Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on the baking sheet. Roast for about 30 minutes until tender.

Heat a skillet over medium heat, add chopped bacon, and cook until crispy (about 5-7 minutes). Transfer bacon to paper towels to drain.

In the same skillet with bacon grease, add seasoned chicken thighs and cook for about 12 minutes until golden brown, then remove and slice.

Whisk together almond milk, chicken broth, sea salt, garlic powder, and arrowroot starch until smooth.

Once the squash has cooled slightly, use a fork to scrape out the flesh into noodle-like strands.

Return the skillet to medium-low heat, pour in the almond milk mixture, and heat while stirring until it simmers and thickens (3-4 minutes).

Add the spaghetti squash strands and fresh spinach to the skillet, stirring gently for 2-3 minutes until spinach is wilted.

Add the crispy bacon and sliced chicken back into the skillet, stir to combine, and let flavors meld for a minute before serving.

Serve topped with cheese if desired and sprinkle fresh parsley on top.