Buffalo Chicken Spaghetti Squash Bowls

• 3 - 3 1/2 lb. spaghetti squash
• Olive oil
• Salt and pepper
• 3 chicken breasts, about 2 lbs.

Buffalo Sauce

• 1/2 c. hot sauce
• Juice of 1 lime
• 2 Tbsp. butter
• 2 Tbsp. brown sugar

Cheese Sauce

• 8 oz. light cream cheese
• 1/2 c. milk
• 1/2 - 1 c. shredded cheese
• 1 - 2 tsp. Sriracha
• 1/2 c. shredded cheese
• Optional: chopped parsley

• Preheat the oven to 350 degrees. Pierce the spaghetti squash with a fork. Place on a baking sheet and bake in the oven for about 10-15 minutes (this step makes it easier to cut.)
• Increase the oven temperature to 400 degrees. Allow the squash to cool for a few minutes. Then, slice in half and scoop out the seeds. Brush the inside and outside with 1 tsp. of olive oil and season with pepper. Place, cut side down, on a lined baking sheet. Roast for 30-40 minutes, depending upon size. The cut side will be starting to turn brown and you should be able to easily pierce the inside with a fork.
• In a large skillet, heat 2 Tbsp. of olive oil over medium heat. Season both sides of the chicken with salt and pepper. Then, brown each side for about 5 minutes. Next, add 1/2 cup of water or chicken broth, cover, and reduce the heat. Allow to steam for 10-15 minutes, depending upon thickness.
• In a small bowl, whisk the hot sauce, lime juice, butter, and brown sugar. Set aside. Remove the chicken, but keep the skillet on medium heat and allow the leftover juices to simmer for 1-2 minutes. Slice the chicken. Then, add hot sauce mixture to the skillet. Stir and allow to cook for 1-2 minutes. Add the chicken back to the skillet. Finally, stir until well-coated.

• In a small saucepan, heat the cream cheese over low heat. Then, whisk in the milk until smooth and creamy. Next, whisk in the shredded cheese (I only used 1/2 cup) and Sriracha.
• Use a fork to scrape some of the "meat" away from the edges of the squash. Pour the cream sauce over each bowl. Top with Buffalo chicken strips. Next, sprinkle with shredded cheese. Low-broil for 3-5 minutes, until cheese is melted and bubbly. You can also remove the squash completely and mix with the cheese sauce in a large bowl. Then, top each serving with the Buffalo chicken strips.
• Garnish with chopped parsley before serving.