Preheat oven to 375 degrees.

Rinse spaghetti squash. Cut in half lengthwise. Scoop out seeds. Place cut side down in a baking dish with 3 cups of water.

Bake for 40 minutes or until a fork easily pokes through the skin.

In a skillet over medium heat, add one tablespoon avocado oil and chicken breasts. Cook covered for 20-25 minutes. Turning the chicken oven about halfway through. Cut into the thickest part of the chicken to ensure it's cooked all the way through. Remove from skillet, cut into bite size pieces, about 1" cubes.

Cook the bacon in a skillet for 5-8 minutes or until fully cooked and crispy. OR line a baking sheet with tin foil, place bacon strips on foil, cover with another sheet of tin foil and bake in the 375 degree oven for 12-15 minutes or until fully cooked and crispy.

Remove bacon from skillet or oven and chop to small pieces.

Remove spaghetti squash from oven. Using a fork, scrape the inside of the squash out and place in a large mixing bowl.

Add the cubed chicken, bacon crumbles, avocado oil, sea salt, and pepper. Toss together. Serve.