Chicken Bacon Ranch Squash Boats
 
 
This spaghetti squash is unlike any other. Stuffed full with bacon, chicken, and a delicious cheesy ranch sauce. Everyone will go crazy for it!
Author:
Recipe type: Appetizer
Ingredients
  • 1 medium spaghetti squash, halved, seeds removed
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. ranch seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 12 oz. bacon, cut into 1" pieces
  • 1½ lb. chicken breasts, (about 3)
  • 1 tsp. oregano
  • ½ c. ranch
  • 1¼ c. shredded mozzarella, divided
  • ¼ c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish
Instructions
  1. 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.
  2. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
  3. Season chicken with oregano, salt, and pepper. To the same skillet add chicken and cook until no longer pink, 8 minutes per side. Let rest on cutting board for 5 minutes, then cut into bite sized pieces.
  4. To bowl with squash, add ranch and ¾ cup mozzarella and toss. Add bacon and chicken and toss again. Divide mixture back into squash 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.
  5. Garnish with parsley to serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/12/chicken-bacon-ranch-squash-boats/