☐ 1 medium spaghetti squash ☐ 1.5 pounds boneless, skinless chicken thighs ☐ 6 slices bacon ☐ 4 jalapeños thinly sliced ☐ 8 ounces cream cheese ☐ ¼ cup sour cream ☐ 2 cups Mexican blend cheese ☐ ½ cup buffalo sauce ☐ ½ teaspoon onion powder ☐ ½ teaspoon garlic powder ☐ 3 large eggs
1. Cut the spaghetti squash in half, remove seeds, poke with a fork, and microwave for 12-15 minutes. Scoop out the strands and drain in a colander. 2. Fry the bacon in a skillet until crispy, chop, and set aside. 3. Season chicken with onion and garlic powder, cook in the skillet for 5 minutes per side, and chop into bite-sized pieces. 4. Sauté jalapeños in the same skillet, then mix in cream cheese, sour cream, and buffalo sauce until melted. Add squash, bacon, chicken, and beaten eggs; stir well. 5. Top with shredded cheese and bake at 375°F for 30 minutes. 6. Remove from the oven, add toppings if desired, and serve warm.
Add a teaspoon of smoked paprika or cayenne for extra spice, or mix in ranch seasoning for a tangy, herby flavor. The buffalo sauce and ranch combo brings the classic spicy-hot-wing taste!