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Chicken Ranch Spaghetti Squash

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A wholesome twist on creamy pasta, this Chicken Ranch Spaghetti Squash pairs roasted squash strands with tangy Greek yogurt ranch sauce and crispy, seasoned chicken for a lighter, protein-packed meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Main
  • Method: Roasted, Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 medium spaghetti squash (about 2 to 2.5 pounds), halved and seeded
  • 1 tablespoon avocado oil or olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon 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
  • 8 ounces boneless, skinless chicken breast or thighs, chopped
  • 1 tablespoon avocado oil or olive oil
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut spaghetti squash in half lengthwise, remove seeds, brush with oil, and season with salt and pepper. Place cut side down and roast for 30–40 minutes until tender.
  3. Remove from oven, flip halves cut side up, and let cool slightly. Use a fork to fluff squash strands and keep inside shells or transfer to a bowl.
  4. In a small bowl, mix garlic powder, salt, pepper, Italian seasoning, dill, parsley, chives, and onion powder to create ranch seasoning.
  5. In a separate bowl, mix Greek yogurt, Dijon mustard, and half of the ranch seasoning until smooth. Set aside.
  6. Pat chicken dry, toss with remaining ranch seasoning and 1 tablespoon oil until well coated.
  7. In a skillet over medium heat, cook chicken for 7–10 minutes, stirring occasionally, until golden and fully cooked. Remove from heat.
  8. Mix yogurt ranch sauce with warm squash strands until evenly coated.
  9. Divide squash between bowls or serve in squash shells. Top with cooked chicken and garnish with sliced green onions.
  10. Serve immediately while warm and enjoy.

Notes

  • Roast squash cut side down for caramelized edges and better texture.
  • Use full-fat Greek yogurt for creaminess and balanced tang.
  • Don’t overcook chicken to keep it juicy and tender.
  • Add Parmesan or mozzarella for a richer version.
  • Reheat gently to prevent yogurt from separating.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-ranch-spaghetti-squash/