Chicken Bacon Ranch Stuffed Spaghetti Squash
This Stuffed Spaghetti Squash recipe is one of the most delicious dinners ever, not to mention unbelievably simple to make! It's made with only wholesome ingredients, so it's completely Whole30, Paleo, Keto and Gluten Free friendly.
Servings: 4 servings
Calories: 675kcal
Equipment
Ingredients
- 1 large spaghetti squash about 3 lbs.
- 1 pound chicken breasts or repurpose leftover cooked chicken to save time
- 8 ounces bacon sugar-free
- 1 cup baby spinach chopped
- 2/3 cup ranch dressing
- 1/4 cup coconut milk
- 4 tablespoon nutritional yeast
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper
- 1 teaspoons ranch seasoning optional, see note below
Instructions
Cook the Spaghetti Squash
- Preheat your oven to 400°F (20°C). While it preheats, microwave your spaghetti squash for about 2 minutes (this softens it a bit to make it easier to cut). Cut it in half lengthwise and scoop out the seeds.
- Drizzle the flesh with oil and season lightly with salt and pepper. Lay cut side down on a baking sheet and roast for 30-35 minutes, until soft and cooked through.
Cook the Bacon and Chicken
- Meanwhile, in a large skillet over medium heat, cook the bacon until crispy. Set it aside on a paper towel to cool.
- (If using leftover or already cooked chicken, skip to the next step.) Season the raw chicken breasts lightly with salt and pepper. In the same skillet as the bacon, cook the chicken over medium heat for for about 5-7 minutes per side, depending on thickness, until cooked through. Set the chicken aside.
Assemble and Serve
- Use two forks to scrape the hot spaghetti squash from the skin, scooping it into a large bowl. Dice the chicken and bacon into bite sized pieces and chop the spinach.
- Add all of the ingredients except about 2 tablespoons of chopped bacon to the bowl and toss to mix well.
- Spoon the the chicken mixture into the squash skin halves to serve as squash boats or serve family-style in large serving bowl. Drizzle with a little extra ranch and sprinkle the reserved crumbled bacon and serve.
Video
Notes
To store: Store covered with plastic wrap or in an airtight container in the refrigerator for 3-4 days.
To reheat: Loosely cover with foil and bake in the oven at 375 F for about 15-20 minutes.
To freeze: Transfer the squash mixture to a gallon sized plastic freezer bag. Squeeze all of the air out of the bag, seal, and freeze for up to two months.
Ranch Seasoning: If using ranch seasoning, you can buy your favorite store bought mix, or make it homemade by following this recipe.
Nutrition
Serving: 0.25spaghetti squash | Calories: 675kcal | Carbohydrates: 25g | Protein: 38g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1319mg | Potassium: 1044mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1065IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg
