a large bowl and combine with the sauce, then fill each half shell with the spaghetti filling. Top with extra cheese if desired.
- Bake at 350°F for around 20 minutes, until hot and bubbly.
- At the end, turn the oven to broil on high for just a minute or two until lightly browned.
- Garnish with green onion and topping if desired.