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17Mar, 24
Clean Food Love
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Chicken Ranch Spaghetti Squash

Ranch dressing, the creamy, herby goodness, is a pleasure we can usually all agree on at my house.

Oh, that indulgent, rich ranch flavor is absolutely INCREDIBLE dolloped on top of hot spaghetti squash noodles, add some crispy ranch flavored chicken pieces…it’s all I could possibly want in a meal.

We get extra fiber + nutrients here thanks to this incredible noodly squash. Great source of protein too, thanks to the chicken + Greek yogurt.

I’m so excited for you to try this and can’t wait to hear how your family likes it!

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the cooler months.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of creamy sauce, marinara sauce, meat sauce, chicken or shrimp alfredo style, buttery herb sauce, or melted cheese you may be craving!

It’s quite easy to dress this squash in something simple to create a nutritious meal. Top it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!

❓How often do you eat spaghetti squash?



Here are more of my FAVORITE spaghetti squash recipes

Spaghetti Squash Lasagna Casserole

Spaghetti Squash Pesto Chicken

Margherita Spaghetti Squash

Simple Spaghetti Squash Skillet

Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!

Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes

Spaghetti Squash tossed with Fresh Basil Pesto

Buffalo Chicken Stuffed Spaghetti Squash 

2 servings


  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 2 tsps garlic powder
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 Tbsp Italian seasoning
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp onion powder
  • 1 cup full fat Greek yogurt
  • 1 Tbsp Dijon mustard
  • 8 ozs boneless skinless chicken breast or thighs, chopped bite-size
  • 2 Tbsps avocado oil or olive oil, divided
  • 2 green onions, sliced to garnish


Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.

Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.

Brush or spritz all insides very lightly with 1 Tablespoon of oil and season very lightly with sea salt and pepper.

Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.

Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.

Meanwhile, in a small bowl, whisk all of the dried seasonings together.

Divide this seasoning mixture and add half of it to the Greek yogurt.

Add in the dijon mustard then whisk really well to combine. Set aside.

Pat chicken pieces dry using a paper towel (this will make for crispier chicken). Add your chopped raw chicken pieces to a large bowl. Sprinkle chicken with the remaining half of your ranch seasoning mixture.

Drizzle with remaining oil and stir to coat well. Set aside for a few minutes. Preheat a large skillet over medium heat and cook the chicken while stirring occasionally until no longer pink, nicely crispy, and cooked through.

Shred the squash into noodles and mix/toss evenly with your ranch yogurt sauce.

Top with your cooked chicken and garnish with green onions.
Enjoy it while it’s hot!


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