Chicken Bacon Ranch Spaghetti Squash Casserole

Prep Time
Cook Time
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"If you think you don’t like spaghetti squash do give this scrumptious gluten free and fall ready casserole a try. Roasting spaghetti squash is included in prep time or can be prepared a day ahead of time."

Original recipe yields 6 servings


  • Serving Size: 1 (406.9 g)
  • Calories 416
  • Total Fat - 14.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 485.8 mg
  • Sodium - 326.9 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 7.2 g
  • Sugars - 5.2 g
  • Protein - 33.2 g
  • Calcium - 270.4 mg
  • Iron - 6.1 mg
  • Vitamin C - 46.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400 degrees. Line a sheet pan with a silicone baking mat or aluminum foil that has been coated with cooking spray. Using a large sharp knife cut the spaghetti squash in half and scrape out the seed with a spoon. Lay squash cut side down on prepared an and roast for 30 to 40 minutes or until it shreds easily with a fork. Do be careful to not over bake or the squash will be mushy. Remove from oven and set on the side to cool until able to handle. Turn oven temperature down to 350 degrees,shred the squash with a fork and place in a large bowl. This can be done a day ahead of time.

Step 2

In a 12 inch skillet over medium heat add the chopped bacon and cook until browned. Transfer to a plate and set aside. Remove all but 2 tablespoons of bacon grease and turn heat to medium high. Season chicken with salt and pepper and add to skillet along with the shallots. Saute until chicken has been thoroughly cooked. Add spinach and garlic saute for 1 to 2 minutes or until the spinach has melted. Spoon mixture into bowl with the spaghetti squash adding ranch dressing, eggs and half of the cooked bacon. Season with additional salt and pepper if desired and mix well to combine. Using an 8 x 8 baking dish, or similar size, pour in mixture and top with remaining bacon.

Step 3

Bake uncovered for 45 to 60 minutes or until the center has completely set and sides are golden brown. Let cool for 15 minutes before slicing and serving.

Tips & Variations

  • Silicone baking pad or aluminum foil