By Adele Rogers
Chicken Bacon Ranch Casserole/Spaghetti Squash Boats
To make this a complete lean and green meal, you could always increase the veggies to 6 ½ cups OR serve with a side of another steamed veggie (such as broccoli; ¾ cup per serving needed).
Serves 6
Per serving: approximately 1 leaner, 1 fat, 1.5 green, and 1 condiment
Updated at: Thu, 17 Aug 2023 03:47:26 GMT
Nutrition balance score
Good
Glycemic Index
29
Low
Nutrition per serving
Calories1792.1 kcal (90%)
Total Fat84.6 g (121%)
Carbs85.1 g (33%)
Sugars22.1 g (25%)
Protein175.6 g (351%)
Sodium6215.3 mg (311%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
18 ozboneless skinless chicken breast
cooked and cubed
4 cupsspaghetti squash
cooked
5 ozlean turkey bacon
cooked and chopped up
3cloves garlic
minced
1 cupunsweetened almond milk
or cashew
¼ tspsea salt
½ tspground pepper
¾ cupreduced-fat Ranch dressing
1 cupsreduced-fat mexican cheese blend
1 x 4 ozcan green chilies
Instructions
Step 1
1. Chop your chicken into bits.
Step 2
2. Mince garlic cloves.
Step 3
3. Preheat the oven to 350.
Step 4
4. Keep a small bit of your bacon drippings in the pan. Cook the garlic cloves (don’t brown). Toss in the chicken and cook for about 1 minute mixing it all together. Dump in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.
Step 5
5. Add in 1 cup of cheese. Mix EVERYTHING all together thoroughly. Then fold it in with the noodles. Get it all mixed up together. At this point you can add the green Chile and bacon too.
Step 6
6. Dump the casserole in a large casserole dish. Pour the remaining cup of cheese over the top of the casserole. Cook for 15 minutes at 350 until cheese is nicely melted.
