– 1 spaghetti squash – 2 cups diced cooked chicken – 2 celery stalks diced – ⅓ cup chopped tomato – ⅓ cup buffalo hot sauce – ¼ cup ranch dressing – 2 tablespoons melted butter – 3 ounces shredded cheddar divided – 1.5 ounces blue cheese – For Topping: Ranch dressing green onion, parsley
– Bake for 40 minutes, until tender. – Allow the squash to cool slightly. Use a fork to scoop out the noodles.
– In a large bowl, combine the chicken, celery, tomato, hot sauce, ranch dressing, melted butter, and half of the cheddar cheese.
– Toss with the spaghetti squash noodles. – Transfer to a 9 x 9 casserole dish and top with the remaining cheddar and blue cheese. Taste and season with salt and pepper if desired.