Chicken Bacon Ranch Spaghetti Squash Casserole

Chicken bacon ranch spaghetti squash casserole

If you’re looking for a delicious and hearty spaghetti squash recipe, you’re in the right place. I love a healthy casserole in the fall and winter months and this one is satisfying and easy to make!

Serves: 4

Ingredients:

-          1 large spaghetti squash

-          6 slices thick cut bacon, diced

-          1 medium onion, diced

-          2 cloves garlic, minced

-          1 cup spinach, chopped

-          1 lb boneless chicken thighs, cut into 1 inch cubes

-          ¾ cup ranch dressing (your favorite, or see below for homemade ranch recipe)

-          3 eggs, scrambled

-          Salt and pepper

-          Avocado Oil

-          2 tbsp fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees.

To roast the spaghetti squash: cut the squash in half lengthwise and scoop out the seeds. Drizzle with avocado oil and sprinkle with salt and pepper. Place face down on a large baking sheet or in a large glass casserole dish and roast in the oven for 25-35 minutes (until the squash is soft and the skin gives a little when pushed from the outside). Once out of the oven, flip the spaghetti squash over and use a fork to scrape out the flesh and create the “spaghetti.”

While the spaghetti squash is roasting, heat a medium-sized skillet over medium-high heat. Add the diced bacon and cook until brown and starting to crisp. Remove the bacon from the pan and add the onion, garlic, spinach, and chicken to the pan with the bacon grease. Season with salt and pepper and cook until the chicken is cooked through and the vegetables are soft. Remove from heat.

In a large glass casserole dish, mix the spaghetti squash, eggs, ranch dressing, chicken mixture, parsley, and half of the bacon, until well combined. Top with the remaining bacon and bake at 400 degrees for 60 minutes until the casserole is cooked through.

Ranch dressing:

Ingredients:

-          1 cup mayo

-          1 tbsp lemon juice

-          1 tsp fresh chives, chopped

-          2 tsp dried parsley

-          1 tsp dried dill or ½ tsp fresh dill, chopped

-          ½ tsp salt

-          ¼ tsp garlic powder

-          ¼ tsp mustard powder

-          ¼ tsp black pepper

Directions: Mix all ingredients together. This can be stored in your refrigerator for up to 2 weeks.