Chicken Bacon Ranch Spaghetti Squash Casserole
on Jan 28, 2020, Updated May 14, 2024
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After the response to my Whole30 Cheeseburger Casserole was so huge I knew I had to up my casserole game on this blog! So of course my next though is Chicken Bacon Ranch. This combo feels like comfort food to me because all through college is was the sandwich Matt would get from Subway. It was such a good one and those flavors just remind me of a warm comforting hug! So I wanted to put it in a casserole and knew that spaghetti squash would be the perfect thing to add some veggie but not overpower that ranch flavor. You can use any ranch you like but if you want to keep it Whole30 compliant then Primal Kitchen is my fave. I tested this with a thicken ranch (sir kensingtons) and the thinner Primal Kithcen ranch and they both worked perfectly so it’s really up to you! Oh and I highly recommend cooking your spaghetti squash in an instant pot if you have one because it cooks SO quickly and makes this dish extra speedy and hands off.
So creamy and perfect!
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Chicken Bacon Ranch Spaghetti Squash Casserole
Ingredients
- 5 slices of bacon
- ½ cup chopped onion
- 1 tbsp coconut aminos
- 1 spaghetti squash, cooked*
- 4 cups cooked & shredded chicken
- 1 cup ranch dressing*, i use primal kitchen
- ¼ cup chopped fresh parsley
- Salt & pepper to taste
- Avocado, to garnish
Instructions
- Preheat the oven to 350 degrees.
- Place a large skillet over medium heat and let it warm up.
- Cook bacon in the pan until crispy, then remove it onto some paper towels to cool.
- To the bacon grease, add chopped onion and cook for 3-5 minutes or until soft.
- Add in coconut aminos, stir and cook for 1 more minute. Remove onions and place them in a large bowl. Chop the bacon and add it to the bowl as well.
- Then add in the cooked spaghetti squash, shredded chicken, ranch dressing and parsley. Toss thoroughly to combine. Season to taste with salt and pepper.
- Pour the mixture into a casserole dish and bake for 20 minutes.
- Garnish with avocado and serve.
Notes
- There are many ways to cook spaghetti squash but my favorite is in the instant pot! Slice the squash horizontally through the middle and scoop out the seeds then put 1 cup of water in the instant pot with the squash and cook for 6 minutes on high.
- You can also bake the spaghetti squash at 400 degrees on a cookie sheet after slicing vertically and scooping the seeds out, for 30-40 minutes.
If you’re making this for more than two people I would suggest doubling it, because my husband inhaled half of it. Yes, it was that good!
Haha that is great!
Such a delicious & easy recipe!!
So glad you love it!
This was delicious!!
Great!
So great!
So glad!!
Wow!!!!! This was absolutely delicious!!! And so easy! My whole family loved it. Definitely going to be a regular on our menu. Thank you for sharing!!!
That is great!!
My two favorite things bacon and ranch! Super yummy and so easy
Awesome!!
So Good! And So Easy!! I’m pretty much the pickiest adult eater that I know lol and this was perfect. I left out the onions and bacon but it was still SO GOOD! I meal prepped this for the week and usually by the 3rd or 4th day I’m over it but not this one! Between the macros being included and the tip on cooking the spaghetti squash in the instant pot (fricken genius btw I will never cook it another way!) this will definitely be put into my meal planning rotation.
That is so so incredible to hear!!
Wow! Wow! Wow! This was really good! Comfort food without feeling like you just ate a carb bomb. Perfect on a busy weeknight. Definitely putting it in my rotation. Thanks Kelsey!
Can this be made up the night before and then cooked the next day? Trying to find yummy healthy quick dinners with a baby
Yes definitely!
Just made this as part of my meal prep this week. I snuck a serving for lunch. It is so delicious and filling. My family is going to love this!
Amazing! So great as leftovers for lunch. 🙂