Delicious Recipes

Directions:

1. Preheat oven to 400°F, line a baking sheet with foil or parchment paper. Cut spaghetti squash in half lengthwise and scrape out seeds. Place on baking sheet cut-side down and roast for 30-40 minutes.
2. While spaghetti squash cooks, add chopped bacon to a large skillet over medium heat. Sauté until bacon is browned, remove from pan and set aside.
3. Sauté the chicken and shallots/onion in the bacon grease. Cook over medium high heat, until chicken is cooked through, about 5-10 minutes depending on how big your chicken pieces are.
4. Once chicken is cooked, add spinach and garlic to pan. Cook until wilted, about 1 minute.
5. Remove spaghetti squash from the oven and turn heat down to 350°F. When squash is cool enough to handle, shred the squash by running a fork along the inside to make strands. Place all strands in a large bowl.
6. Add chicken mixture to the bowl with the squash. Add ranch, whisked eggs and half the cooked bacon. Mix well, tongs work particularly well for this task.
7. Pour mixture into an 8×8 baking dish and top with remaining bacon. Bake for 45-60 minutes or until the center is set (not liquid) and sides are golden brown.
8. Let cool for 10-15 minutes. Slice and serve.

Notes: 

• This recipe is great for meal prep. You can cook the spaghetti squash ahead and use the day of or make the whole casserole and serve up to 5 days later. 
• You can easily use a rotisserie chicken instead of fresh, as well.