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


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



13lb 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


  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 


  • 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,