Preheat your oven to 375 F.

Cut the spaghetti squash in two and, using a spoon, remove the seeds and stringy bits until the middle part is clean. Place in the oven, cut side down, and on a baking sheet for 30 to 40 minutes or until the flesh of the squash is easily scraped off.

While the squash is cooking, preheat the cooking fat in a skillet over medium-high heat. Cook the chicken cubes for 5 to 8 minutes, until just cooked through, and set aside.

Steam the asparagus for 5 to 10 minutes, depending on how crunchy you like them. If you don’t have a steamer, cook them in salted boiling water for 5 to 8 minutes and set aside.

Once the squash is ready, let it cool for a few minutes just so it’s cool enough to handle, and then use a fork to scrape out the flesh and set it aside.

Preheat 1 tbsp. of cooking fat in a large skillet over medium-high heat. Add the onions and garlic and sauté until the onions soften about 4 minutes.

Stir in the spaghetti squash flesh, the cooked bacon, the chicken, the asparagus, and 2 tbsp. of the chopped parsley and the olive oil. Season to taste with sea salt and ground pepper. Combine everything well together until it’s all warmed up. Don’t be shy about the black pepper here it really adds some punch to the final dish.

Garnish with the remaining parsley to serve.