This AIP Bacon Chicken Ranch Spaghetti Squash Casserole is my favorite make ahead meal. It has a creamy texture and flavor, while still being dairy free, gluten free, Paleo, AIP, and Whole 30 friendly. Grab the recipe below!
This recipe AIP Bacon Chicken Ranch Casserole comes with a bit of a back story.
If you’ve been following along with me for awhile on Instagram or my podcast, Unbound Healing, you know I’ve been promising to deliver this recipe for months. Each time someone would call me out on it, I’d promise them I’d get it out next.
I wasn’t trying to deceive them! The thing is, every I’d plan to make the recipe to take photos, something would go wrong in the execution.
The first time, I cooked and shredded the chicken, prepped the ranch, and then found out my spaghetti squash had molded.
The next time, I made the entire dish only to realize I’d forgotten the bacon.
Other times I’d forget the coconut yogurt for the AIP Ranch Dressing, or the sage for frying and garnishing the top.
The final failed attempt ended in frustration tears when my instant pot didn’t cook the chicken or the spaghetti squash the entire way through on the first try, and after a second round of cooking I had run out of natural light to shoot the recipe in.
I tried making this dish 5 times, and there was a cooking catastrophe every time. If it wasn’t such a delicious dish, I would have thrown in the towel completely.
And yet, here I am sharing the final recipe with you! Which almost didn’t happen either.
James was in the kitchen when the timer went off on the recipe, and he asked if I wanted him to broil the top a bit to make it golden brown. Genius, right? Not so much….
It ended up burning around the edges and leaving some darker burnt spots around the dish. I about cried when we finally pulled it from the oven (pregnancy hormones are legit). Thankfully, my husband is amazing, talked me out of throwing the entire dish into the trash, and helped me clean it up a bit for photos.
So there you have it! The long back-story of how this AIP Bacon Chicken Ranch Casserole came to be.
Without further ado, here is the recipe for this AIP Bacon Chicken Ranch Casserole.
- Cook your spaghetti squash, chicken, and bacon using your desired method. When the squash is cooked through, cut across the shorter width and use a fork to remove the squash strands into a bowl. Shred chicken (see note below), chop bacon, and add to squash.
- Preheat your oven to 400 degrees.
- Add green onions, spice blend, and AIP Ranch Dressing to the bowl squash and protein, and combine well with a spatula. Spread into a ceramic baking dish, and place on a center rack in your preheated oven. Cook for 40-45 minutes.
- Garnish with fried sage (optional). To do this, I like to heat a few tablespoons of bacon grease in a cast iron skillet, add the sage leaves, and sprinkle with sea salt. Remove when the sage leaves are crispy, but before they turn brown, and let cool on a paper towel to absorb extra oil.
Shredding chicken is a pain, but the end result is so much better in texture than when the chicken is chopped. I purchased this inexpensive kitchen tool for making the process so much easier, and I highly recommend them! Trust me, this will be a dish you’ll want to make again and again, so they’re well worth the investment.