Chicken Taco Spaghetti Squash

Friends, welcome Ana to the blog today! She’s a really sweet, blogger friend with some DELICIOUS recipes. Read on + enjoy her amazing Chicken Taco Spaghetti Squash.

Chicken Taco Spaghetti Squash is a spicy Southwest dish made Whole30 and Paleo-friendly. The spiciness from the Southwest spices and added hot sauce mix with the smokey bacon and spaghetti squash ‘noodles’ for a family-favorite dinner recipe. This chicken taco dish has it all with the favorite taco seasonings, mushrooms, chicken, green onions, spaghetti squash, and hot sauce.

I’m so happy to be sharing one of my favorite dishes! Hey everyone, I’m Ana the foodie behind Ana Ankeny – Healthy Recipes. I’m so thankful to be sharing one of my favorite dishes here on Jessica’s blog. I share healthy real food made quick and simple. I’m a mom to four young boys and run a business, so I know how important having quick and easy healthy dinners are! Just like Jessica, all of my recipes are gluten-free and dairy-free with the vast majority also being Paleo & Whole30-friendly too!

My chicken taco bake made with spaghetti squash is a great dinner recipe. This is one meal my family loves and so many friends have tried and loved too! Sharing good healthy meals is one of my favorite things to do! Should we head to the kitchen and whip this up together? Let’s go!

How to Make this Chicken Taco Spaghetti Squash:

Start with preheating the oven to 350 degrees. Cut the spaghetti squash in half lengthwise. Scoop out the seeds then place both halves face down in a glass baking dish. Add 1-2 cups of water to the baking dish or just enough to cover the bottom of the dish. Bake for 30-40 minutes.

Line a baking sheet with a tin foil. Place the chicken breasts on the foil and place another piece of foil on top, folding the sides together to make a foil packet for the chicken. Bake in the 350 degree oven for 30 minutes.

Line another baking sheet with tin foil, place the bacon strips on it, and cover with another piece of foil. Fold the sides together to create a foil packet for the bacon. Bake in the 350 degree oven for 15-20 minutes or until bacon is crispy enough for crumbling.

While everything is baking, cut the mushrooms and green onions. Remove the spaghetti squash from the oven and scrape the squash from the shell using a fork. Place all the squash ‘noodles’ into a large mixing bowl.

Remove the chicken from the oven and cut it into bite size pieces. Add them to the mixing bowl.

Remove the bacon from the oven and dab the strips with a paper towel to remove the excess grease. Crumble into small pieces and add to the mixing bowl.

Add the mushrooms, green onions, and all seasonings. Toss together. Add the hot sauce (if using). Serve it in bowls topped with an extra sprinkle of crumbled bacon or diced scallions or a little extra hot sauce to ramp up the heat! I hope you enjoy it as much as I do!