It’s no secret, we’re big fans of Juli Bauer over at PaleOMG!! She never let’s us down and this recipe is definitely another keeper to add to the weekly dinner rotation! It took a little prep work, but we’re getting 2 nights of dinners out of it, so I’ll take it! I adapted it slightly based on what I had in my kitchen, so feel free to do the same!
I made mine in a large 9×13, I definitely had more than enough for an 8×8. I only used half a red pepper and half a yellow pepper (I didn’t want too much, ya know?). Juli used Primal Kitchen Ranch, but I had some Tesse Mae’s Ranch (found in the Tesse’s Favorites Pack
Ingredients
- 1 medium spaghetti squash
- 1/2 pound bacon, cubed
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 lb ground chicken
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 c Ranch Dressing of choice
- 3 eggs
Directions
- Preheat oven to 375. Cut spaghetti squash in half length wise, scoop out insides and place each half in a 9×13 baking dish with about 1/2 – 1″ of water. Bake for 35-40 minutes until the outside skin gives when you poke it with your finger. Remove squash from the oven and reduce oven temperature to 350.
- While your spaghetti squash cooks, place a large saute pan
over medium heat and cook bacon until crispy. Remove bacon and set aside.
- Leaving behind about 2 tablespoons bacon fat, add peppers, onion and garlic cloves to pan and cook until onion is translucent.
- Add the ground chicken along with the garlic powder, salt, black pepper, and cayenne pepper. Cook until no pink remains.
- Scrape out the spaghetti squash strings with a fork and place in a large bowl along with the chicken mixture, bacon, ranch and eggs. Mix to combine then pour into a greased 9×13 pan
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- Bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges are browning. Serve it up & enjoy!!
over medium heat and cook bacon until crispy. Remove bacon and set aside.
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