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Chicken Bacon Ranch Spaghetti Squash Recipe

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This recipe for Chicken Bacon Ranch Spaghetti Squash, by , is from The Myers Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl Myers


1 medium spaghetti squash (halved, seeds removed)
3 tablespoons extra-virgin olive oil
1 tablespoon ranch seasoning
add kosher salt
add black pepper (freshly ground)
12 ounces bacon (cut into 1" pieces)
1 ½ pounds chicken breasts (about 3)
1 teaspoon oregano
½ cup ranch dressing
1 ¼ cups mozzarella (shredded, divided)
¼ cup Parmesan (freshly grated)
add parsley (freshly chopped, for garnish)

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with ranch seasoning, salt, and pepper. Place halves cut side down on a large baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to scrape squash strands into a large bowl.
In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel–lined plate.

Season chicken with oregano, salt, and pepper. Add to the skillet and cook until no longer pink, 8 minutes per side. Let rest on cutting board for 5 minutes, then cut into bite-size pieces.
To bowl with squash, add ranch dressing and ¾ cup mozzarella and toss. Add bacon and chicken and toss again. Divide mixture between the squash halves and place on a large baking sheet. Top with remaining ¾ cup mozzarella and Parmesan. Bake until warmed through and cheese is melty, 15 minutes.

Garnish with parsley to serve.




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