Chicken-Bacon Ranch Spaghetti Squash Boats

By Jennifer

4 Person

70 Minutes

0 Calories

This spaghetti squash boat is unlike any other, stuffed full with bacon, chicken, and a delicious cheesy ranch sauce. Everyone will go crazy for it!

Ingredients

Freshly chopped parsley, for garnish
1/4 cup freshly grated Parmesan
1 1/4 cups shredded mozzarella, divided
1/2 cup ranch dressing
1 tsp. oregano
1 1/2 pounds chicken breasts (about 3)
12 oz. bacon, cut into 1" pieces
Freshly ground black pepper
Kosher salt
1 tbsp. ranch seasoning
3 tbsp. extra-virgin olive oil
1 medium spaghetti squash, halved, seeds removed

Method

01

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with ranch seasoning, salt, and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.
02

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
03

Season chicken with oregano, salt, and pepper. Add to the skillet and cook until no longer pink, 8 minutes per side. Let rest on cutting board for 5 minutes, then cut into bite-size pieces.
04

To bowl with squash, add ranch dressing and 3/4 cup mozzarella and toss. Add bacon and chicken and toss again. Divide the mixture between the squash halves and place them on a large baking sheet. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until warmed through and cheese is melty, 15 minutes.
05

Garnish with parsley to serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Easy Chicken Recipes

Spaghetti Squash Recipes

Chicken-Bacon Ranch Spaghetti Squash Boats

4.5

( By Jennifer )

This spaghetti squash boat is unlike any other, stuffed full with bacon, chicken, and a delicious cheesy ranch sauce. Everyone will go crazy for it!

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 50 Mins
Total Time 70 Mins

02 Ingredients

Freshly chopped parsley, for garnish

1/4 cup freshly grated Parmesan

1 1/4 cups shredded mozzarella, divided

1/2 cup ranch dressing

1 tsp. oregano

1 1/2 pounds chicken breasts (about 3)

12 oz. bacon, cut into 1" pieces

Freshly ground black pepper

Kosher salt

1 tbsp. ranch seasoning

3 tbsp. extra-virgin olive oil

1 medium spaghetti squash, halved, seeds removed

03 Method

Step 1

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with ranch seasoning, salt, and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.

Step 2

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.

Step 3

Season chicken with oregano, salt, and pepper. Add to the skillet and cook until no longer pink, 8 minutes per side. Let rest on cutting board for 5 minutes, then cut into bite-size pieces.

Step 4

To bowl with squash, add ranch dressing and 3/4 cup mozzarella and toss. Add bacon and chicken and toss again. Divide the mixture between the squash halves and place them on a large baking sheet. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until warmed through and cheese is melty, 15 minutes.

Step 5

Garnish with parsley to serve.

04 Author