Preheat oven to 350 degrees. In a baking dish, place squash cut side down with a cup of water in the bottom of the baking dish. Place in oven and bake for 40 minutes or until tender.

Line a baking sheet with parchment paper and place the chicken breast on top. Bake in the oven for 30 minutes or until cooked through.

Line a baking sheet with tin foil. Place bacon on the sheet and cover with another piece of tin foil. Bake in the oven for 15-20 minutes or until crispy enough to break apart.

Once the squash is cooked, remove from oven and using a fork scrape the squash from the shell. Place in a large mixing bowl.

Once the chicken is cooked through, remove from oven and chop into bite size pieces. Add to the mixing bowl.

Once the bacon is cooked and desired crispiness is achieved, remove from oven and crumble. Add to the mixing bowl.

Add the remaining ingredients except the hot sauce to the mixing bowl. Stir together. Return mixture to the squash shells or to a 9x13 baking dish. Bake in the oven for 15-20 minutes or until heated through. 

Optional:

Top with hot sauce.