Chicken, Bacon, & Ranch Squash Noodles - daniellewalker.com

This recipe for Chicken, Bacon, & Ranch Squash noodles was the very first sneak peek recipe of my new cookbook that I shared on Instagram almost a year ago. Everyone expressed so much enthusiasm over it that I decided this recipe had to be shared on the blog as well! It’s just one of the many convenient sheet pan recipes from my newest cookbook, Healthy in a Hurry. It’s a delightful mix of spaghetti squash, chicken, and crispy bacon, all brought together with my dairy-free Herb Ranch Dressing.

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Everything for this recipe can be made on the same sheet pan, giving you fewer dishes to clean, which is always a huge win for me. You can also easily make this a quick and easy fifteen-minute meal if you roast your spaghetti squash in advance and use leftover cooked bacon and chicken. The dairy-free Herb Ranch Dressing can be made up to a week prior and can be used for a variety of recipes. You will definitely want to double or triple the dressing because it goes quickly! 

Chicken Bacon & Ranch Squash Noodles on a plate with hands pictured holding it and utilizing a fork. A glass of water sits nearby.

The Spaghetti Squash:

If you are not a seasoned chef, you might have some hesitation about cutting spaghetti squash. I have been cooking for years and I still get a little nervous every time I cut one. Luckily, I have found a nice little hack for you all! I found that if you heat the whole squash in the oven while it pre-heats (about 10 minutes depending on your oven) it softens enough that it cuts through significantly easier. You can also utilize the microwave for this – just place it in there for about 4-5 minutes. 

Typically squash is cut lengthwise and then you scoop out all the seeds, but I like to cut the squash into 2-inch round disks. This makes it easier to cut and doesn’t cut the strands in half, resulting in big long noodles that better represent traditional spaghetti noodles. It also helps the squash to cook in nearly half the time and prevents it from getting soggy. Cutting the squash in half lengthwise will typically take 50 mins to bake in the oven, which would overcook the rest of the ingredients in this recipe.

 

 

Make it Ahead

I am all about convenience and maximizing your time spent in the kitchen, which is why I knew that I had to dedicate my newest cookbook to do precisely that! This Chicken, Bacon, & Ranch Squash Noodles can be made in advance and tossed all together when you are ready. I like to meal prep by keeping the cooked noodles mixed together with the bacon, chicken and tomatoes in a container to store in the fridge. This can keep refrigerated in an airtight container for up to 5 days. To heat it up, I recommend spreading the mixed pasta on a sheet pan and reheating it in a 400-degree oven for about 10 minutes. Stir in the ranch and enjoy! 

Image of Healthy In a Hurry cookbook with a variety of recipe images from the cookbook

I hope you love this recipe for Chicken, Bacon, & Ranch Squash Noodles! If you are looking for more simple weeknight recipes, these are some of my favorites: 

Paleo Beef Bulgogi Lettuce Cups

Shrimp and Sausage Stew

California Roll Stuffed Avocados

Gluten-Free Shepherd’s Pie 

Hawaiian Ceviche

Peruvian Style Chicken 

Looking for more Whole30-compliant recipes to keep you on track for a full 30 days?

Download my FREE Whole30 meal plan and shopping list

 

Watch me make this recipe on Good Morning America!

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Print

Chicken, Bacon, & Ranch Noodles

  • Author: Danielle
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Cuisine: American

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 pounds)
  • 8 ounces thick-cut bacon slices
  • 1 1⁄2 pounds boneless, skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1 pint cherry tomatoes
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 cup Herb Ranch Dressing

Herb Ranch Dressing:

  • 1 cup avocado oil mayonnaise
  • 1⁄2 cup full-fat coconut milk
  • 1⁄4 cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 4 teaspoons freshly squeezed lemon juice
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon fine sea salt

Instructions

  1. Position one rack in the top slot and one rack in the middle slot of the oven. Place the squash directly on the middle rack and turn on the heat to 400°F to soften the skin.
  2. Meanwhile, line a large sheet pan with parchment paper. Arrange the bacon slices and chicken in a single layer on the prepared sheet pan. Drizzle the chicken with 1 tablespoon of the oil and sprinkle with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
  3. Remove the warmed squash from the oven, slice off both ends, and cut crosswise into four or five rounds. Scoop out the seeds from the center of each round. Drizzle both sides of the rounds with 1 tablespoon of the oil, then arrange the rounds in a single layer on the prepared sheet pan.
  4. Place the pan on the middle rack in the oven and bake for 10 minutes. Flip the bacon slices and bake for 10 to 15 minutes more, until the bacon is crisp, the chicken is cooked through, and the squash is fork-tender.
  5. Remove the pan from the oven and transfer the bacon, chicken, and squash to a plate to rest, leaving the rendered bacon fat on the pan. Add the tomatoes to the pan, toss with the bacon fat, season with a pinch each of salt and pepper, and spread in a single layer.
  6. Place on the top rack and turn the oven to broil. Broil for 2 to 3 minutes, until the tomatoes have burst.
  7. Meanwhile, dice the chicken and bacon.
  8. Use a fork to pull the flesh into noodle-like strands from the sides of the squash rounds. Discard the skins. Transfer the noodles to a serving bowl, add the remaining 2 tablespoons oil, the garlic powder, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄4 cup of the ranch dressing, and toss to mix. Gently stir in the bacon, chicken, and tomatoes and drizzle the remaining ranch dressing over the top. Serve immediately.

For the Herb Ranch Dressing:

  1. In a bowl, whisk together the mayonnaise, coconut milk, parsley, garlic, chives, dill, lemon juice, onion powder, and salt until well mixed.

  2. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

Buy It: Although nothing compares to homemade Herb Ranch Dressing, Tessemae’s is the closest!

Keywords: Danielle Walker, against all grain, paleo, easy, gluten-free, dairy-free, sheet pan meal

9/16/22

Chicken, Bacon, & Ranch Squash Noodles

COMMENTS

  1. JJ says:

    Why was the dressing not included in the recipe.
    How do you make it without the dressing
    Doesn’t make sense.

  2. Emily M says:

    I’m going to make this today! A local farm had spaghetti squash so I snagged a few! I’m excited, this was on my list!

  3. Anne says:

    Any chance you can share the recipe for the Herb Ranch Dressing? This looks so good!
    Thanks!

  4. Michelle says:

    This was absolutely delicious!! My picky eater even loved it minus the tomatoes. This is definitely in our rotation! Thank you and keep those easy, yummy, healthy recipes coming!

  5. Karen says:

    Bought your book today at Target. It was a joy watching your kids in the video find your book on the shelf. I have a question about the full-fat coconut milk. Do you buy the canned version and use the liquid part or do you mix together the fat at the top into the liquid and use the combination?

    • Danielle says:

      Hi! For recipes that call for full fat milk, I use the canned version and ensure that it’s all incorporated. However, this also depends on the recipe! For some recipes, I may only need the fat from the top / or the liquid; but the recipe instructions will make that clear. Enjoy!!

  6. Cindy says:

    One of my favorites! Just a note for anyone who has a standard oven, top rack was a smoky disaster when broiling the tomatoes. But it was so, so worth it, haha! Consider going a level lower for the oven rack!

    • Danielle says:

      Thanks for sharing that tip! I’m so glad you’re enjoying this recipe, it’s one of my favorites as well!

  7. Holly Beth Stout says:

    I recently learned about you on How I Built This. I have MS, so I can relate and am happy to get some fresh cooking ideas and be reminded of what I need to be doing.
    I modify everything. This recipe was great. I had my husband start the spag squash while I was on my way home from work. Seasoned the chicken. I threw the bacon in the oven when I got home. Made the ranch dressing. Chopped up some other veggies and cooked them on the stove top. Put the chicken in the air fryer, and cooked the veggies. I believe mushrooms should be in all meals, so I cooked those with some onions, garlic, dehydrated kale stems and peppers.
    It was really good! Thank you!

    • Danielle says:

      Thank you so much for sharing and I love how you modified this! Adding mushrooms sounds like a fantastic idea – I’ll have to try that!

  8. Ashley Holland says:

    I was so excited to get this new book for Christmas! I tried this recipe last night and it was a hit! I doubled it and my kids devoured it! This will be another danielle walker go to recipe for sure!

  9. lucy says:

    I can’t wait to try this!! Do you have an estimate for how many calories are in a serving?

    • Danielle says:

      Hi Lucy! I don’t. I’ve had readers recommend using an app like My Fitness Pal to track nutritional information. Enjoy!

  10. Ali S. says:

    This is a winner! I wasn’t even much a fan of Spaghetti Squash before but I have definitely changed my mind. This dish is delicious!!!

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