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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
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!
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Ingredients
- 1
medium spaghetti squash, halved, seeds removed
- 3 Tbsp.
extra-virgin olive oil
- 1 Tbsp.
ranch seasoning
Kosher salt
Freshly ground black pepper
- 12 oz.
bacon, cut into 1" pieces
- 1 1/2 lb.
chicken breasts (about 3)
- 1 tsp.
oregano
- 1/2 cup
ranch dressing
- 1 1/4 cups
shredded mozzarella, divided
- 1/4 cup
freshly grated Parmesan
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat 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 2In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel–lined plate.
- Step 3Season 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 4To bowl with squash, add ranch dressing and ¾ cup mozzarella and toss. Add bacon and chicken and toss again. Divide mixture between the squash halves and place on a large baking sheet. Top with remaining ¾ cup mozzarella and Parmesan. Bake until warmed through and cheese is melty, 15 minutes.
- Step 5Garnish with parsley to serve.
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