Game Day Spaghetti Squash

1 spaghetti squash

1 lb chicken breast or thighs, cooked and shredded

2 tbsp sour cream

¾ cup shredded cheddar cheese

1 tbsp melted unsalted butter

¼ cup red pepper, diced

1 broccoli head, chopped into florets

⅛ tsp salt

⅛ tsp pepper

Dash of hot sauce to taste

Toppingschopped scallions, blue cheese crumbles, ranch or blue cheese dressing to taste, chopped cilantro

Pre-heat oven to 400°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with oil.
Cut spaghetti squash in half lengthwise. Scrape out seeds and flesh with a spoon. Place both halves with the cut edge facing down on the baking sheet. Cook spaghetti squash for 35 min or until fork inserted comes out easily.
Place chopped broccoli florets in microwave-safe bowl and add 2 tablespoons of water. Cover and microwave on high for 3-4 minutes or until broccoli is tender. Drain water and set aside.
While the spaghetti squash is cooking, prepare the chicken. When cooked, shred with forks. In a large bowl, mix shredded chicken, hot sauce, sour cream, ½ cup of the cheddar cheese, butter, red pepper, broccoli, salt and pepper together until combined. Set aside until spaghetti squash is finished.
Loosely scrape edges of squash with a fork to loosen up the "spaghetti." Spoon ½ of the chicken mixture into each of the spaghetti squash halves. Lightly mix together with the spaghetti insides. Top with remaining shredded cheddar cheese. Bake covered at 350°F for 15 minutes. Remove and top with chopped scallions, blue cheese crumbles, cilantro, and some dressing if you desire.