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  • Writer's pictureJenn Clayton

Chicken Bacon Ranch Spaghetti Squash

Healthy comfort food packed with fiber, protein and flavor! Super yummy!

Makes a GREAT meal prep and the leftovers the next day are even better! Delicious!

Full recipe in video below


1 large spaghetti squash

1 tsp olive oil

½ tsp sea salt

½ tsp ground pepper

2 chicken breasts, cooked and cubed into 1 inch pieces

4 slices bacon, sugar free for Whole30

½ cup light Ranch dressing

fresh parsley, for garnish

  • First, preheat oven to 400 degrees Fahrenheit.

  • Carefully slice spaghetti squash lengthwise. Discard seeds. If unable to slice easily, microwave for 2 to 3 minutes to soften.

  • Drizzle olive oil, sea salt and pepper all over insides of squash. Place face down on a parchment lined baking sheet.

  • Bake for 30 minutes or until insides are easily shredded with two forks into spaghetti strands.

  • While the squash is baking, cook bacon in a skillet over low medium heat.

  • Once bacon is crispy, remove from heat. Pat dry with paper towels. Crumble into bite sized pieces.

  • Once squash is done baking, remove from oven. Shred insides using two forks. Add spaghetti strands to a big bowl and discard squash skin.

  • Add cooked and cubed chicken, bacon, and Ranch dressing to bowl. Toss with spaghetti squash.

  • Finally, serve! Garnish with fresh chopped parsley if desired

4 Servings:

284 Calories

9g Fat

18g Carbs

32g Protein

Recipe inspiration from

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