Step 1

Heat a large, heavy-bottomed pan over medium-high heat. Spray with a mist of olive oil. Add the carrots to the pan and cook for five minutes, until slightly tender.

Step 2

Add the celery, onions, bell pepper, salt, pepper, and celery salt. Cook for five more minutes, until the veggies are fragrant and soft.

Step 3

Add the chicken and garlic and sauté for another two minutes. Then, mix in the milk, Greek yogurt, buffalo sauce, and cream cheese.

Step 4

When the cream cheese is melted, add the strands of spaghetti squash, mixing well. If your pan is oven-safe, smooth the top and sprinkle with the ¼ cup of reduced-fat blue cheese (or any cheese of your choice).

Step 5

Bake at 350° for 20 minutes (if you’re in a hurry, just broil for five)! And remember, if your skillet is not oven-safe, you will need to transfer the mixture to a baking dish (and top with cheese!) before baking.