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This Chicken Bacon Ranch Spaghetti Squash Casserole is Whole30 compliant, easy to make and so delicious!

Chicken Bacon Ranch Spaghetti Squash Casserole

  • Author: Kelsey


  • 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)


  • 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.


  • 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.