If you love spicy chicken and pasta — but not the carbs — then this flavorful dish is for you.INGREDIENTS:1 medium spaghetti squash2 cups of cooked shredded chicken1 cup freshly grated old cheddar1/3 cup Frank’s Red Hot sauce2 tbsp melted butter1/3 cup green bell pepper1/3 cup sour cream1/3 cup chopped green onionsalt and pepper, to tasteranch dressingextra grated cheese for toppingserve with celerySTEPS:1.) Pre-heat oven to 400˚F and line a baking dish with foil. Slice spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside of the squash with a drizzle of olive oil and place face down on the baking sheet. Roast for 40 minutes, or until tender.2.) Shred the chicken and add to a medium bowl along with the hot sauce, melted butter, sour cream, bell pepper, cheddar and half the green onion.3.) Once the squash has cooled enough to handle it, scrape the flesh using a fork and add it to the cheesy buffalo chicken mixture. Mix together and then add back to the empty squash skins. Top with a little more cheese and then bake at 350˚F for 20 minutes. Finish with chopped green onion and a drizzle of ranch dressing.For more amazing recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade