Buffalo Chicken Dip Stuffed Spaghetti Squash

Preheat oven to 400F (200C).

For the chicken: If using raw chicken breasts, bake them at 400F (200C) for 30 minutes, then shred. (This step can be done ahead of time).

For the buffalo chicken dip: Add the shredded chicken to a bowl. Then, add in the paleo mayo, hot sauce, Dijon mustard, nutritional yeast, dill, garlic powder, onion powder, and a sprinkle of salt. Mix all ingredients together well until combined.

For the spaghetti squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves face down on a baking sheet. Bake the spaghetti squash at 400F (200C) for 40 minutes, or until tender.

Final assembly: Once the squash is baked, turn the halves face up. Add the prepared buffalo chicken dip into each spaghetti squash half. Return to the oven and bake for an additional 25 minutes, or until the dip is bubbly and slightly caramelized on top.