While the spaghetti squash is cooking, dice up the celery, peppers and green onions.
Next, in a large skillet over medium heat, heat 1 tbsp of olive oil. Add chicken and season generously (both sides) with salt and pepper and some of the ranch packet . Cook until no longer pink, 10 minutes per side.
Transfer chicken to a plate.
While the spaghetti squash is cooling (at least 5 minutes), cut up the chicken in to bite size pieces, then mix together chicken, peppers, celery, and onions.
Add in the remaining ranch packet and stir well.
Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
Spoon spaghetti strands into the chicken, peppers, and green onion mixture and gently mix together.
Next, add in the ranch salad dressing and mix well.
Add in the buffalo sauce and mix well.
Place filling mixture back into the spaqhetti squash shells.
Top with bleu cheese crumbles.
Place back in oven and cook for 10 minutes.
ENJOY!