Grain-Free Chicken, Bacon, & Ranch Stuffed Spaghetti Squash {THM:S}

Have you tried stuffing your favorite winter squash yet?

Well, winter squashes are the perfect low-carb vessel to transport amazing flavors… right into your mouth! And, this Grain-Free Chicken, Bacon, and Ranch Stuffed Spaghetti Squash is hearty, zesty, and satisfies your ultimate comfort food cravings… in a nourishing, veggie-filled kind of way. 😉

Plus, Trim Healthy Mamas, this is an S (Satisfying) main dish! Pair it with a side salad and/or veggies for a super nutritious and satisfying dinner!

Need more carbs for the kids? Simply add the meaty, cheesy squash mixture to your favorite pasta. (We recommend gluten-free brown rice pasta.)

Does it keep for leftovers? Absolutely! It’s best eaten fresh yet still makes a great next-day lunch.

5 from 1 vote

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Grain-Free Chicken, Bacon, & Ranch Stuffed Spaghetti Squash

Satisfy your ultimate comfort food craving with this healthy and low-carb stuffed squash! Trim Healthy Mamas, this is an S (Satisfying) main dish!

Course Main

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 4 servings

Calories 1473 kcal

Author Anya Jang

Ingredients

Roasted Spaghetti Squash

• 1 spaghetti squash medium
• 2 tablespoons avocado oil or other high-heat stable oil
• 1 sprinkle sea salt
• 1 sprinkle ground black pepper

Ranch-Herb Mixture

• 3 tablespoons dried parsley
• 2 tablespoons dried dill
• 2 tablespoons dried chives
• 1 tablespoon garlic powder
• 2 teaspoons sea salt

Stuffing

• 12 ounces bacon pastured or organic
• 2 chicken breasts organic
• 8 ounces organic cream cheese room temperature
• 2 cups semi-hard cheese such as Monterey or Cheddar, divided
• 3 cloves garlic fresh
• 2 cups baby spinach packed

Instructions

Roast the squash...

1. To roast the squash, preheat oven to 400 degrees Fahrenheit. (Or, cook the squash in your pressure cooker for 10 minutes on high pressure with a natural pressure release.)
2. Cut squash lengthwise and remove seeds and pith.
3. Brush cut-side with high-heat oil such as avocado and generously season with salt and pepper.
4. Place squash cut-side down on the baking sheet and bake for 25 minutes on bottom rack of oven. When 25 minutes is up, increase the temperature to 450 degrees Fahrenheit.

Prepare the chicken...

1. While the squash is continuing to cook, combine all herbs and seasonings for the ranch herb mixture.
2. Cut chicken breasts horizontally, creating 4 thin cutlets. Coat cutlets evenly with the herb mixture (use as much as needed to fully coat chicken).
3. Arrange on a cooling rack set directly in a baking sheet. Arrange bacon on the same rack in single layer. This allows both the chicken and the bacon to cook from top and bottom simultaneously.
4. Bake chicken at 450 degrees Fahrenheit degrees for 20 minutes on top rack or until cooked through. Keep an eye on the bacon -- start checking it at 10 minutes if it's thin-cut. Look for crispy (but not dried out) bacon. If the bacon is cooked first, remove it from pan and return chicken to finish cooking for the full 20 minutes.
5. While waiting for the bacon and chicken to finish, combine room temperature cream cheese, 1-1/2 cups of semi-hard cheese, garlic, and remaining herb mixture.

Put it all together...

1. Remove chicken, bacon, and squash from the oven. At this point, the squash is evenly cooked al dente. Using a fork, scrape the flesh of the squash to create loose strands of "spaghetti".
2. Once chicken and bacon are cool enough to touch, dice chicken and chop bacon. Add to cheese mixture. Add spinach and combine well.
3. Spoon the stuffing directly inside the squash halves. Top with remaining cheese and bake for 15 minutes for cheese to melt and all flavors to combine.
4. Garnish with green onions or fresh parsley. Enjoy!

Recipe Notes

• This Grain-Free Chicken, Bacon, and Ranch Stuffed Spaghetti Squash is hearty, zesty, and satisfies your ultimate comfort food cravings… in a nourishing, veggie-filled kind of way.

Nutrition Facts

Grain-Free Chicken, Bacon, & Ranch Stuffed Spaghetti Squash

Amount Per Serving

Calories 1473 Calories from Fat 1206

% Daily Value*

Fat 134g206%

Saturated Fat 58g363%

Cholesterol 275mg92%

Sodium 2116mg92%

Potassium 1019mg29%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 9g10%

Protein 45g90%

Vitamin A 3243IU65%

Vitamin C 15mg18%

Calcium 587mg59%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Need More Healthy Comfort Food?

• Instant Pot Butternut Squash Rice Porridge {gluten-free, dairy-free option!}
• Homemade, Real Food Mac-and-Cheese
• Instant Pot Tomato Basil Soup {nourishing & THM-friendly!}
• No-Fail Caulitatoes {THM:S}

Have you tried stuffed squash before? How do you stuff yours?