Keto,Paleo Chicken Bacon Ranch Spaghetti Squash Casserole


  • 5 eggs
  • salt & pepper, to taste
  • pinch of red pepper flakes
  • olive or avocado oil, for greasing
  • 1 large spaghetti squash
  • 1 lb chicken breast or tenders, cooked and cut into bite sized pieces
  • 6 to 8 slices bacon, fully cooked and chopped
  • 1 cup spinach, chopped
  • 1 cup ranch dressing (I love THIS ONE but you can also make your own!)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
    Keto,Paleo Chicken Bacon Ranch Spaghetti Squash Casserole


  1. Preheat the oven to 375ºF.  Slice the spaghetti squash in half*, drizzle lightly with olive oil and place cut sides down on a baking sheet lined with parchment paper.  Roast for 45 minutes or until fork tender.  Scrape out the "spaghetti" strands into a large bowl and set aside.
  2. Add the cooked chicken, bacon, spinach, ranch, and spices to the spaghetti squash and stir to combine.  Season with salt & pepper to taste, then transfer to a greased 9 x 13 baking dish.
  3. In a small bowl, whisk the eggs.  Pour over top of the spaghetti squash mixture and use a fork to mix in until combined.*
  4. Transfer to the oven and bake for 40 minutes or until completely set (not soft in the center).
  5. Source Blog>>

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