Ingredients:
- 1 medium spaghetti squash, cut in half lengthwise, seeds removed
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1 cup full fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2 slices bacon
- 8 ozs boneless skinless chicken breast or thighs, chopped bite-size
- 2 tablespoons avocado oil or olive oil, divided
- 2 green onions, sliced to garnish
Directions
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Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
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Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.
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Brush or spritz all insides very lightly with 1 Tablespoon of oil and season very lightly with sea salt and pepper.
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Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
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Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.
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Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.
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Meanwhile, in a small bowl, whisk all of the dried seasonings together.
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Divide this seasoning mixture and add half of it to the Greek yogurt.
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Add in the dijon mustard then whisk really well to combine. Set aside.
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Pat chicken pieces dry using a paper towel (this will make for crispier chicken). Add your chopped raw chicken pieces to a large bowl. Sprinkle chicken with the remaining half of your ranch seasoning mixture.
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Drizzle with remaining oil and stir to coat well. Set aside for a few minutes. Preheat a large skillet over medium heat and cook the chicken while stirring occasionally until no longer pink, nicely crispy, and cooked through.
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Shred the squash into noodles and mix/toss evenly with your ranch yogurt sauce.
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Top with your cooked chicken and garnish with green onions. Crumble up bacon and add to each of the squash halves.
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Enjoy it while it’s hot!Serves 2
