By now, I'm sure everyone knows you can roast a spaghetti squash and create noodle-like strands. The best thing since sliced bread. Maybe you're even getting sick of hearing about it. Seeing it. Or maybe you went spaghetti-squash-crazy a few years ago when the news first hit the stand. But now, it's been a little while and you're ready to come back for more.

Speaking as a mostly gluten free girl, spaghetti squash is T-rific! Ok- it doesn't have the exact taste or feel of pasta, but it does have a mild, slightly sweet flavor that pairs well with many sauces. Plus, you get to feel better about your lifestyle choices because you're eating pasta, which is made from a vegetable! Any dish that has enough flavor going on I don't even have a chance to think about missing pasta, gets a starring role in my book.

In addition to a Buffalo sauce coating my chicken, I also created a simple, white sauce. You could make extra Buffalo sauce to coat the "noodles," but I liked the idea of a creamy, cool, slightly cheesy sauce alongside the spicy kick of my Buffalo sauce. And, I ran out of hot sauce in the middle of this recipe and needed to substitute some jalapeno sauce. Yowza! I may have needed a glass of milk nearby.

Just in case you want an extra kick...

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Ingredients in Buffalo Chicken Spaghetti Squash Bowls

• Spaghetti Squash
• Chicken
• Hot Sauce
• Lime Juice
• Brown Sugar
• Butter
• Cream Cheese
• Milk
• Shredded Cheese
• Sriracha

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ROASTED SPAGHETTI SQUASH TIPS & TRICKS

• The toughest part about working with spaghetti squash is making the first cut! I prefer to pre-bake the squash before slicing in half.
• Cut in half lengthwise.
• Scoop out the seeds with a grapefruit spoon…so easy.
• Brush with olive oil and sprinkle with pepper. Spaghetti squash can be watery, so I save the salt until the end.
• Roast cut-side down.
• After roasting, use a fork to scrape the strands.
• Scoop out the spaghetti-like strands and top with your favorite sauce OR simply add your sauce to the squash bowl.
• Enjoy!

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