Chicken Bacon Ranch Spaghetti Squash Casserole

INGREDIENTS

• 1 spaghetti squash (about 2.5 lbs)
• 6 slices bacon, chopped
• 2 chicken breasts, cubed
• 1/2 onion, chopped
• seasoned salt to taste
• 2 cloves garlic
• 5 oz spinach, roughly chopped
• 1 c ranch dressing
• 3 eggs, beaten

PREPARATION

1. A day ahead: Split squash lengthwise and scoop out seeds.
2. Roast on foil-lined rimmed baking sheet for 30-40 minutes.
3. Let cool and shred insides with fork into a bowl. Refrigerate.
4. On the day you're preparing this: Heat oven to 350. Grease 11" x 7" pan.
5. Cook bacon in large skillet on medium until crisp.
6. Remove to paper towel-lined plate.
7. Remove all be 2 Tbsp bacon fat from pan.
8. Turn heat to medium-high and add onion and chicken breast. Season with seasoned salt.
9. Cook until chicken is no longer pink inside.
10. Add garlic and spinach and cook until spinach wilts, about one minute.
11. Add the chicken mixture to the bowl with the spaghetti squash, the bacon, the ranch dressing, and the eggs.
12. Stir well. Add more seasoned salt if desired.
13. Pour into prepared pan. Bake 45-60 minutes, until the center has set and the sides are browned.

-- JMag Guthrie - 2017-09-08