Yield: 4 servings

Spaghetti Squash Chicken Bacon Ranch Bake

Spaghetti Squash Chicken Bacon Ranch Bake
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes

Ingredients

  • 1 medium size spaghetti squash, cooked (~600 g cooked squash)
  • 4 oz (⅓ less fat) Neufchâtel cheese (softened to room temp)
  • 4 tablespoons (20 g) Parmesan cheese (reserve 5 g for topping)
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons ranch seasoning powder
  • 50 g spinach, chopped fine
  • 12 oz cooked chicken (can you cook it from raw( 16 oz raw, will cook to ~12 oz, or used canned chicken breast)
  • 4 slices turkey bacon, cooked and diced (reserve 2 tbsp for topping)

Instructions

Cook spaghetti squash (oven directions, instant pot directions, microwave directions). You don’t want it over cooked - it’ll bake a little more in the oven once everything is combined. While that is cooking, cook chicken if you have it raw. Cook and dice turkey bacon.

Preheat oven to 350 degrees F. Lightly grease a 8x8 glass baking dish or other small baking dish.

In a medium size mixing bowl combine softened Neufchâtel cheese, parmesan, pepper, ranch seasoning and chopped spinach. Stir mixture until it’s well blended. Stir in chicken and turkey bacon until incorporated. Add spaghetti squash and stir to coat. Dump mixture into baking dish. Sprinkle with remaining turkey bacon and parmesan cheese. Bake for 10 to 15 minutes until it’s hot!

Serve warm! Enjoy!

Notes

MFP Reference: 

“Biceps After Babies Squash Chicken Bacon Ranch Bake”  Serves 4

Cal 248C 12  gF 12 g P 23  gPRO TIP: Serving size is 1/4 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 4 to see how many grams one serving is.

Nutrition Information:

Yield:

4 servings

Serving Size:

1/4th of recipe

Amount Per Serving: Calories: 248Total Fat: 12gCarbohydrates: 12gProtein: 23g