Line a baking sheet with parchment paper and set aside.
Slice the ends off the squash and discard. Cut the squash in half lengthwise. Scoop out the seeds with a spoon and place cut side down on the baking sheet.
Bake for 30-40 minutes or until tender. When squash is done cooking, allow it to cool and then use a fork to scrape the inside of the squash into a bowl. Save the squash shells to use as a “bowl”.
In a large bowl, combine the squash shreds, celery, bell pepper, green onions, shredded chicken, and buffalo sauce. Spoon your buffalo chicken mixture into the reserved squash shells and bake for 10-15 minutes until warm.
Serve drizzled with ranch and top with crumbled blue cheese, if desired.
