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Chicken Bacon Ranch Spaghetti Squash



  • 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


  1. Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.

  2. 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.

  3. Brush or spritz all insides very lightly with 1 Tablespoon of oil and season very lightly with sea salt and pepper.

  4. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

  5. Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.

  6. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.

  7. Meanwhile, in a small bowl, whisk all of the dried seasonings together.

  8. Divide this seasoning mixture and add half of it to the Greek yogurt.

  9. Add in the dijon mustard then whisk really well to combine. Set aside.

  10. 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.  

  11. 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.

  12. Shred the squash into noodles and mix/toss evenly with your ranch yogurt sauce.

  13. Top with your cooked chicken and garnish with green onions. Crumble up bacon and add to each of the squash halves.

  14. Enjoy it while it’s hot!Serves 2

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