It’s been a while since I’ve had a guest post over here and I am SO excited to bring you guys this one today from Ana, who has a kicka** Chicken Bacon Ranch Spaghetti Squash Bake recipe to share with you guys today!

Hey guys, I’m Ana from anaankeny.com a new food blog bubbling over with dairy-free, gluten-free recipes. I am so excited to bring you guys a new recipe to share on Dana’s blog. I’m a mom to four young boys, wifey to one great guy, we homeschool,love camping and nature walks and trying new food that will nourish us from the inside. I’m all about sharing healthy meals that busy moms can make, because I know how important feeding our crew good nourishing meals is AND how tricky that can be; both in finding the time to do so and finding the right recipe. I bring you recipes that are both mom and kid-approved so even the pickiest of eaters will try them…whole foods for the whole family! It is possible!

Bacon? Check. Ranch? Check. Mix them with chicken and spaghetti squash and you’ve just made my favorite meal.

I made this meal for the first time a few weeks ago and Brandon (whom I wouldn’t say is a picky eater, but definitely prefers a more traditional American diet…he’s a work in progress) took one bite and said, “This one needs to go on your blog!” I know we had struck gold! But seriously, it has bacon AND ranch so INSTANT LOVE, right?

It’s a fairly quick meal to make, bake the spaghetti squash as the chicken and bacon cook top side. Chop the chicken and bacon as the squash finishes cooking and as soon as it’s done, use a fork to pull the inside of the squash into strings. Add the chopped chicken and bacon, toss together with ranch and top with dairy-free cheese if you like and dinner is served.

Now to add an extra kick to this dish you can add hot sauce! It’s simply amazing with Frank’s Red Hot Sauce. Adding that kick of heat takes this dish to a whole new level!

Bacon Ranch Chicken Bake is a balanced meal and so easy for meal prep time. We’ll enjoy this one day for a dinner and then I’ll portion it out to be my lunch for the next two days. Unless I share, then Brandon and I can have a matching lunch with the leftovers. But always with hot sauce and a sprinkle of dairy-free cheese for mine.

Chicken, Bacon & Ranch Spaghetti Squash Casserole

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.

Chicken, Bacon & Ranch Spaghetti Squash Casserole | Real Food with Dana

More about ana:

You’ll find me either in the kitchen creating a new dinner or dessert for my family or on the front porch with the kids reading aloud from a new chapter book (basically avoiding folding the laundry). Some call me Ana, but I answer to mom through the day (and sometimes throughout the night). I’m a homeschooling mom to four young boys by day and a food blogger by night. Probably too sarcastic and short tempered, but thankful for the friends that can look past it. So happy to say I’ve finally found food freedom from years of orthorexia, thanks friends to talk nutrition with. Enjoying every moment in the kitchen making healthy meals and treats for my family and friends.