Chicken.  Bacon.  Ranch.  What is it about that flavor combo!?  There’s just something about it – like peanut butter & jelly, a burger & fries, pizza & beer (okay so I don’t drink beer, haha).
 
I do love sweet treats every now & then but when give the choice, savory always wins my heart.  And this dish is all about the savory comfort food.  It’s my chicken bacon ranch dream come true.
 
Spaghetti squash is one of my favorite things in life – you’ve heard me talk about how I hunt it down in stores when I know it’s coming back in season (Trader Joe’s usually wins for having it in stock first).
 
My paleo Chicken Alfredo “Pasta” is my long-time favorite way to prepare it to date, but this just might be the new winner.  There’s just something about baking everything together at the end, in one dish.  It’s the ultimate feel good comfort food, and makes me forget I’m eating a ton of veggies!
 
Besides the flavor combination, my second favorite part about this dish is the simplicity.  
 
For the chicken, use what you’ve got on hand.  Breasts or tenders in the freezer?  Grill those up, or bake them in the oven.  Thighs?  Rotisserie chicken?  Use what you have – just make sure it’s fully cooked and chopped into bite sized pieces, and you’re good to go.
 
 
Same goes for the bacon.  I buy it from ButcherBox & usually bake mine using my Foolproof Crispy Oven Bacon method and keep it in the fridge to pack in Dathan’s breakfast or chop up and use in recipes (or bribe Tucker to go in his crate at night).  Maybe you have a package of pre-cooked bacon from Trader Joe’s?  Use that!  
 
 
When it comes to the ranch, I’m a huge fan of not making my own.  Haha… I like to let Amazon do the job for me and ship me my very favorite.  You can find the exact one I use HERE or linked in the ingredients list below.  If you have a recipe you love for homemade, go for it!  I just personally don’t love making *all* of my own condiments, especially ones I don’t use very often.  Some things are worth the splurge, and life’s all about balance anyway.
 
I hope you guys love this new favorite of mine.  Don’t forget to read the “Notes” section at the end of the recipe!
 

Print Recipe
5 from 1 vote

Chicken Bacon Ranch Spaghetti Squash Casserole | PALEO, Keto, Whole30

Servings: 6
Calories: 477kcal

Ingredients

  • 1 large spaghetti squash
  • 1 lb chicken breast or tenders, cooked and cut into bite sized pieces
  • 6-8 slices bacon fully cooked and chopped
  • 1 cup spinach, chopped
  • 1 cup ranch dressing
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 5 eggs
  • pinch salt and pepper to taste
  • pinch red pepper flakes
  • olive or avocado oil for greasing

Instructions

  • Preheat the oven to 375ºF.  Slice the spaghetti squash in half*, drizzle lightly with olive oil and place cut sides down on a baking sheet lined with parchment paper.  Roast for 45 minutes or until fork tender.  Scrape out the "spaghetti" strands into a large bowl and set aside.
  • Add the cooked chicken, bacon, spinach, ranch, and spices to the spaghetti squash and stir to combine.  Season with salt & pepper to taste, then transfer to a greased 9 x 13 baking dish.
  • In a small bowl, whisk the eggs.  Pour over top of the spaghetti squash mixture and use a fork to mix in until combined.*
  • Transfer to the oven and bake for 40 minutes or until completely set (not soft in the center).
  • Slice into 6 to 8 servings & enjoy!

Notes

  • If you are not a fan of eggs or are worried about 5 being too many… reduce it to 3!  Unlike baked goods, casserole dishes like this are super flexible.  I like 5 because it makes the ingredients really “stick together” so you can slice servings.  3 would be just enough to bind without making it as solid and sliceable… if that makes sense.  You do you!
  • Slicing spaghetti squash:  I use a super sharp bread knife from Cutco that works wonders.  & I always slice through the width (i.e., through the narrowest part) to yield longer strands of “spaghetti”.
  • I add the whisked eggs to the dish last so that I have the opportunity to taste everything & season with salt & pepper without tasting raw egg.  You can also whisk the eggs then stir them directly into the large bowl of spaghetti squash before transferring to the baking dish- whatever is easy for you!
  • (I love THIS Ranch but you can also make your own!)

Nutrition

Calories: 477kcal | Carbohydrates: 15g | Protein: 25g | Fat: 36g | Saturated Fat: 8g | Sodium: 755mg | Fiber: 3g | Sugar: 6g | Iron: 2mg
Filed   one dish meals, poultry, Whole 30