Buffalo Chicken Spaghetti Squash Casserole

0 Preheat oven to 350°.
1 Slice spaghetti squash in half and remove seeds. Roast about 20-30 minutes or until fork tender. Remove from oven and shred with a fork to create noodle like strands. You want the "noodles" to be al dente because they will continue cooking with the rest of the casserole.
2 Meanwhile, while the squash is cooking, in a medium size stove top skillet or oven safe cast iron pan, heat oil and brown ground chicken over medium heat. Add the peppers and celery and cook 2-3 minutes until fragrant. 
3 Remove the chicken mixture from heat and add butter(it will melt in the hot pan), hot sauce & dressing to the pan. Mix well.
4 Stir the spaghetti squash shreds into the chicken mixture.
5 At this point, if you are not using an oven safe pan, transfer the spaghetti squash & chicken mixture to a greased 9x13 casserole dish.
6 Fold in the eggs mixing well to combine. Season with salt and pepper.
7 Increase the oven temperature to 400° and bake for 35-40 minutes until the eggs are set. You can broil for the last few minutes for an extra crisp top!