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Chicken Ranch Spaghetti Squash

Servings: 2

Ingredients

  • 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

Instructions

  • 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!