Ingredients

• 1 spaghetti squash , halved and seeded
• 1 , 4 ounce
• 0.25 cups Buffalo wing sauce
• 1 small cooked chicken breast , shredded
• 0.25 cups ranch dressing
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 2 tablespoons crumbled blue cheese , Optional

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

Nutrition per serving