Start by preheat your oven to 400°. Spray a roasting pan with olive oil spray and place two halved squash, cut-side down and roast for 30 to 40 minutes, or longer depending on their size. You will know they are done with a fork easily pierces through the outer flesh.

TIP: To make cutting the squash in half easier, you can microwave the whole squash for 4 minutes. The knife will cut into them easier this way, but is totally optional.

While the squash is roasting, dice the bacon and add them to a small skillet. Sauté the bacon until crispy, then transfer them to a plate that is lined with paper towel.

If there’s an excess of bacon fat in the skillet, drain most of it and discard. Then add in the yellow onion and garlic with a pinch of salt. Stir and cook for 5 minutes or until the onions are soft and translucent.

Add shredded cooked chicken into a bowl with the barbecue sauce, sautéed onions and garlic with half of the crispy bacon pieces. Stir to combine.

Once the spaghetti squash has roasted and is fork tender, sprinkle the inside of each squash with salt. Use tongs to hold the squash in place while using a fork to scrape up some of strands of squash from each one. Add the spaghetti squash strands to the bowl with the chicken and toss to combine.

Divide the filling equally among the squash halves and reduce the oven temperature to 350°.

Top with cheese, red onion, jalapeño and remaining crispy bacon.

Bake on the middle rack of your preheated oven for 15 to 20 minutes or until the cheese is melted and golden in spots.

Serve with a sprinkle of minced cilantro or parsley, a drizzle of extra barbecue sauce and crispy fried onions.