Preheat the oven to 400 degrees. Then slice spaghetti squash lengthwise down the middle.

Scoop out the seeds of the squash and discard the seeds. Then grab a rimmed pan and place the squash cut side down. Pour in 1/3 cup of water.

Bake the squash for 30-40 minutes until the water is absorbed and the squash turns golden orange.

While the squash is cooking you will grab a skillet and pan cook your bacon until it is done. Remove and place on a paper towel lined plate. Then chop into bite size pieces.

In the same skillet, you will dice up chicken and then season with salt, pepper and around 1/2 teaspoon of the ranch mix. Then pan sear the chicken in the bacon grease until golden brown and fully cooked. Then remove chicken from the pan.

Clean the skillet out and then add in the broth and bring to a simmer. Once it is simmering add in the sour cream and cream cheese.

Mix until it is fully melted. You can add milk to help thin out the sauce and stretch the sauce even more to make more sauce if you want.

Add in the ranch seasoning, and stir well.

Once the squash is done, remove and use a fork to scrape out the flesh making it into noodles. Put noodles in the skillet and add in the bacon and chicken. Stir to coat all the ingredients.

Season to your liking, and to with cheese, parsley or even green onions.