Real Food with Dana Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 4-6 servings
Dana: Real Food with Dana
Ingredients
1 medium spaghetti squash
1 lb chicken breast or thighs
1 Tbsp avocado or coconut oil
6-8 strips bacon*
¼ cup ranch (homemade or Primal Kitchen is my favorite!)
Sea salt to taste
Optional toppings:
Franks Red Hot Sauce
Dairy-free cheese
Directions
Preheat oven to 375 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place the cut squash in a 9x13 baking dish with 1-2 cups water, enough to bring it up ½” on side of dish. Bake for 30-40 minutes or until fork pokes through the side. Remove from the oven and using a fork scrape the insides out of the squash.
Meanwhile, in a large skillet over medium heat warm the avocado oil and cover the bottom of the pan. Place chicken in the pan. Cook 10-12 minutes on each side or until chicken is cooked through. Remove from heat and chop to small bit size pieces.
In a large skillet (or using the same one from cooking the chicken) place the strips of bacon in the cold pan. Cook over medium-low heat for 5-8 minutes or until bacon has reached your favorite crispiness. Remove from pan with tongs and pat with a paper towel. Chop to bite size pieces.
Assemble the casserole:
In a large bowl, add the squash strings, chopped chicken, chopped bacon, sea salt and ranch. Mix together. Place in a 9x13 baking dish or back inside the squash shells and bake in a 375 degree oven for 10-12 minutes or until hot all the way through.
Add toppings to entire dish or individually served plates.
Store leftovers in a glass container in the fridge for up to 5 days.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chicken-bacon-ranch-spaghetti-squash-casserole-whole30/