Chicken Bacon Ranch Stuffed Spaghetti Squash
Jan 11, 2025 11:29 AM
This Chicken, Bacon & Ranch Stuffed Spaghetti Squash boats 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.
It’s been two years since I had a garden of my own, and I find myself really missing it lately. Dirt in my hands has always been a therapy for me, but I also miss getting to eat all the delicious goodies from the garden!
There’s truly nothing like meals made with homegrown produce. Some of my all-time favorite recipes are super simple but oh so fresh, made with the best summer tomatoes or zucchini.
Thankfully, my mother in law was kind enough to share some of her garden’s harvest with us, and last fall she gifted us a beautiful homegrown spaghetti squash.
I’d been toying with the idea of coming up with another stuffed spaghetti squash recipe, so I already knew exactly what I’d be making with it!
You’ll love this recipe, for a few reasons:
Chicken bacon ranch is one of the most fabulous flavor combinations! It’s always a hit with the kids.
In this recipe, the baked spaghetti squash ties the whole dish together and gives it you the feeling of eating pasta without actually eating pasta.
The cooked spaghetti squash strands are about the size of thin spaghetti or even angel hair pasta and have a super mild flavor!
Possibly the best thing about spaghetti squash is that you get to serve your finished dish inside the squash boats, making the presentation a part of the fun!
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
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
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