Chicken Bacon Ranch Spaghetti Squash Casserole
Try this Chicken Bacon Ranch Spaghetti Squash Casserole recipe or contribute your own.
Try this Chicken Bacon Ranch Spaghetti Squash Casserole recipe or contribute your own.
- 2 cloves garlic pressed or minced
- homemade seasoned salt (or regular salt) and peppe
- 1 medium-sized spaghetti squash (about 2-1/2lbs)
- 6 strips bacon chopped
- 2 chicken breasts (14oz) cut into bite-sized pieces
- 1 shallot or 1/2 onion chopped
- 5 oz baby spinach roughly chopped
- scant 1 cup ranch dressing (i used marzetti simply
- 3 eggs, whisked
- Carbohydrate 1.042373073775 g
- Cholesterol 19.04 mg
- Fat 12.703335950075 g
- Fiber 0.519741268098422 g
- Protein 3.92366363388333 g
- Saturated Fat 4.2129234996275 g
- Serving Size 1 1 Serving (52g)
- Sodium 251.903436040833 mg
- Sugar 0.522631805676578 g
- Trans Fat 1.42638939592667 g
- Calories 134 calories
Step-by-step
- 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.
Trading store-bought ranch dressing for a scratch-made buttermilk herb blend alters the chemistry of this casserole entirely, shifting the flavor profile from sharp commercial tang to a nuanced, rounded dairy base that clings more naturally to the shredded squash. Roasting the two-and-a-half-pound squash cut-side down on a foil-lined sheet pan at 400 degrees Fahrenheit until the strands separate easily with a fork prevents excess moisture accumulation, which is the primary structural challenge when working with high-water vegetables. If the squash bakes past forty minutes and turns translucent or mushy, drain the shredded strands in a colander for fifteen minutes to purge surplus water before combining it with the chicken and eggs.
Rendering the chopped bacon in a twelve-inch skillet over medium heat provides precisely two tablespoons of rendered fat required to sauté the chicken breasts and shallots without scorching the minced garlic, while reserving the remaining crisp bacon to scatter over the top before the final bake. Whisking three whole eggs directly into the vegetable and meat mixture provides the essential protein network that coagulates at 350 degrees Fahrenheit, transforming a loose vegetable hash into a sliceable casserole after a mandatory fifteen-minute resting window allows the internal proteins to set fully.
Pairing this rich, protein-dense bake with a sharp, vinegar-dressed green salad balances the heavy dairy and rendered pork fats present in every bite.
