I have a bit of a confession to make, ever since creating the recipe Chicken-Bacon-Ranch Spaghetti Squash Bake for Dana from Real Food with Dana, I want all things spaghetti squash!  I was most certain that I didn’t like spaghetti squash…I had already dubbed butternut squash as my favorite so why change that? But after making it I have fallen in love with it.  A subtle flavor with a lot of texture. Being able to scrape the baked spaghetti squash with a fork and have it be long strands like spaghetti noodles is a great way to make meals filling without having the empty carbs of say noodles.


  1. 1 spaghetti squash, halved lengthwise
  2. 2 chicken breasts
  3. 6-8 strips bacon, Whole30 compliant
  4. 3-4 scallions
  5. 1/2 cup mushrooms, sliced
  6. 1 tsp onion powder
  7. 1 tsp garlic powder
  8. 1/2 tsp sea salt
  9. 2 tsp chili powder
  10. 1 tsp smoked paprika powder
  11. 1/4 tsp cumin
  12. Frank's Red Hot Sauce


  • Preheat oven to 350 degrees. In a baking dish, place squash cut side down with a cup of water in the bottom of the baking dish. Place in oven and bake for 40 minutes or until tender.
  • Line a baking sheet with parchment paper and place the chicken breast on top. Bake in the oven for 30 minutes or until cooked through.
  • Line a baking sheet with tin foil. Place bacon on the sheet and cover with another piece of tin foil. Bake in the oven for 15-20 minutes or until crispy enough to break apart.
  • Once the squash is cooked, remove from oven and using a fork scrape the squash from the shell. Place in a large mixing bowl.
  • Once the chicken is cooked through, remove from oven and chop into bite size pieces. Add to the mixing bowl.
  • Once the bacon is cooked and desired crispiness is achieved, remove from oven and crumble. Add to the mixing bowl.
  • Add the remaining ingredients except the hot sauce to the mixing bowl. Stir together. Return mixture to the squash shells or to a 9x13 baking dish. Bake in the oven for 15-20 minutes or until heated through.