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1
Preheat the oven to 400 degrees F.
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2
While the oven is preheating cut the spaghetti squashes in half.
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3
I use a long serrated knife, start in the middle, and take my time working my way around the squash.
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4
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.
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5
Different size squashes need different cooking times.
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6
I always start checking mine for done-ness at the 30 minute mark.
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7
While the squash is cooking, trim any fat off of the chicken.
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8
Place it in a saucepan, cover it with water and bring to a boil.
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9
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.
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10
Remove the cooked chicken from the pan and let it cool on a plate.
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11
Once it has cooled a bit, use two forks to shred it.
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12
Add the Greek yogurt and hot sauce to a small saucepan.
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13
Heat over medium heat.
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14
When the Greek yogurt has melted add the ranch seasoning and stir to combine.
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15
Stir in the shredded chicken and remove from the heat.
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16
When the spaghetti squash is cooked use a fork to scrape the spaghetti strands off the walls of the squash shell.
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17
Then put the squash strands back into the shell.
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18
Top each squash half with 1/4 of the Buffalo chicken mixture and sprinkle each with 1/4 of the cheese.
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19
Place the squash halves into a baking dish or back on the sheet pan.
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20
Place the spaghetti squash back in the oven and cook for another 5 10 minutes, or until the cheese melts.
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21
Garnish with sliced green onions and enjoy!
