Chicken-Bacon Ranch Spaghetti Squash Boats PT70M https://img3.recipesrun.com/201907/2019/1021/71/3/673248/300x200x50.jpg 4 servings 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

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.

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Chicken-Bacon Ranch Spaghetti Squash Boats

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
Jennifer Jennifer
104 Recipes
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