Buffalo Chicken Spaghetti Squash Bowls

 Stuffing my face is a beloved past time, even better when I can have hot wings and pasta all at once!  Since discovering spaghetti squash, I have been obsessed with this dish. Easy dinner for two, that's filling and low carb..score:)
1 Spaghetti squash
2 cups shredded cooked chicken
1 cup grated cheese of choice (I use an italian blend)
1/3-1/2 cup greek yogurt (Fage for sure!)
1/3 cup Frank's Red Hot Sauce (" I put that **** on everything".sorry I had too!)
1 jalepeno (remove seeds and white lining, chop into small pieces)
1/4 cup chopped green onion
salt and pepper
Make it:
Cut spaghetti squash in half..long ways..DO NOT cut yourself!
Remove seeds and pulp (think carving pumpkin..make sure not to scrape out spaghetti part!)
Lightly brush rim and inside with extra virgin olive oil
Bake at 350 for 40-45 min
While squash is baking...
Combine chicken, yogurt, hot sauce, jalepeno, cheese, salt and pepper in bowl
Once squash is done..
Scrape spaghetti out of shell into bowl of ingredients (recommend wearing oven mit to hold hot squash)
Once thoroughly mixed, fill shells with ingredients
Sprinkle on a little more cheese and chopped onions
Place back in over for about 10 minutes..until cheese is melted
Serve with blue cheese or ranch to drizzle on top!