– 300g spaghetti squash noodles, cooked (about ½ spaghetti squash)
– 265g ground chicken
– 20g Frank’s Buffalo sauce (more or less, depending on your liking)
– 60g olive oil mayonnaise
- Cook chicken over stovetop on medium-high heat until cooked through.
- In a bowl, combine olive oil mayonnaise and buffalo sauce until completely smooth.
- Pour sauce over spaghetti squash noodles and stir well.
- Add chicken, stir, separate into two bowls, and enjoy!