Preheat oven to 350 degrees.

With a sharp knife carefully poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Then microwave squash 4 minutes and let cool slightly.

Cut the spaghetti squash in half, scrape out the seeds, and place on a baking sheet cut side down. Roast for 45 minutes. Set aside to cool.

Increase oven temperature to 425 degrees

When cool enough to hold, scrape the squash out of the skin into a large bowl.

Mince the garlic

Finely dice the carrot, celery, and onion

Heat olive oil in a pan and sauté the vegetables and garlic for about 5 minutes, until they become soft.

Stir in the cooked chicken, buttermilk, and buffalo sauce. Stir to combine. Turn the heat down to low.

Stir in ½ cup of the mozzarella cheese and mix to combine.

Combine chicken and vegetable mixture with cooked spaghetti squash in a 9x13 baking dish. Top with the remaining mozzarella and blue cheese

Bake, covered with foil, for about 25 minutes.

Remove the foil and continue baking for another 15 minutes, until the entire dish is slightly bubbly and the cheese is starting to brown.

Let cool before serving.