1 medium spaghetti squash
1 8oz. package of Light Philadelphia cream cheese
1/2 cup Frank’s Buffalo sauce
1/2 cup ranch salad dressing
2 medium chicken breasts
1 cup shredded cheese
1. Preheat oven to 400 degrees. Cut the spaghetti squash in half. Grease a baking sheet and place the squash halves cut side down on the baking sheet. Bake for 50 minutes.
2. As you let the spaghetti squash cook, chop the chicken breasts into cubes and cook in a saucepan. When they are done, remove from the pan and set aside.
3. In the saucepan, put in the cream cheese and hot sauce. Heat and stir until the cream cheese melts. Add the ranch dressing and chicken breasts. Heat for a few more minutes.
4. Take out the spaghetti squash, let cool for a few minutes. Scoop out the seeds and gooey insides. Then scrape out the spaghetti part. Put in on a serving dish, top with the buffalo chicken mixture and top with cheese. Bake for another 5 minutes, serve.