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5 from 6 votes

Ranch Chicken Spaghetti Squash Casserole

This Ranch Chicken Spaghetti Squash Casserole is delicious, flavorful, and full of veggie goodness. Easily prep the ingredient to quickly throw together on a busy night or make it as part of your weekly food prep! This will be your new favorite healthy comfort food. Whole30/Paleo option, vegetarian options, gluten free.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: gluten free, healthy casserole, healthy dinner, spaghetti squash recipe
Servings: 6 servings
Calories: 2926kcal


  • 1 1/2 cups rice, cooked I used white rice, but use whatever your favorite is. Omit for Whole/Paleo
  • 3/4 cup ranch dressing, or to taste see notes above for brand and recipe suggestions
  • 1 large spaghetti squash, cooked and drained (about 4 cups) see cooking suggestions and draining method above
  • 3 cups cooked and shredded chicken see above for suggested cooking methods
  • 2 handfuls baby spinach, rough chopped


  • Preheat your oven to 350℉.
  • In a large bowl, combine all ingredients and mix
    until everything is even coated in ranch dressing
  • Transfer your mixture to a casserole dish.
  • Bake for 20-25 minutes or until casserole is bubbly.
  • Let stand for 5 minutes to cool slightly before enjoying.
  • Store leftovers in fridge for 4-5 days.


Calories: 2926kcal | Carbohydrates: 303g | Protein: 93g | Fat: 151g | Saturated Fat: 31g | Cholesterol: 314mg | Sodium: 2432mg | Potassium: 2449mg | Fiber: 21g | Sugar: 32g | Vitamin A: 7330IU | Vitamin C: 48.7mg | Calcium: 452mg | Iron: 11mg