From the Cook
From the Cook
From the Cook
From the Cook
1/5
Cook the spaghetti squash
1
Roast in the oven: Preheat oven to 400F. Cut squash in half lengthwise and place the halves upside down on a lined baking sheet. Cook 40-45 minutes until the skin is fork tender. Let the squash cool and then use a fork to remove all the flesh from the skin into a large mixing bowl. Reduce heat to 375F when the squash is done cooking.
2
Steam in the Instant Pot: Cut your spaghetti squash in half widthwise, fit it into your Instant Pot on the trivet with one cup of water, and then select Steam on high pressure for 8 minutes with a Natural Pressure Release. Let the squash cool and then use a fork to remove all the flesh from the skin into a large mixing bowl.
Cook the meats and veggies
1
Place a Dutch oven or deep skillet over Medium heat. When hot, add bacon bits and cook for 8-10 minutes, stirring occasionally, until the bits are browned and crispy to your liking. Remove the bacon bits and place them in a paper towel lined bowl. Carefully remove all but 2 tablespoons of the bacon grease from the pan.
2
Over medium heat, add the bell pepper, onion, celery, garlic and chicken breast pieces to the pan with the bacon grease. Cook for 10-12 minutes or until the chicken is completely cooked through and all the vegetables are tender.
Put it together
1
Preheat oven to 375F. To the large mixing bowl with the cooked spaghetti squash strands, add the bacon bits (reserving a few for topping), the chicken and veggie mixture, Ranch dressing, eggs, and 1/4 teaspoon each salt & pepper. Stir until well mixed.
2
Add the mixture to a greased 9×13 casserole dish. Flatten the mixture out into the casserole dish then sprinkle remaining bacon bits on top.
3
Bake at 375F for 45-55 minutes, or until the top is golden brown. Broil for the final two minutes for a crisp top. Store leftovers in an airtight sealed container and enjoy within 4 days.
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Tips & Tricks (5)
- Pre-cook Spaghetti Squash Properly 🎯Halve and roast your spaghetti squash at 400°F for 40-45 minutes until tender, then let it cool slightly before shredding to prevent a watery casserole that dilutes your sauce.
- Render Bacon Low and Slow 🥓Cook bacon on medium-low heat for crispy, evenly-cooked pieces that won't scorch; reserve the rendered fat to sauté your vegetables for exponential flavor depth.
- Pound Chicken for Even Cooking 🔨Pound chicken breasts to uniform ½-inch thickness before cubing to ensure all pieces cook at the same rate, preventing dry outer pieces with raw centers.
- Season Your Egg Custard Properly 🧂Whisk eggs with compliant ranch dressing and add extra salt and pepper since spaghetti squash is relatively bland and will absorb seasoning; taste before baking.
- Drain Vegetables Thoroughly 💧After sautéing your celery, onion, and bell pepper, spread them on a paper towel to absorb excess moisture, which prevents the casserole from becoming soggy during baking.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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