Cut your spaghetti squash in half length wise, scoop out the seeds with a spoon and discard. On the cut side drizzle a little EVOO and sprinkle salt & pepper. Then place the cut side down on a baking sheet.
Roast in the oven for 25 minutes. Once they are flip them over so the cut side is facing up and let them cool for 10 minutes.
While your squash is roasting prepare the stuffing. Remove all the meat from the bone on your rotisserie chicken. Place the chicken into a large mixing bowl and shred.
Add the celery, blue cheese and buffalo sauce to the same mixing bowl and combine everything together.
Once the squash has cooled use a fork to remove the insides and make “spaghetti.” Be sure to keep your squash boat intact so you can re-stuff it. Take the squash and add it to your bowl mixing everything together evenly.
Take your chicken mixture and start filling your squash boat. Sprinkle the cheddar cheese on top liberally.
Broil on high for 2-3 minutes or until your cheese is completely melted and golden.