Go Back

13) One-Sheet Ranch Chicken and Spaghetti Squash

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved lengthwise and seeds scooped
  • 4 boneless skinless chicken breasts or thighs, about 1.5–2 lb total
  • 2 tbsp ranch seasoning mix
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup broccoli florets optional
  • 1/2 cup shredded cheddar or mozzarella
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Preheat oven to 400°F (205°C). Line a sheet pan with foil for easy cleanup.
  2. Toss chicken with 1 tbsp oil and ranch seasoning. Rub squash halves with remaining oil, cut-side down on the sheet pan.
  3. Arrange chicken and veggies around squash. Roast 30–35 minutes until chicken reaches 165°F and squash strands easily with a fork.
  4. Flip squash, scrape strands into a small mound on pan, sprinkle cheese over chicken and squash, and return to oven 3–5 minutes to melt.
  5. Season to taste, garnish with parsley, and serve straight from the pan.