Buffalo Chicken Spaghetti Squash

Preheat the oven to 400°F.

While the oven is preheating cut the spaghetti squashes in half. I use a long serrated knife, start in the middle, and take my time working my way around the squash. Place the squash halves cut side down on a rimmed baking sheet (I always line my pan with a Silpat mat) and bake for 30 – 50 minutes. Different size squashes need different cooking times. I always start checking mine for done-ness at the 30 minute mark.

While the squash is cooking, trim any fat off of the chicken. Place it in a saucepan, cover it with water and bring to a boil. Reduce heat to medium high and keep a low boil until the chicken is cooked through, about 10 – 15 minutes depending on the thickness of your chicken pieces. Remove the cooked chicken from the pan and let it cool on a plate. Once it has cooled a bit, use two forks to shred it.

Add the Greek yogurt and hot sauce to a small saucepan. Heat over medium heat. When the Greek yogurt has “melted” add the ranch seasoning and stir to combine. Stir in the shredded chicken and remove from the heat.

When the spaghetti squash is cooked use a fork to scrape the “spaghetti” strands off the walls of the squash shell. Then put the squash strands back into the shell. Top each squash half with 1/4 of the Buffalo chicken mixture and sprinkle each with 1/4 of the cheese. Place the squash halves into a baking dish or back on the sheet pan.

Place the spaghetti squash back in the oven and cook for another 5 – 10 minutes, or until the cheese melts. Garnish with sliced green onions and enjoy!