Buffalo Chicken Spaghetti Squash Recipe – Cabot Creamery

Ingredients

• 1 medium spaghetti squash halved
• 1 tablespoon olive oil
• salt and pepper
• 2 cups cooked shredded chicken (2 chicken breasts or 4 chicken tenders)
• 6 ounces Cabot Vermont Sharp Cheddar , shredded, (1½ cups), divided
• ⅓ cup Cabot Reduced Fat Plain Greek Yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup diced red bell pepper
• 2 green onions white and green parts thinly sliced
• ⅓ cup buffalo hot sauce
• Ranch or blue cheese dressing for serving