Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Place the halves cut-side down on a baking sheet, and roast for 30–35 minutes or until the squash is tender and can be easily scraped with a fork. Once cooled, use a fork to scrape out the squash strands and place them in a large bowl.

Sauté the Vegetables: While the squash is baking, melt the ghee or butter in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until they begin to soften, about 3–4 minutes. Add the kale and cook until it’s wilted, another 2–3 minutes.

Combine Ingredients: Add the shredded chicken, ranch dressing, buffalo sauce, and cooked vegetables to the bowl with the spaghetti squash strands. In a separate small bowl, whisk the eggs, then pour them into the mixture, stirring until everything is well combined.

Transfer to Baking Dish and Top with Cheese: Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top.

Bake the Casserole: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2–3 minutes if desired.

Serve and Garnish: Let the casserole cool slightly before serving. Drizzle with extra ranch dressing and buffalo sauce if desired, and enjoy warm!