Preheat your oven to 400 degrees and line a baking sheet with aluminum foil, greased. Also grease a 9x9 baking dish and set aside for later.
Cut the spaghetti squash in half and place both halves face-down on the foil. Place chicken breast next to them.
Bake until chicken is heated to 165 degrees internal temperature and remove from sheet. Place squash back into oven until it is very soft and tender.
While squash and chicken are baking, combine the rest of your ingredients in a LARGE mixing bowl: thinly sliced celery, diced tomato, shredded cheese, crumbled blue cheese, ranch dressing, buffalo sauce, salt, pepper and garlic powder.
Once the cooked chicken has cooled, cut it into bite-sized cubes and add it to the buffalo mixture.
Once cooked spaghetti squash has cooled, remove the squash strands with two forks and add to the buffalo mixture. Blend well.
Add the mixture to the greased baking dish and bake for another 20 minutes. Feel free to add cheese on top and continue baking until it browns. I liked to top mine with extra buffalo sauce.
Garnish with parsley and add a little ranch dressing drizzle, if you so desire!
