We all know kids are famous for turning up their noses at healthy foods, but what about 60-something year old Dads? A couple weeks ago my parents came over to babysit while my husband and I jetted out for a bit. While we were getting ready to leave, I mentioned there was Chicken Bacon Ranch Spaghetti Squash Casserole in the fridge to reheat for dinner, to which my Dad replied, “UGH, SQUASH.” Nice! Anyway, I said, “It’s got bacon and ranch in it. Also you are not 10 years old. Eat the dang squash.” So he did. And guess what? He LOVED it! As I was getting my shoes on in the mudroom I overheard him telling my Mom, “boy, I’m not kidding you, this is REALLY good.” MUWAHAHAHAHA! My point? Even if you think you don’t like spaghetti squash, give this healthy yet decadent-tasting, fall inspired casserole a try!
Low Carb Spaghetti Squash Casserole
Spaghetti squash is roasted, shredded, then combined with cooked chicken, bacon, sauted spinach, eggs, and ranch dressing to create a super filling and cozy casserole that’s perfect for chilly nights. It bears repeating that even my Dad, The Squash Hater, gave it two thumbs up. This casserole recipe is made with fridge and pantry staples, is make ahead, and the leftovers are fabulous. Plus it’s a great way to get your family to eat spaghetti squash and spinach – there’s a whole 5oz clamshell of baby spinach in here! Add a little bit of bacon and ranch dressing, and everyone’s happy. ;)
How to Roast Spaghetti Squash
Start by roasting a spaghetti squash. To save time, I recommend you do this a day or even a few days ahead of time. Slice 1 medium-sized spaghetti squash (about 2-1/2lbs) in half then scrape out the seeds and place cut-side-down on a silpat or foil-lined half sheet pan. Roast at 400 degrees for 30-40 minutes, or until the squash shreds when you run a fork down the center. You can also roast the spaghetti squash as rings, and then shred! Be careful not to over bake, otherwise the squash can become mushy. Better to err on the side of al dente vs overdone as it will continue to bake inside the casserole. Once the squash has cooled slightly, shred the insides with a fork then add to a large bowl.
Meanwhile, add chopped bacon to a large skillet over medium heat. Once browned, scoop the bacon onto a plate then remove all but 2 Tablespoons bacon grease from the skillet.
Turn the heat up to medium-high then add chopped chicken breasts and chopped shallot or onion. Season with homemade seasoned salt and pepper then saute until cooked through. Add minced garlic and baby spinach that’s been roughly chopped then saute until the spinach has wilted, about 1 minute.
Add the chicken and spinach mixture to the bowl with the spaghetti squash, along with half the cooked bacon, ranch dressing, whisked eggs, and more seasoned salt and pepper then stir to combine. I love using my Homemade Ranch Dressing, or Marzetti Simply Ranch Dressing in this recipe!
Pour the mixture into an 8×8″ baking dish (or similar sized baking dish) then top with the remaining bacon and bake at 350 degrees for 45 minutes to an hour, or until the center has set and the sides are browned.
Let the casserole sit for 15 minutes or so before scooping out and plating. I hope you love this healthy, fall-ready casserole! Enjoy!
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