Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Ingredients
- 1 large spaghetti squash (about 3 lbs)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1 1/4 cup ranch dressing (choose your favorite brand)
- 3 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
1. Roast the spaghetti squash
- Preheat oven: Preheat your oven to 400 degrees F (200 degrees C).
- Prepare squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, salt, and pepper.
- Roast: Place the squash halves cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
- Shred: Let the squash cool slightly. Then, use a fork to scrape the flesh into spaghetti-like strands.
2. Prepare the filling
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon grease in the pan.
- Cook chicken: Add the chicken pieces to the hot skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté vegetables: Add the onion to the skillet and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add spinach: Add the spinach to the skillet and cook, stirring, until wilted, about 1 minute.
3. Assemble the casserole
- Combine ingredients: In a large bowl, combine the spaghetti squash strands, crispy bacon, cooked chicken, sautéed vegetables, ranch dressing, beaten eggs, garlic powder, and onion powder. Season with salt and pepper to taste.
- Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish.
- Bake: Bake the casserole for 30-35 minutes, or until the center is set and lightly golden on top.
- Optional: Broil: If desired, broil for 1-2 minutes for a crispier top.
Tips
Dairy-free: Use a dairy-free ranch dressing for a dairy-free option.
Flavor variations: Add other vegetables like diced bell peppers or mushrooms. Spice things up with a pinch of red pepper flakes.
Make it ahead: Prepare the casserole up to a day in advance and store it covered in the refrigerator. Bake just before serving.
Enjoy your delicious and hearty Chicken Bacon Ranch Spaghetti Squash Casserole!
