Turn on oven at 365 degrees. Take out a large casserole dish.
Cook spaghetti squash and remove seeds. I poke a couple slits and place it whole in the instant pot w/ 1 cup of water. Set manual for 20 minutes and quick release. If cooking in the oven, pre cut in half, remove seeds, and bake face down for 30-45 min. Cook chicken breasts whichever method you prefer. I place mine in the instant pot with 1 cup of water for 17 minutes.
While cooking squash or chicken, dice up 1/2 onion, 1/2 red bell pepper, and 2 celery sticks.
Add the onion, pepper, and celery with a little olive oil into the baking dish you will use for this recipe and cook in the oven until softened.
When chicken is cooked, drain liquid and shred in the instant pot.
Add the squash, eggs, onion, bell pepper, celery, mayo, onion powder, garlic powder, salt, pepper, and buffalo sauce to the pot and stir all together.
Drizzle any extra buffalo sauce and ranch over the top.
Pour into the baking dish (same dish for less cleanup) and place in oven at 365 for 1 hour.
Top with diced green onion (optional)