MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken-Bacon-Ranch Casserole
Categories: Squash, Pork, Vegetables, Chilies
Yield: 4 servings
1 md Spaghetti squash (2 1/2 lb);
- cut in half
1/2 lb Bacon; diced
1 md Red bell pepper; cored,
- diced
1 md Yellow bell pepper; cored,
- diced
1/2 Yellow onion; diced fine, or
- minced
2 cl Garlic; minced
1 lb Ground chicken
1 ts Garlic powder
1/2 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper
1 c Ranch salad dressing
3 lg Eggs
Chopped chives; as garnish
Set the oven @ 400 F/205 C.
Cut the spaghetti squash in half lengthwise. Place the
squash cut side down on a baking sheet and bake for 30
to 35 minutes or until the skin gives when you press
your finger to it. Remove the squash from the oven and
reduce the oven temperature to 350 F/175 C. Grease an
8x8" glass baking dish.
While the spaghetti squash cooks, place a large saute
pan over medium heat, add bacon, and cook until crispy,
about 10 minutes. Remove and set aside. You'll want to
leave behind about 2 tablespoons worth of bacon fat to
feel free to remove any excess once bacon has cooked.
Add peppers, onion and garlic cloves and cook for about
10 minutes, until onion is translucent.
To the pan with the peppers and onion, add the ground
chicken along with the garlic powder, salt, black
pepper, and cayenne pepper. Use a wooden spoon to break
apart the chicken and cook until no pink remains, about
10 minutes.
Use a fork to scrape out the spaghetti squash strings
and place in the greased baking dish along with the
chicken mixture, ranch and eggs. Mix to combine then
sprinkle the crispy bacon on top.
Place in the oven to bake for 1 hour to 1 hour and 15
minutes or until the center is cooked through and edges
have begun to brown. Garnish with chopped chives on top
before serving!
RECIPE FROM:
https://paleomg.com
Uncle Dirty Dave's Archives
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