Heat a large saucepan with olive oil. Saute garlic and green onions until golden. Add chicken and cook for about 5-7 minutes until chicken is cooked through.

While chicken is cooking, bake the spaghetti squash in the oven in a covered dish for about 45 min on 350. Once the squash is cool scoop out the insides and seeds. Using a fork, gently scrape the rest of the spaghetti squash out. Fluff with the fork to get the strands loose.

Add spaghetti squash to the saucepan and toss together with carrots and chopped cabbage.

Stir in the desired amount of Frank’s Hot Sauce.

Place the mixture back into the squash boats.

Garnish with blue cheese and green onions. Serve!