Chicken Ranch Spaghetti Squash

Creamy ranch flavor, tender spaghetti squash “noodles,” and crispy seasoned chicken pieces all come together in this lighter, protein-packed comfort meal. This recipe swaps traditional pasta and heavy dressing for roasted squash and a tangy Greek yogurt ranch sauce, giving you all the cozy satisfaction with a fresher, wholesome twist.

Why You’ll Love This Recipe

• It’s a lighter take on creamy, ranch-style pasta without feeling like “diet food.”
• Roasted spaghetti squash adds extra fiber and nutrients while still giving you that noodle-like texture.
• Greek yogurt provides a rich, creamy ranch sauce with added protein instead of heavy cream.
• Crispy ranch-seasoned chicken makes it a complete, filling meal in one bowl.
• Naturally gluten-free, and easy to adapt for different tastes and spice levels.
• Perfect for weeknights yet impressive enough for a cozy at-home dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the spaghetti squash:

• 1 medium spaghetti squash (about 2 to 2.5 pounds), cut in half lengthwise, seeds removed
• 1 tablespoon avocado oil or olive oil (for brushing the squash)
• 1/4 teaspoon sea salt (for seasoning the squash)
• 1/4 teaspoon freshly ground black pepper (for seasoning the squash)

For the homemade ranch seasoning and sauce:

• 2 teaspoons garlic powder
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Italian seasoning
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 1 teaspoon onion powder
• 1 cup full-fat Greek yogurt
• 1 tablespoon Dijon mustard

For the chicken and garnish:

• 8 ounces boneless, skinless chicken breast or thighs, chopped into bite-size pieces
• 1 tablespoon avocado oil or olive oil (for cooking the chicken)
• 2 green onions, thinly sliced, for garnish

Directions

1. Preheat the oven
   • Preheat your oven to 425°F (220°C).
   • Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the spaghetti squash
   • Carefully cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
   • Scoop out the seeds and stringy pulp from the center with a spoon.
   • Place the squash halves cut side up on the prepared baking sheet.
   • Brush or lightly spritz the inside of each half with about 1 tablespoon of oil.
   • Season lightly with the 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
3. Roast the spaghetti squash
   • Flip the squash halves cut side down on the baking sheet.
   • Roast in the preheated oven for 30–40 minutes, depending on the size of your squash.
   • The squash is ready when the skin is easily pierced with a fork and the flesh pulls into strands.
   • Remove from the oven, carefully flip each half back over so it sits like a “boat,” and let cool just enough to handle.
4. Loosen the squash strands
   • Using a fork, gently scrape and fluff the inside of each squash half to loosen the spaghetti-like strands.
   • Keep the strands inside the squash shells for now or transfer to a large bowl if you prefer to serve it that way.
   • Set aside while you prepare the sauce and chicken.
5. Make the ranch seasoning mix
   • In a small bowl, combine the garlic powder, sea salt, black pepper, Italian seasoning, dried dill, dried parsley, dried chives, and onion powder.
   • Whisk well so the seasonings are evenly mixed.
6. Prepare the ranch yogurt sauce
   • In a medium bowl, add the Greek yogurt.
   • Sprinkle in half of the prepared ranch seasoning mixture.
   • Add the Dijon mustard.
   • Whisk until smooth, creamy, and fully combined.
   • Taste and adjust seasoning if needed, then set aside.
7. Season the chicken
   • Pat the chicken pieces dry with paper towels to help them crisp while cooking.
   • Place the chicken in a large bowl.
   • Sprinkle the remaining half of the ranch seasoning mixture over the chicken.
   • Drizzle with 1 tablespoon of oil.
   • Toss until all the chicken pieces are evenly coated with oil and spices.
8. Cook the chicken
   • Preheat a large skillet over medium heat.
   • Add the seasoned chicken in an even layer.
   • Cook, stirring occasionally, for about 7–10 minutes, or until the chicken is nicely browned, crispy on the edges, and cooked through with no pink in the center.
   • Remove from heat and keep warm.
9. Combine the squash and ranch sauce
   • Add the ranch yogurt sauce to the warm spaghetti squash strands (either directly inside the squash shells or in a mixing bowl).
   • Toss gently until the squash is evenly coated and creamy.
   • The residual warmth of the squash will slightly warm the sauce without curdling the yogurt.
10. Assemble and serve

• Divide the creamy ranch spaghetti squash between two bowls or keep it served in the squash “boats.”
• Top evenly with the crispy ranch chicken pieces.
• Garnish with sliced green onions.
• Serve immediately while hot and enjoy.

Servings and timing

• Servings: 2 generous main-dish portions
• Prep time: about 20 minutes (cutting squash, mixing sauce, prepping chicken)
• Cook time: about 35–40 minutes (roasting squash and cooking chicken, mostly overlapping)
• Total time: about 55–60 minutes

Variations

• Extra cheesy version: Stir a small handful of shredded mozzarella or a sprinkle of grated Parmesan into the hot squash along with the ranch sauce for a richer, creamier dish.
• Spicy ranch chicken: Add a pinch of crushed red pepper flakes or a little cayenne pepper to the ranch seasoning mixture for a gentle kick.
• Veggie boost: Toss in steamed broccoli florets, sautéed mushrooms, or spinach when you mix the ranch sauce into the squash for more color and nutrients.
• Different protein: Swap the chicken for cooked turkey pieces or grilled shrimp (add shrimp at the end so it doesn’t overcook).
• Dairy-light option: Use a reduced-fat Greek yogurt and a touch of water to thin, if needed. Adjust seasoning to keep the flavor bold.
• Family-style bake: Once everything is combined, transfer the squash and sauce to a baking dish, top with chicken, and place under the broiler for a few minutes to lightly brown the top.

Storage/Reheating

• Refrigeration:
  • Allow leftovers to cool to room temperature.
  • Store in an airtight container in the refrigerator for up to 3 days.
• Freezing:
  • For best texture, this dish is ideally enjoyed fresh, but you can freeze it if needed.
  • Place cooled portions in freezer-safe containers and freeze for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.
• Reheating on the stovetop:
  • Add the leftover squash and chicken to a skillet over low to medium-low heat.
  • Stir gently until heated through.
  • If the sauce seems thick, stir in a splash of water or milk to loosen it.
• Reheating in the microwave:
  • Place a portion in a microwave-safe dish.
  • Cover loosely and heat in 30–45 second bursts, stirring between intervals until hot.
  • Avoid overheating so the yogurt sauce stays smooth and creamy.

FAQs

1. Can I make this recipe ahead of time?

Yes. You can roast the spaghetti squash and cook the chicken up to 1–2 days in advance. Store them separately in the refrigerator. When ready to serve, prepare the ranch yogurt sauce fresh, warm the squash and chicken, then toss together and assemble.

2. How do I know when the spaghetti squash is done roasting?

The squash is done when the skin can be easily pierced with a fork and the flesh inside pulls away into strands with little resistance. If it still feels hard or doesn’t shred easily, roast for an additional 5–10 minutes.

3. Can I use store-bought ranch seasoning instead of the dried herbs listed?

Yes, you can substitute the homemade seasoning with your favorite ranch seasoning blend. Start with 2–3 teaspoons mixed into the yogurt, taste, and adjust as needed. Keep in mind that store-bought blends can be saltier, so reduce additional salt.

4. What can I use instead of Greek yogurt?

You can use plain regular yogurt for a slightly thinner sauce. For a richer option, a mix of plain yogurt and a little labneh or a spoonful of cream cheese can also work, adjusting the thickness with a small splash of water or milk if needed.

5. Can I double this recipe for more people?

Absolutely. Simply double all ingredients to serve about 4 people. Use a larger skillet or cook the chicken in batches to ensure it browns and crisps instead of steaming. You may also use two medium spaghetti squashes or one very large squash.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your Dijon mustard and any premade seasonings you might use are certified gluten-free. Always check ingredient labels if you’re cooking for someone with gluten sensitivity.

7. How can I make the sauce extra creamy?

To make the sauce richer, you can use full-fat Greek yogurt and add a tablespoon or two of grated Parmesan or a little shredded mozzarella. Mix it into the hot squash so it melts into the sauce.

8. Can I cook the spaghetti squash in the microwave instead of the oven?

Yes. Pierce the whole squash several times with a fork, then microwave for a few minutes to soften. Carefully cut it in half, remove the seeds, place cut side down in a microwave-safe dish with a small amount of water, and cook until tender. The flavor is slightly different from roasting, but it’s quicker.

9. What should I do if the yogurt sauce looks too thick?

If the sauce is too thick, whisk in a small splash of water or milk, about a teaspoon at a time, until it reaches your desired consistency. Add slowly so it doesn’t become runny.

10. How can I prevent the chicken from drying out?

Make sure not to overcook the chicken—remove it from the skillet as soon as it’s no longer pink in the center. Keeping the pieces bite-sized helps them cook evenly, and coating them in oil and seasoning before cooking helps keep them juicy inside with a crisp exterior.

Conclusion

Chicken Ranch Spaghetti Squash delivers all the comfort of a creamy, ranch-flavored pasta dish in a lighter, nutrient-packed way. Roasted spaghetti squash, tangy Greek yogurt ranch sauce, and crispy seasoned chicken join forces for a satisfying meal that feels indulgent yet balanced. Whether you’re trying to include more vegetables, cut back on traditional pasta, or simply want a flavorful, cozy dinner, this recipe is a delicious option you’ll want to make again and again.

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