We all know that kids are famous for turning up their noses at healthy foods, but what about 60-something year old Dads?
A couple weeks ago my parents came over to babysit the boys while Ben and I jetted out for a bit. While we were getting ready to leave, I mentioned there was Chicken Bacon Ranch Spaghetti Squash Casserole in the fridge to reheat for dinner, to which my Dad replied,
“UGH, SQUASH.”
Nice!
Anyway, I said, “Dad, come ON! It’s spaghetti squash not chicken wings (hates getting saucy hands) plus it’s got bacon and ranch in it. Also you are not 10 years old. Eat the dang squash.” So he did. And guess what? He LOVED it!
I was getting my shoes on in the mudroom and overheard him telling my Mom, “boy, I’m not kidding you, this is REALLY good.”
MUWAHAHAHAHA!
My point? Even if you think you don’t like spaghetti squash, give this healthy yet decadent-tasting, fall inspired casserole a try!
This recipe comes from the brilliant (and hilarious) mind of Juli from PaleOMG. The day after my parents babysat, my Mom emailed asking for the recipe and I’d made so many adjustments to fit our family that I decided to post the casserole with my adaptations. That said, the credit for this fun and delicious idea for enjoying spaghetti squash definitely goes to Juli!
Spaghetti squash is roasted, shredded, then combined with chicken, bacon, sauteed spinach, eggs, and YES, ranch dressing (!) to create a super filling casserole that’s perfect for chilly fall nights. And it bears repeating that even my Dad, the squash hater, gave it two thumbs up.
This casserole recipe is made with fridge and pantry staples, is make ahead, and the leftovers are fabulous. Plus it’s a great way to get your family to eat spaghetti squash and spinach – there’s a whole 5oz clamshell of baby spinach in here! Add a little bit of bacon and ranch dressing, and everyone’s happy. ;)
How to Roast Spaghetti Squash
Start by roasting a spaghetti squash. To save some time, I recommend you do this a day or even a few days ahead of time. Slice 1 medium-sized spaghetti squash (about 2-1/2lbs) in half then scrape out the seeds and place cut-side-down on a silpat or foil-lined half sheet pan. Roast at 400 degrees for 30-40 minutes, or until the squash shreds when you run a fork down the center.
Be careful not to over bake, otherwise the squash turns really mushy. Better to err on the side of al dente vs overdone as it will continue to bake inside the casserole. Once the squash has cooled slightly, shred the insides with a fork then add to a large bowl.
Meanwhile, add chopped bacon to a large skillet over medium heat. Once browned, scoop the bacon onto a plate then remove all but 2 Tablespoons bacon grease from the skillet.
Turn the heat up to medium-high then add chopped chicken breasts and chopped shallot or onion. Season with homemade seasoned salt (or regular) and pepper then saute until cooked through. Add minced garlic and baby spinach that’s been roughly chopped (UNPICTURED!) then saute until the spinach has wilted, about 1 minute.
Add the chicken and spinach mixture to the bowl with the spaghetti squash, along with half the cooked bacon, ranch dressing, whisked eggs, and more seasoned salt and pepper then stir to combine.
I use Marzetti Simply Dressed Ranch Dressing in this dish and its fantastic! I’m a die hard Tessamae’s Creamy Ranch fan, but it’s a bit too dill-flavored for my family’s liking. Marzetti’s tastes closer to a traditional ranch dressing and has a great ingredient list to boot.
Pour the mixture into an 8×8″ baking dish (or similar sized baking dish) then top with the remaining bacon and bake at 350 degrees for 45 minutes to an hour, or until the center has set and the sides are browned.
Let the casserole sit for 15 minutes or so before scooping out and plating. I hope you love this healthy, fall-ready casserole! Enjoy!
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Chicken Bacon Ranch Spaghetti Squash Casserole
Description
Chicken Bacon Ranch Spaghetti Squash Casserole is a flavorful yet healthy casserole recipe. Even squash haters will love this dish!
Ingredients
- 1 medium-sized spaghetti squash (about 2-1/2lbs)
- 6 strips bacon, chopped
- 2 chicken breasts (14oz), cut into bite-sized pieces
- homemade seasoned salt (or regular salt) and pepper
- 1 shallot or 1/2 onion, chopped
- 5oz baby spinach, roughly chopped
- 2 cloves garlic, pressed or minced
- scant 1 cup ranch dressing (I used Marzetti Simply Dressed)
- 3 eggs, whisked
Directions
- Preheat oven to 400 degrees then line a half sheet pan with a silat or foil. Slice spaghetti squash in half using a large, sharp knife then scrape out the seeds with a spoon and place cut side down on the prepared sheet pan. Roast for 30-40 minutes, or until the squash shreds relatively easily with a fork (don’t overcook or the squash will become mushy.) Set aside to cool then turn heat down to 350 degrees. Once spaghetti squash is cool enough to handle, shred squash with a fork then add to a large bowl. Can be done a day ahead of time.
- Meanwhile, add chopped bacon to a large, 12” skillet then place over medium heat. Saute until bacon has browned then transfer to a plate. Remove all but 2 Tablespoons bacon grease from skillet then turn heat up to medium-high. Add chicken and shallots or onion, season with seasoned salt and pepper, then saute until the chicken has cooked through. Add spinach and garlic then saute until spinach has wilted, 1 minute. Scrape mixture into the bowl with the spaghetti squash.
- Add ranch, eggs, and half the cooked bacon to the bowl, plus additional seasoned salt and pepper, then mix well to combine. Pour mixture into an 8x8” baking dish (or similar sized baking dish) then top with remaining bacon. Bake uncovered for 45-60 minutes or until the center has completely set and sides are golden brown. Let cool for 15 minutes before slicing and serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The 2020 garden gave me an overabundance of spagetti squash, so I am hoping the packages from the freezer will work in this recipe. Any thoughts?
I saved this recipe 4 years ago and just made it tonight! Loved it. Wouldn’t change a thing.
[…] This Chicken Bacon Ranch Spaghetti Squash Casserole is perfect for a quick and tasty weeknight dinner! Yummm! Get Recipe Here. […]
We are really enjoying this dish, Kristin! I had roasted a turkey breast and had it already prepped. We had frozen chopped spinach, so I thawed 1 cup, drained it well, and mixed it in. I nuked the veggie bacon and cut it into slivers and added with everything. Just a few shortcuts that worked for me. I’ll make this one again! Yum yum!
[…] Chicken Bacon Ranch Spaghetti Squash Casserole via Iowa Girl […]
Do you think there’s any way to make it DF? Sub vegan ranch or coconut milk yogurt? And how long do you think it might keep in the fridge, if it lasts that long? ;P TIA!
You could definitely use a DF ranch – I love Tessemae’s!
Took a chance and made this as written for a family dinner today. HOLY SMOKES is it good!!! I didn’t expect the sons-in-law or my husband to like it due to the spaghetti squash and spinach but it was a hit with everyone. I’ll be making this again…often. Thank you for a constant supply of amazingly great recipes!
I am a fan of spaghetti squash and I was excited to make this recipe after reading all of the “went back for seconds” reviews. I did not anticipate how much time it would take and was a poor planner. My squash wasn’t prepped and I forgot to defrost the chicken breast so I learned a lesson there ;)
Holy cow it was good. It was every bit as good as the comments said. Because I waited so long to prep and start cooking, my husband and I didn’t eat until after my 15 month old triplets went to bed. So today they had the leftovers and between the three of them ate probably two adult portions worth. I heard them “mmm” while eating so you know it’s good. This is definitely going in our repeat recipe folder!
Absolutely delish….and kid approved?
YUMMMMMM!!
Can I reheat leftovers tomorrow??
Making this tonight with spicy Chipotle ranch and I’m adding some cheddar cheese to the dish! Can’t wait to try it!!
We really didn’t enjoy the spinach in this at all, despite loving spinach. It almost had a seaweed flavor that was very unpleasant. Will leave out next time.
I made this, substituting on hand ingredients, which for me meant acorn squash, and green peppers, onions and mushrooms instead of spinach….still super awesome!
This is really good. My hubby was so distracted by the spaghetti squash , the spinach, which he hates cooked, went completely unnoticed. It was a big hit on this first day of 2018!
Tried this for the first time this summer, and loved it so much, I went on a spaghetti squash-buying binge, picking up a couple every week or so at the local produce stand. This is SO good… it feels decadent, and yet is pretty low-cal, and healthy-ish. While it’s not *as* good frozen, I have frozen individual servings for lunches later in the week with moderate success. It’s a ‘bit’ watery, but doesn’t slow down the devouring. ;)
[…] Chicken Bacon Ranch Spaghetti Squash Casserole will be a trial recipe for me, but it looks really good. I love all the ingredients and they can only be improved by combining them. I stumbled across this while googling something else (serendipity can not be underrated) and I’m fully expecting this to be amazing. I intend to do the squash a day ahead, as suggested. I’m looking forward to making this. […]