🛒 If you’re headed to the grocery store to get some items for meal prep today, make sure you’re adding these ingredients to the list! ✏️ Austin and I ate this meal for 4-5 days and never got tired of it 😅 Honestly, this may be one of my favorite recipes to date!

📸 My kitchen helper Lexi has been having so much fun at doggy daycare that she was too tired to help me cook this week 😂

Servings: 5

Calories per serving: 259 cal

Protein per serving: 26 g

Carbs per serving: 13 g

Fat per serving: 12 g (4.5g sat fat)


16 oz cooked shredded chicken

1 spaghetti squash

4 strips low sodium bacon

1/2 yellow onion (chopped)

2 cups raw spinach

1/2 cup shredded part-skim mozzarella

1/2 block light cream cheese

1/2 cup nonfat plain Greek yogurt

1/2 cup buffalo sauce

1 Tbsp dry ranch seasoning


1. Prepare spaghetti squash: poke holes into spaghetti squash around diameter. Microwave whole squash for 4-5 mins (makes it easier to cut). Then cut in half. Scoop out seeds from squash, spray insides with olive oil spray, and place on pan. Bake in oven of (375 degrees) face up for 30-40 mins.

2. While squash is cooking, cook bacon in pan on stovetop. Chop into bits and place in a large mixing bowl. Wipe out pan, then add garlic and onion to pan and sauté for ~5 mins until onion starts to caramelize, then add spinach and cook for another ~2 mins until spinach is cooked down. Add garlic, onion, and spinach to bowl with bacon.

3. Add shredded chicken, mozzarella, cream cheese, Greek yogurt, buffalo sauce, and dry ranch to the bowl with bacon, and onion/spinach mixture. Mix throughly!

4. Remove squash from oven, shred insides with for to create “noodles” then add to large bowl with other ingredients and mix well. Either store mixture in bowl or scoop it back into the squash skin for serving and enjoy! 😋

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