Add the cream cheese, half the cheddar cheese, wing sauce, ranch, hot sauce, if you are using it, and spices into a bowl.
Add the celery, carrots, and diced cooked chicken into the sauce mixture till combined.
Next add the shredded spaghetti squash, and mix till coated.
Transfer the mixture to a baking dish and top with remaining cheese.
Bake for about 30-45 minutes until the cheese is melted, and the sauce is bubbly.
Remove the dish from the oven and let it cool for about 5-10 minutes.
Top with green onions, a drizzle of more ranch, and enjoy it!
Notes
Make your spaghetti squash and chicken ahead of time if you can. It will make it easier to handle and toss together.
Don’t like spaghetti squash? That’s okay because you can sub in cauliflower rice. Not only will it reduce the carbohydrate count in the casserole, but it adds a little bit of a sweet crunch where the spaghetti squash has more of a baked pasta texture.
Want it hotter? Steve’s Paleo Wing Sauce is more smokey than it is hot, so if you want a little bit more heat in your buffalo sauce, I recommend adding a few teaspoons of extra hot sauce. I recommend Siete Traditional Hot Sauce. They do have other flavors, but the traditional sauceI think works best in this recipe.