Chicken Bacon Ranch Spaghetti Squash Casserole is a flavor packed, low-carb casserole recipe that even squash haters will devour!
We all know 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 while my husband 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, “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!
As I was getting my shoes on in the mudroom I 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!
Low Carb Spaghetti Squash Casserole
Spaghetti squash is roasted, shredded, then combined with cooked chicken, bacon, sauted spinach, eggs, and ranch dressing to create a super filling and cozy casserole that’s perfect for chilly nights.
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 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.
You can also roast the spaghetti squash as rings, and then shred!
Be careful not to over bake, otherwise the squash can become 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 and pepper then saute until cooked through.
Add minced garlic and baby spinach that’s been roughly chopped 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 love using my Homemade Ranch Dressing, or Marzetti Simply Ranch Dressing in this recipe!
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!
Ingredients
- 1 medium-sized spaghetti squash, ~2-1/2lbs
- 6 slices bacon, chopped
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- homemade seasoned salt and pepper, see notes
- 1 shallot or 1/2 onion, chopped
- 5 oz baby spinach, roughly chopped
- 2 cloves garlic, pressed or minced
- 1 scant cup prepared ranch dressing
- 3 eggs, whisked
Directions
- Preheat oven to 400 degrees then line a half sheet pan with a silat, parchment paper, or nonstick sprayed 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 paper towel lined 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 is 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 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.
Notes
- You can also roast spaghetti squash in rings vs squash halves.
- Click here for my Homemade Seasoned Salt recipe.
- Adapted from Paleomg.com
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Yum very tasty but then again there is bacon in it. I used Good seasons Ranch Seasoning for yogurt as the Dressing
Hahaha, bacon DOES make everything better! ;) Thanks for the review, Maureen – I appreciate it!
My 60-something squash averse husband just went back for seconds. I may, or may not, eventually tell him WHAT he just ate!
YES – success!!! Thanks for the great feedback, Chris!
Can you freeze this? Thanks!
Hi Christy! I tend to think that the squash will become very mushy if frozen, unfortunately!
Looks delicious and I can’t wait to try it! I love your casserole dish – makes such a pretty presentation.
Will make it !
Man, what is it with 60-somethings?!?!? I had a salad last time I was home that had kale in it and he asked if it was kelp. What?!?! My parents always tease us that we are the “healthy generation” but I can’t figure out why they think eating SpaghettiOs is ok at 65!!!! Gross!!!
Thanks for the new take on casserole :)
Hehehe – you got it – hopefully sometime you can try this recipe out with your dad too!
This looks awesome! Trying it out on my squash-hater husband tonight :)
Good luck! ;)
Any tips on slicing spaghetti squash without slicing a finger off?
Poke the squash around the center a few times with a knife then microwave for 1-1/2 minutes before slicing.. Another option is to slice off the stem end so you have a very sturdy base to use when slicing through vertically.
“Eat the dang squash, dad”. You just made my morning.
I may not have said it that nice… ?
I am right there with your dad…I am sort of ‘eh’ on spagetti squash too, but just got one so I’ll give it a try! :)
Perfect timing! Hope you love it, Angela. :)
I’m obsessed with PaleoOMG’s spaghetti pie recipe. that when i realized it’d be a great breakfast staple. I’ve been eating it all week! i’m definitely gonna try this next. the only issue i have, it does take a while to make the casserole cuz of baking time! but otherwise it’s so perfect for breakfasts (my husband tried it once and HATED it. MORE FOR ME!)
Ooo I’ll have to look for the spaghetti pie recipe – thanks for the tip!
This is the best way I’ve ever eaten spaghetti squash. Loved it!
Yay! Thanks Mom. :)
I’m a bit squash-averse myself but can’t wait to try this one! Up to what point could you make ahead? Could I make The whole casserole and then just bake it within a day or two?
I would like the answer to the above question too. Also would this be good for breakfast?
Molly, VERY good for breakfast – the eggs almost give it an egg casserole taste!
Kate, yep – you can roast the squash up to two days ahead of time then assemble the casserole up to 24 hours before baking. I hope you love it!