Preheat oven to 375°F.

Slice both ends from squash and discard. If you find the squash is hard to cut, you can put it in the microwave for 1-2 minutes. This will help soften it and make it easier to cut.

Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.

Scoop seeds and stringy insides out using a large spoon and discard.

Baste each half with olive oil and season with salt and pepper.

Place squash cut-side down on the baking sheet.

Bake for 30 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash will require a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken, dice the veggies, and shred the cheese.

Bring a large pot of water to a boil. Add chicken breast and turn down the heat to medium high.

Cook for 8-10 minutes or until the chicken is cooked to 165 degrees.

Move the chicken to a cutting board and shred with 2 forks.

Place squash shreds, chicken, 1 cup of the Cabot cheese, yogurt, garlic powder, onion powder, bell pepper, 1 green onion, and buffalo sauce in a large bowl. Toss well to coat.

Spoon squash mixture into the squash shells. Sprinkle each half with the remaining ½ cup of cheese. Return the stuffed shells back to the baking sheet and place in a 375°F oven for 10 minutes or until the cheese is melted.

Drizzle with ranch or blue cheese dressing and sprinkle with remaining green onions.