Buffalo Chicken Spaghetti Squash

I don't know about you but I've had my fair share of buffalo chicken dip at parties - it's so addicting! Paired with spaghetti squash, it makes for an easy, low carb pasta substitute with a ton of leftovers! This one is adapted from Gal on a Mission. 

Ingredients: 

• 1 spaghetti squash
• olive oil
• salt and pepper 
• 1 package of cream cheese (8oz)
• 1/2 cup Frank's hot sauce
• 1/2 cup ranch dressing
• 2 medium chicken breasts, cooked and shredded
• cheddar or mozzarella cheese 
• fresh basil

Directions: 

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash lengthwise and brush with olive oil and sprinkle with salt/pepper.
3. Bake flesh side down on a parchment paper lined baking sheet for 40 minutes.
4. In a saucepan over medium heat, melt cream cheese, Frank's, ranch dressing, and add shredded chicken. 
5. Shred spaghetti squash with a fork, spoon buffalo chicken mixture on top and sprinkle with shredded cheese and basil.
6. Bake for 5 minutes until cheese is melted. 
7. Serve with salad and enjoy!