1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy pulp with a spoon.

3. Drizzle cut sides of squash with 2 tablespoons olive oil and rub to coat. Season with 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.

4. Place squash cut-side down on prepared baking sheet. Roast for 40-50 minutes until fork-tender.

5. While squash roasts, pat chicken dry with paper towels. Season all sides with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, onion powder, and smoked paprika.

6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F.

7. In a bowl, whisk together buffalo sauce, melted butter, apple cider vinegar, ½ teaspoon garlic powder, and cayenne if using.

8. Transfer cooked chicken to a cutting board, let rest 5 minutes, then dice or shred. Toss with half the buffalo sauce mixture.

9. When squash is done, let cool 5 minutes. Use a fork to scrape flesh into spaghetti-like strands.

10. In a large bowl, combine squash strands, buffalo chicken, and remaining buffalo sauce. Toss until evenly coated.

11. Transfer mixture back into squash shells or to a greased 9×13 baking dish. Top with mozzarella and blue cheese.

12. Bake for 10-12 minutes until cheese is melted and bubbly. Optional: broil for 2-3 minutes for golden cheese.

13. Remove from oven and let cool 5 minutes. Top with diced celery, green onions, and parsley. Serve with extra buffalo sauce and blue cheese or ranch on the side.