Preheat oven to 350*

Cut spaghetti squash in half lengthwise and scrape out seeds. Place the spaghetti squash face down on a (oiled or sprayed for non-stick) foil lined rimmed baking sheet. Bake for 30-45 minutes, or until soft. Cook time will depend on the size of spaghetti squash you use. Remove from the oven and set aside. *This step can be done well in advance as we will be fully reheating the entire dish once the buffalo chicken mixture is combined and ready for stuffing.

In a saucepan combine cream cheese, ranch, and buffalo sauce. Stir and mix together until fully melted and combined. Stir in the mozzarella cheese and chopped green onions to the melting buffalo mixture. Continue stir over low to medium heat until all is melted together.

Remove saucepan from the heat and fold in the shredded chicken to the melted cheese mixture until fully combined.

Using a fork gently pull the spaghetti “noodles” away from the inside of the shell of your spaghetti squash, while still keeping the shell fully intact. Do this to all four halves of your spaghetti squash. Place your spaghetti squash side by side face up in a lined casserole dish.

Equally divide the buffalo chicken mixture into your spaghetti squash halves. Amount will vary depending on the size of each of the spaghetti squash halves. *If you have too much filling you can set this aside in an airtight container in the fridge to eat later with celery sticks, pork rinds, or just eat and heat with a fork.

Sprinkle each squash half with blue cheese crumbles, chopped green onions and cheddar cheese.

Bake your dish at 350* for 10-15 minutes or until heated through. Broil for 1-4mins at the end for a bubbly and crispy top.