From the Domestic Blonde.com
Serving Size: 2
1 small or medium Oliver Farms spaghetti squash
1/2 (4oz) package of cream cheese
1/4 cup buffalo sauce
1/4 cup ranch dressing
1 small chicken breast, cooked and shredded
1 cup shredded cheese (I used marble)
Blue cheese crumbles (optional)
Cut spaghetti squash in half and discard seeds. Place spaghetti squash face-down on a large plate and stab a few small holes into the outside. Microwave on high for 10 minutes (alternatively you can roast them at 400 degrees for 40 minutes). While it’s cooking, heat a small pot and add in the cream cheese, stirring until melted. Add buffalo sauce and stir. Add ranch dressing and shredded chicken breast. Mix well and remove from heat. Using a fork, scrape all the flesh into the middle of each squash. Pour buffalo chicken mixture over top, then sprinkle with cheese. Broil in the oven until cheese is melted, bubbling and golden.
Note: This recipe is easily doubled or tripled!