Chicken Bacon Ranch Spaghetti Squash Casserole | PALEO, Keto, Whole30

5 from 1 vote

Servings:

Calories: 477kcal

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.
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.
In a small bowl, whisk the eggs. Pour over top of the spaghetti squash mixture and use a fork to mix in until combined.*
Transfer to the oven and bake for 40 minutes or until completely set (not soft in the center).
Slice into 6 to 8 servings & enjoy!

If you are not a fan of eggs or are worried about 5 being too many... reduce it to 3! Unlike baked goods, casserole dishes like this are super flexible. I like 5 because it makes the ingredients really "stick together" so you can slice servings. 3 would be just enough to bind without making it as solid and sliceable... if that makes sense. You do you!
Slicing spaghetti squash: I use a super sharp bread knife from Cutco that works wonders. & I always slice through the width (i.e., through the narrowest part) to yield longer strands of "spaghetti".
I add the whisked eggs to the dish last so that I have the opportunity to taste everything & season with salt & pepper without tasting raw egg. You can also whisk the eggs then stir them directly into the large bowl of spaghetti squash before transferring to the baking dish- whatever is easy for you!
(I love THIS Ranch but you can also make your own!)