Chicken Ranch Spaghetti Squash
This recipe combines the creamy deliciousness of ranch dressing with tender chicken and spaghetti squash for a healthy and satisfying dish.
Ingredients:
- 1 medium spaghetti squash (about 2-3 lbs)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (16 oz) bottle ranch dressing (or your favorite flavor)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (optional)
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender and easily pierced with a fork.
- While the squash roasts, heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Season with salt and pepper.
- Remove the chicken from the pan and set aside. Add the onion to the pan and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute.
- Pour in the ranch dressing and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Once the squash is cooked, remove it from the oven and let cool slightly. Use a fork to shred the spaghetti squash flesh into noodles.
- In a large bowl, combine the shredded spaghetti squash, cooked chicken, and ranch dressing mixture. Toss to coat evenly.
- Transfer the mixture to a baking dish. Top with shredded cheddar cheese.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley (optional) and serve hot.
Tips:
- For a richer flavor, you can substitute half of the ranch dressing with sour cream.
- Want to add some veggies? Saute chopped broccoli, carrots, or bell peppers with the onions for a more colorful dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- To save time, you can use pre-cooked shredded chicken or rotisserie chicken.
- You can also use a store-bought ranch dressing mix to create your own ranch dressing. Just whisk the mix with water or milk according to the package instructions.
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