Chicken Bacon Ranch Spaghetti Squash Casserole
on Jan 28, 2020, Updated May 14, 2024
We are participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please see my disclosure policy.
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!
Pin the image below to save this Chicken Bacon Ranch Spaghetti Squash Casserole recipe for later!
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.
I absolutely love this recipe! Made a huge batch while quarantined!
Great!!
This was easy and delicious!!!
Yay!
Kelsey…. OMG. Y’all, this was so flippin good! Comfort food. This will absolutely be added to our regular rotation!
Question: could I make this recipe using a gluten free lentil pasta rather than the squash? Curious if you think it would work. Also, kinda want to make it right now and don’t have a spaghetti squash. Ha!
I totally think that would work! Just cook it before mixing!
So yummy! I added some greens (kale and spinach) and put it under the broiler at the end and it was perfect!! Definitely going to be in the weeknight rotation : )
So great to hear!
My fiance and I are straight up obsessed with this recipe! For a while we were making it 1x/week. It is flavorful, comforting, and such a crowd-pleaser. When we can’t find spaghetti squash we make it with chickpea pasta and it also comes out great! Cant wait to incorporate the compliant version into my next Whole30. My only suggestion to those making– if planning to enjoy this CBR casserole on a week night, do yourself a favor and prep the shredded chicken (or use rotisserie) and maybe even the bacon bits ahead of time to save time the day of!
Yes good tip!
Do you think this can be made with zoodles? My csa has me overrun with zucchini
I would just try to put salt on them and squeeze out as much water as possible before!
Yum! Simple and filling. I added broccoli and a whole lot more bacon. I love the easy recommendation of a purchased sauce!
Great!!
Made this casserole for dinner tonight and everyone loved it!! I’m so glad I’ve come across your blog and got your cook book! I can’t wait to make all the recipes!!
Thank you!!
Can you make ahead and freeze or refrigerate for a couple hours before you bake it?
You can for sure refrigerate, not sure how well the squash would do in the freezer.
This recipe is absolutely amazing. We will be added this to our meal rotation. Great job on this one.
I agree with another review I read, Double the recipe if you are cooking it for more than couple people. My husband I killed this off in two meals (dinner and lunch the next day)