• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emily's Wholesome Kitchen

  • Home
  • About
    • About Emily’s Wholesome Kitchen
    • Privacy Policy + Terms of Use
  • Recipe Index
    • Appetizers and Snacks
    • Breakfast
    • Dessert
    • Drinks
    • Gluten-Free
    • How to Make Series
    • Main Dishes
    • Sauces
    • Side Dishes
    • Whole 30
  • Emily’s Wholesome Kitchen
  • Contact Me
menu icon
go to homepage
  • Home
  • About
    • About Emily’s Wholesome Kitchen
    • Privacy Policy + Terms of Use
  • Recipe Index
    • Appetizers and Snacks
    • Breakfast
    • Dessert
    • Drinks
    • Gluten-Free
    • How to Make Series
    • Main Dishes
    • Sauces
    • Side Dishes
    • Whole 30
  • Emily’s Wholesome Kitchen
  • Contact Me
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
      • About Emily’s Wholesome Kitchen
      • Privacy Policy + Terms of Use
    • Recipe Index
      • Appetizers and Snacks
      • Breakfast
      • Dessert
      • Drinks
      • Gluten-Free
      • How to Make Series
      • Main Dishes
      • Sauces
      • Side Dishes
      • Whole 30
    • Emily’s Wholesome Kitchen
    • Contact Me
    • Email
    • Instagram
    • Pinterest
  • ×
    • Bowl with stuffing and wooden spoon in bowl
      Gluten Free Sourdough Stuffing
    • White bowl with kale, butternut squash, apples, and pumpkin seeds with dressing overtop.
      Fall Harvest Salad with Butternut Squash
    • Piece of frittata being lifted with spatula off plate.
      Bacon and Sausage Frittata
    • Pumpkin chocolate chip muffins stacked on a white background
      Gluten Free Pumpkin Chocolate Chip Oat Muffins
    • Candy corn parfait in three jars on orange checkered napkin
      Healthy Candy Corn Fruit Parfaits
    • Easy Breakfast Charcuterie Board (Gluten Free)
    • Easy Churro Bars (Gluten Free)
    • 4 Ingredient Chocolate Mousse
    • 5 Ingredient Million Dollar Dip
    • Slow Cooker Bean and Bacon Soup
    • Double chocolate peppermint cookies on wooden board with candy canes surrounding board with a red and white towel in background
      Gluten-Free Double Chocolate Peppermint Cookies
    • Fudge on white plate with red dish towel
      Caramelized Pecan and Sea Salt Fudge
    Home » Main Dishes

    CREAMY BACON RANCH STUFFED SPAGHETTI SQUASH BOWLS

    Published: Feb 7, 2020 by Emily · Leave a Comment

    Sharing is caring!

    • Share
    • Tweet
    • LinkedIn
    • Email
    Jump to Recipe·Print Recipe

    Filled with chicken, broccoli, bacon and drizzled with ranch dressing these low carb, gluten-free creamy bacon ranch stuffed spaghetti squash bowls are sure to be a family favorite.

    I have been a fan of spaghetti squash since discovering it years ago. It is a versatile, lighter vegetable offering to heavy gluten pasta. Stuffed spaghetti squash bowls are very filing. They can be paired with almost any meat and veggie creating a delicious, wholesome meal. This recipe combines it with chicken, broccoli, bacon and ranch dressing to make them oh so creamy. Yummy!

    What is spaghetti squash?

    Spaghetti squash is a yellow vegetable that is usually harvested in the fall. It comes in several shapes and sizes. The flavor is neutral and unlike acorn or butternut squash varieties is not sweet. The texture is slightly crunchy and less starchy than other types of squash. Spaghetti squash is rich in beta carotene, vitamin A, potassium and folic acid.

    How can spaghetti squash be prepared?

    There are four ways to prepare spaghetti squash:

    • Baking– Preheat oven to 400 degrees. Cut squash in half and scoop out seeds. Place them face down on a baking sheet and bake in the oven for 45 minutes. When done, flip over and pull squash from sides of shell.
    • Crockpot– Poke about a dozen holes in the squash. Place whole squash in crockpot and cook for 2 1/2-3 1/2 hours on high or 5-6 hours on low. No additional water is necessary as the crockpot holds the stream in. When ready to take out, cut squash open, remove seeds and pull squash from sides of shell.
    • Instapot– Place a cup of water in instapot along with rack. Poke about a dozen holes into the whole squash. Place in instapot and bring up to pressure, then cook for 15 minutes. Wait 10 minutes for it too cool before removing. Once cooled, cut squash open, remove seeds and then pull squash from sides of shell.
    • Boiling– Place whole squash in stove top pan with water covering the squash. Bring water to a boil. Cover and let cook for 25-30 minutes. Once shell appears soft, remove from water, cut open, remove seeds and then pull squash from sides of shell.

    Can the squash be prepared ahead of time?

    Yes, you can choose any method above for preparing. The spaghetti squash can be stored in the freezer in a ziplock freezer bag up to 3 months. Leftovers can be stored in the refrigerator up to 5 days.

    How can these bowls be prepared?

    For purposes of this recipe, I am baking the squash. While the squash is in the oven, dice the chicken tenders into cubes and place aside. Lightly, melt coconut oil on a frying pan to cook the bacon. When bacon is complete, break into bite size pieces and place aside. Put broccoli with water in a stove top pan and cook on medium heat for 20 minutes. While broccoli is cooking, use the frying pan from the bacon to cook the chicken cubes with the left over bacon grease. Place chicken aside and drain broccoli as the stalks should be tender. By this time, the squash is ready to come out of the oven. Let the squash cool for 5 minutes then pull the strands of squash “noodles” from sides of shell. Mix in the bowls the chicken, broccoli, bacon and drizzle ranch dressing on top. Bon Appetite!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    CREAMY BACON RANCH STUFFED SPAGHETTI SQUASH BOWLS


    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    • Author: Emily
    • Total Time: 55 minutes
    • Yield: 4 1x
    Print Recipe
    Pin Recipe

    Description

    These gluten-free stuffed spaghetti squash bowls are bursting with flavor and are sure to become a family favorite.


    Ingredients

    Scale

    1– 3lb spaghetti squash

    1 lb chicken tenders (diced)

    1 1/2 cups broccoli

    1 cup water

    1/2 pkg bacon 

    2 tbsp ranch dressing

    1 tbsp coconut oil


    Instructions

    1. Preheat oven to 400 degrees
    2. Cut squash in half and scoop out seeds
    3. Place squash halves in oven with the bowl part facing down on baking sheet to cook for 45 minutes
    4. Cut chicken tenders into bite size cubes then place aside
    5. Melt coconut oil on stove top pan then begin frying the bacon strips
    6. Once the bacon is finished frying, break into bite size pieces
    7. Place aside bacon then place broccoli in separate stove top pan with water to cook on medium heat for 20 minutes
    8. Using the same frying pan from the bacon, cook chicken cubes until meat is tender
    9. Drain the water out of the pan with the broccoli and let cool
    10. Remove squash out of the oven and let cool for 5 minutes
    11. Once cooled, begin raking squash “noodles” from the sides of the shell. 
    12. Add chicken, broccoli and bacon to the squash bowl and drizzle with ranch dressing 

    Notes

    • Too make this recipe Whole 30 compliant, use Primal Kitchen Ranch dressing and Pederson’s bacon. 
    • You can cook the squash any of the other 3 ways listed but timing will need to be adjusted when cooking other ingredients
    • Prep Time: 10
    • Cook Time: 45
    • Category: Main Dishes
    • Method: Bake/Stove Top
    • Cuisine: American

    Keywords: stuffed spaghetti squash bowls, spaghetti squash bowls,

    Did you make this recipe?

    Tag @emilyswholesomekitchen on Instagram and hashtag it #emilyswholesomekitchen

    More Main Dishes

    • Casserole dish with egg, chicken apple sausage and broccoli
      Dairy-Free Chicken Apple Sausage Breakfast Casserole
    • Pan with blueberry oatmeal bake on top of a blue and white stripe towel with a cup of blueberries next to it
      Healthy Blueberry Oatmeal Bake
    • Bowl with tomatoes, cucumber, avocado, feta cheese and balsamic dressing with two wooden spoons on opposite sides of bowl to scoop salad
      Tomato, Cucumber, and Avocado Salad with Feta Cheese
    • Bacon, Avocado and Egg Salad

    Sharing is caring!

    • Share
    • Tweet
    • LinkedIn
    • Email

    Filed Under: Gluten-Free, Main Dishes, Paleo, Whole 30 Tagged With: spaghetti squash, stuffed spaghetti squash, stuffed spaghetti squash bowls

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Howdy ya’ll!

    I'm so happy you are here! I'm Emily the photographer, recipe developer and content creator behind Emily's Wholesome Kitchen. Here you will find healthy, simple real food based recipes that are wholesome, nourishing and flavorful. I also share tips and ways to live a more natural lifestyle when it comes to wellness from inside the kitchen. Let's get cookin'. Learn more about me here

    Emily: View My Blog Posts

    Footer

    Recent Posts

    • Gluten Free Sourdough Stuffing
    • Fall Harvest Salad with Butternut Squash
    • Bacon and Sausage Frittata
    • Gluten Free Pumpkin Chocolate Chip Oat Muffins
    • Healthy Candy Corn Fruit Parfaits
    • Easy Breakfast Charcuterie Board (Gluten Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy

      Contact

      • Contact

      Copyright © 2023 Emily's Wholesome Kitchen

      17 shares