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Make crock pot shredded chicken.
Preheat the oven to 400°F. Once chicken is almost done.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
Place the spaghetti squash in a 9”x13” dish, Cut side up.
Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm.
Remove from the oven. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Spray the bottom of the 9x13" baking dish with olive oil.
Grab a large mixing bowl. Add the egg, olive oil, onion powder and garlic powder and whisk together. Use kitchen aid if desired.
Add a few shakes of salt and pepper if your chicken isn't salty (no need to add if you're using rotisserie chicken). Then mix in the buffalo sauce and yogurt.
Fold in the spaghetti squash, shredded chicken and ¼ cup of the cheese with a wooden spoon.
Transfer spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese.
Bake for 20-25 minutes or until it's hot and bubbly and the edges start to brown.
Let cool for 10 minutes and enjoy!