Post by Loupy on Sept 5, 2018 18:39:16 GMT -7
CHICKEN, BACON & RANCH SPAGHETTI SQUASH CASSEROLE (WHOLE30-FRIENDLY!) (R)
From: Dana @ www.realfoodwithdana.com/chicken-bacon-ranch-spaghetti-squash-casserole-whole30/
Bacon Ranch Chicken Bake is a balanced meal and so easy for meal prep time. We’ll enjoy this one day for a dinner and then I’ll portion it out to be my lunch for the next two days. Unless I share, then Brandon and I can have a matching lunch with the leftovers.
Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Serves: 4-6
INGREDIENTS:
1 medium spaghetti squash
1 lb chicken breast or thighs
1 Tbsp avocado or coconut oil
6-8 strips bacon*
¼ cup ranch (homemade or Primal Kitchen is my favorite!)
Sea salt to taste
Optional toppings:
Franks Red Hot Sauce
Dairy-free cheese
Directions:
Preheat oven to 375 degrees F.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place the cut squash in a 9x13 baking dish with 1-2 cups water, enough to bring it up ½” on side of dish.
Bake for 30-40 minutes or until fork pokes through the side.
Remove from the oven and using a fork scrape the insides out of the squash.
Meanwhile, in a large skillet over medium heat warm the avocado oil and cover the bottom of the pan.
Place chicken in the pan.
Cook 10-12 minutes on each side or until chicken is cooked through.
Remove from heat and chop to small bit size pieces.
In a large skillet (or using the same one from cooking the chicken) place the strips of bacon in the cold pan.
Cook over medium-low heat for 5-8 minutes or until bacon has reached your favorite crispiness.
Remove from pan with tongs and pat with a paper towel.
Chop to bite size pieces.
Assemble the casserole:
In a large bowl, add the squash strings, chopped chicken, chopped bacon, sea salt and ranch.
Mix together.
Place in a 9x13 baking dish or back inside the squash shells and bake in a 375 degree oven for 10-12 minutes or until hot all the way through.
Add toppings to entire dish or individually served plates.
Store leftovers in a glass container in the fridge for up to 5 days.
NOTES
*For Whole30, make sure you are using compliant bacon, and leave off the dairy-free cheese on top!
From: Dana @ www.realfoodwithdana.com/chicken-bacon-ranch-spaghetti-squash-casserole-whole30/
Bacon Ranch Chicken Bake is a balanced meal and so easy for meal prep time. We’ll enjoy this one day for a dinner and then I’ll portion it out to be my lunch for the next two days. Unless I share, then Brandon and I can have a matching lunch with the leftovers.
Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Serves: 4-6
INGREDIENTS:
1 medium spaghetti squash
1 lb chicken breast or thighs
1 Tbsp avocado or coconut oil
6-8 strips bacon*
¼ cup ranch (homemade or Primal Kitchen is my favorite!)
Sea salt to taste
Optional toppings:
Franks Red Hot Sauce
Dairy-free cheese
Directions:
Preheat oven to 375 degrees F.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place the cut squash in a 9x13 baking dish with 1-2 cups water, enough to bring it up ½” on side of dish.
Bake for 30-40 minutes or until fork pokes through the side.
Remove from the oven and using a fork scrape the insides out of the squash.
Meanwhile, in a large skillet over medium heat warm the avocado oil and cover the bottom of the pan.
Place chicken in the pan.
Cook 10-12 minutes on each side or until chicken is cooked through.
Remove from heat and chop to small bit size pieces.
In a large skillet (or using the same one from cooking the chicken) place the strips of bacon in the cold pan.
Cook over medium-low heat for 5-8 minutes or until bacon has reached your favorite crispiness.
Remove from pan with tongs and pat with a paper towel.
Chop to bite size pieces.
Assemble the casserole:
In a large bowl, add the squash strings, chopped chicken, chopped bacon, sea salt and ranch.
Mix together.
Place in a 9x13 baking dish or back inside the squash shells and bake in a 375 degree oven for 10-12 minutes or until hot all the way through.
Add toppings to entire dish or individually served plates.
Store leftovers in a glass container in the fridge for up to 5 days.
NOTES
*For Whole30, make sure you are using compliant bacon, and leave off the dairy-free cheese on top!
