Ingredients: |
Ingredients: 1 medium-sized spaghetti squash (about 2-1/2lbs)
6 strips bacon, chopped (I used the whole package)
2 chicken breasts (14oz), cut into bite-sized pieces
homemade seasoned salt (or regular salt) and pepper
1 shallot or 1/2 onion, chopped
5oz baby spinach, roughly chopped
2 cloves garlic, pressed or minced
scant 1 cup ranch dressing (I used Marzetti Simply Dressed)
3 eggs, whisked
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Directions: |
Directions:1. Preheat oven to 400 degrees then line a half sheet pan with a silat or foil. Slice spaghetti squash in half using a large, sharp knife then scrape out the seeds with a spoon and place cut side down on the prepared sheet pan. Roast for 30-40 minutes, or until the squash shreds relatively easily with a fork (don’t overcook or the squash will become mushy.) Set aside to cool then turn heat down to 350 degrees. Once spaghetti squash is cool enough to handle, shred squash with a fork then add to a large bowl. Can be done a day ahead of time.
2. Meanwhile, add chopped bacon to a large, 12” skillet then place over medium heat. Saute until bacon has browned then transfer to a plate. Remove all but 2 Tablespoons bacon grease from skillet then turn heat up to medium-high. Add chicken and shallots or onion, season with seasoned salt and pepper, then saute until the chicken has cooked through.
3. Add spinach and garlic then saute until spinach has wilted, 1 minute. Scrape mixture into the bowl with the spaghetti squash.
4. Add ranch, eggs, and half the cooked bacon to the bowl, plus additional seasoned salt and pepper, then mix well to combine. Pour mixture into an 8x8” baking dish (or similar sized baking dish) then top with remaining bacon.
5. Bake uncovered for 45-60 minutes or until the center has completely set and sides are golden brown. Let cool for 15 minutes before slicing and serving. |
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