A few weeks ago, I was lucky enough to get a spaghetti squash straight from my mother-in-law’s garden. The skin was firm, the color a deep golden yellow, and it reminded me how much I miss having my own little backyard garden. Cooking with vegetables that come straight from the soil always feels special — there’s a freshness you just can’t replicate with store-bought.
I’ve made spaghetti squash in plenty of ways, but stuffing it with chicken, bacon, and ranch dressing really hits that comfort-food sweet spot. It’s hearty enough for dinner, easy enough for weeknights, and feels just a little bit indulgent without being heavy.
Why This Recipe Works So Well
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The flavor combo never disappoints. Chicken, bacon, and ranch is one of those trios everyone in my house says yes to — especially my kids.
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Spaghetti squash keeps it light. The strands are mild and tender, almost like angel hair pasta, but without the carb crash afterward.
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Built-in serving bowls. There’s something fun about scooping dinner straight from the squash halves. It makes dinner feel special with almost no effort.
I’ve served this on a weeknight with nothing but a side salad, and I’ve also made it for friends on the weekend with a glass of cold cider. Either way, it’s a winner.
What Exactly Is Spaghetti Squash?
If you’ve never cooked spaghetti squash before, it might look intimidating. The outside is rock-hard, but once roasted, the inside pulls apart into delicate strands that look just like pasta. It’s one of those vegetables that makes you feel like you’ve discovered a trick.
I first started using spaghetti squash back when I was trying to cut back on pasta during busy work weeks. I loved how I could pile on sauces, proteins, or even just garlic and olive oil, and it always worked. Plus, it’s packed with vitamins A and C, a nice bit of fiber, and it keeps you feeling full without weighing you down.
Ingredients You’ll Need
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Spaghetti Squash: A medium squash (around 3 pounds) is usually enough for four servings. If you’re short on time, you can even grab pre-cooked squash at some grocery stores.
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Bacon: I like to use nitrate-free bacon. Cooking it first in a skillet gives you that crispy, smoky bite.
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Chicken: Simple boneless, skinless breasts work well, but if I have leftover roast chicken in the fridge, I’ll happily use that too.
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Spinach: Adds color, freshness, and a little earthy flavor. You could swap with kale if that’s what you have.
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Coconut Milk: It keeps things creamy without feeling heavy. If you’re not dairy-free, cream or half-and-half will work.
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Ranch Dressing: Homemade ranch is my go-to, but if you’ve got a favorite store-bought version, that works too.
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Nutritional Yeast: This gives the dish a cheesy flavor while keeping it dairy-free. If you’re not avoiding cheese, a bit of shredded mozzarella or cheddar is fantastic.
Step-by-Step Cooking Guide
1. Roast the Squash
I always start by softening the skin in the microwave for a couple of minutes before cutting it open — it makes the job so much easier and safer. Slice it lengthwise, scoop out the seeds, drizzle with olive oil, and roast cut-side down until the strands easily pull apart with a fork.
2. Cook the Bacon and Chicken
While the squash is roasting, crisp up your bacon and cook your chicken in the same skillet. That way, the chicken picks up a little of that smoky flavor left behind by the bacon fat. Once cooled, chop everything into bite-sized pieces.
3. Mix It All Together
Scrape out the spaghetti squash strands and toss them with the bacon, chicken, spinach, ranch, coconut milk, and nutritional yeast. Stuff everything back into the squash shells, sprinkle with a little more bacon on top, and add a drizzle of ranch before serving.
My Tips for Success
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Cutting the squash safely: Always soften it first — trust me, trying to slice a raw squash straight from the counter can be a little dangerous.
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Spinach texture: I like mixing the spinach in raw so it wilts gently. If you prefer it softer, sauté it quickly before tossing it in.
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Shortcut nights: Leftover rotisserie chicken makes this recipe lightning-fast. Sometimes I even prep the squash the night before so I can throw everything together in 10 minutes flat after work.
Make Ahead and Storage
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Make Ahead: Roast the squash and cook the chicken and bacon up to 2 days in advance. Store them separately in the fridge, then mix and reheat when ready.
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Storage: Leftovers keep well for up to 3 days. I usually reheat mine in the oven so the squash doesn’t get watery, but the microwave works too for a quick lunch.
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Freezing: This dish isn’t my favorite frozen since squash can get a bit mushy, but if you portion it into airtight containers, it’ll last about a month.
Serving Ideas
Sometimes I serve this as-is for a one-pan dinner, but here are a few extras I’ve tried:
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A crisp side salad with lemon vinaigrette
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Roasted broccoli or Brussels sprouts
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A warm loaf of crusty bread for anyone who wants a little extra carb comfort
If I’m making this for a family gathering, I put the stuffed squash on a big platter and let everyone scoop their own. It disappears fast!
FAQ
Can I make this dairy-free?
Yes — stick with coconut milk and nutritional yeast, and skip cheese entirely.
What protein swaps work here?
Turkey bacon, ground chicken, or even shredded rotisserie chicken all work well.
Do I have to use spaghetti squash?
Nope. This filling is great stuffed into bell peppers or even baked in a casserole dish.
Chicken Bacon Ranch Stuffed Spaghetti Squash
Comfort food doesn’t have to be heavy! This Chicken Bacon Ranch Stuffed Spaghetti Squash is creamy, savory, and satisfying while still being Paleo, Whole30, Keto, and gluten-free. Roasted squash strands are tossed with juicy chicken, smoky bacon, spinach, and a ranch-inspired sauce for a meal that feels indulgent but is made with wholesome ingredients.
Ingredients
- 1 large spaghetti squash (about 3 lbs)
- 8 oz sugar-free bacon
- 1 lb chicken breasts (or leftover cooked chicken)
- 1 cup baby spinach, chopped
- ⅔ cup ranch dressing
- ¼ cup coconut milk
- 4 tbsp nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp ranch seasoning (optional)
Instructions
- Preheat oven to 400°F (200°C). To make the squash easier to cut, microwave it for 2 minutes. Slice in half lengthwise, remove the seeds, drizzle the flesh with a little oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes, until tender.
- While the squash bakes, cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
- If starting with raw chicken, season lightly with salt and pepper and cook in the same skillet for 5–7 minutes per side, until fully cooked. Set aside. (Skip this step if using leftover chicken.)
- Once the squash is ready, use two forks to scrape the strands into a large bowl. Dice the cooked chicken and crumble or chop the bacon. Add them to the bowl along with spinach, ranch dressing, coconut milk, nutritional yeast, and ranch seasoning if using. Toss everything together until coated.
- Spoon the mixture back into the hollowed squash halves for a “boat” presentation, or serve family-style in a large dish. Garnish with a drizzle of extra ranch and sprinkle the reserved bacon on top.
Notes
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Cover loosely with foil and bake at 375°F for 15–20 minutes.
- Freeze: Transfer mixture to a freezer bag, remove excess air, and freeze for up to 2 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 745Total Fat 29gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 116mgSodium 1009mgCarbohydrates 79gFiber 6gSugar 65gProtein 45g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This stuffed spaghetti squash has become one of my go-to comfort meals. It’s filling but fresh, kid-approved, and flexible enough to fit whatever’s in your fridge. If you’ve never cooked spaghetti squash before, this recipe is a fun place to start — once you try it, I think you’ll see why it’s on repeat in my kitchen.
Try other Spaghetti Squash recipes:
