Chicken Bacon Ranch Spaghetti Squash
A delightful and satisfying dish that combines chicken and bacon with creamy ranch dressing in tender spaghetti squash strands.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup cooked bacon, crumbled
- 1 cup ranch dressing
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds, then place cut side down on a baking sheet.
- Bake for 30-40 minutes or until tender when pierced with a fork.
- Mix the shredded chicken, crumbled bacon, ranch dressing, and half of the shredded cheese in a bowl.
- Shred the baked squash using a fork to create strands.
- Combine the spaghetti squash strands with the chicken mixture until evenly distributed.
- Stuff the mixture back into the hollowed squash halves and top with remaining cheese.
- Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
Look for a firm spaghetti squash with smooth skin. Rotisserie chicken is a great option for ease and flavor. Using precooked bacon can save time.