Buffalo Chicken Dip Stuffed Spaghetti Squash
Ingredients
- 2 cooked chicken breasts, shredded
- 1 cup paleo mayo (e.g., @primalkitchenfoods)
- 1/2 cup hot sauce of choice
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1/2 tsp dill
- 1/2 tsp garlic
- 1/2 tsp onion
- Sprinkle of salt
- 1 medium-sized spaghetti squash, cut in half and seeds removed
Preparation
Preheat the oven to 400°F (200°C).
Bake the chicken breasts on a baking sheet for 30 minutes. Once cooked, shred the chicken and set it aside.
In a mixing bowl, combine the shredded chicken, paleo mayo, hot sauce, Dijon mustard, nutritional yeast, dill, garlic, onion, and a sprinkle of salt. Mix everything together until well combined.
Prepare the spaghetti squash by cutting it in half and removing the seeds.
Place the spaghetti squash halves on a baking sheet, cut side up, and bake in the preheated oven for 40 minutes, or until the squash strands are tender.
Once the spaghetti squash is cooked, fill each half with the buffalo chicken dip mixture.
Return the filled spaghetti squash halves to the oven and bake for an additional 25 minutes, until the mixture is bubbly and slightly caramelized on top.
Remove from the oven and allow to cool slightly before serving.
Serve the Buffalo Chicken Dip Stuffed Spaghetti Squash as a delicious and satisfying dish.
