The Sunday Cookbook: Chicken Bacon Ranch Spaghetti Squash
4 slices Applegate bacon or turkey bacon
1/2 cup cream cheese - we made our own homemade cashew cream cheese
1/4 cup cheese - we used our own homemade vegan cashew cheese
Salt for taste
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Cut your spaghetti squash in half, longways (from the stem to the bottom of the squash). Remove the seeds and stringy parts using a spoon.
Oil the inside of the squash then place the squash cut side down on the baking sheet. Place in the center of the oven and bake for 30 minutes. The squash may take more or less time, depending on the size. To check to see if it is ready, use a fork to see if the inside will shred - it should be soft enough to shred easily, but not be mushy.
While the squash is cooking, heat a skillet over medium heat and cook your bacon for 3 minutes per side, or until crispy. Remove from skillet and dice or crumble into small bits, then set aside.
Season your chicken with 2 teaspoons of ranch seasoning and place on the same skillet to cook. Remove from skillet and dice the cooked chicken, then set aside.
In a large bowl, combine the remaining ranch seasoning with your cream cheese.
Shred your squash using a fork and place it into the same bowl as the cream cheese. Add in the cheese and mix well. Add the diced chicken into the squash mixture.
In a baking dish, add the squash mixture and top with the crumbled bacon. Sprinkle the top with extra ranch seasoning and salt.
Bake in the oven for 10-15 minutes, or until cheese is melted.
Remove from oven and serve!