• 1 medium spaghetti squash
• salt and pepper to taste
• basil (optional)
• 4 tbsp olive oil
• 4 tablespoons of butter
• 3 lbs of cooked chicken tenders (cut into bite sized pieces)
• 6 strips cooked bacon (crumbled)
• 2 tbsp butter*
• 1/2 tsp garlic powder*
• 1 1/2 cups heavy cream*
• 1/2 tsp salt*
• 1/4 tsp black pepper*
• 1/3 cup parmesan cheese*
• 1/3 cup mozzarella cheese*

*for the sauce

• Add chicken and 2 tbsp of olive oil and 2 tbsp of butter to a non-stick pan, cook until browned as desired. Set pan aside leaving the "little crispies" to use with alfredo sauce.
• Use a microwave safe plate and dome lid to microwave 6 strips of bacon. Allow to cool, crumble and set aside.
• Preheat oven to 375 F. Line a baking dish with foil. Cut spaghetti squash in half lengthwise, scoop out the seeds, season the inside with 2 tbsp olive oil and 2 tbsp of butter each, salt and pepper to taste, and I like to add basil. Place the boats cut side down and roast for 45-50 minutes. Let it cool for 5 minutes and use a fork to separate the noodles.
• In the mean time prepare the Alfredo sauce. Melt 2 tbsp butter into the pan you used to cook the chicken in on medium heat. Add garlic, salt, pepper, and stir. Add the heavy cream. Bring to a boil, cook for 1 minute and reduce the heat to low. Add the Parmesan. Cook until the sauce thickens.
• Scoop out desired amount of spaghetti squash. Preferably limit to one cup, top with chicken, cover with sauce, top with bacon & mozzarella cheese allowing the cheese to melt. You can microwave in 30 second increments if needed to melt the cheese.
• Serve immediately and enjoy!