Place a large skillet over medium heat and let it warm up.
Cook bacon in the pan until crispy, then remove it onto some paper towels to cool.
To the bacon grease, add chopped onion and cook for 3-5 minutes or until soft.
Add in coconut aminos, stir and cook for 1 more minute. Remove onions and place them in a large bowl. Chop the bacon and add it to the bowl as well.
Then add in the cooked spaghetti squash, shredded chicken, ranch dressing and parsley. Toss thoroughly to combine. Season to taste with salt and pepper.
Pour the mixture into a casserole dish and bake for 20 minutes.
Garnish with avocado and serve.
There are many ways to cook spaghetti squash but my favorite is in the instant pot! Slice the squash horizontally through the middle and scoop out the seeds then put 1 cup of water in the instant pot with the squash and cook for 6 minutes on high.
You can also bake the spaghetti squash at 400 degrees on a cookie sheet after slicing vertically and scooping the seeds out, for 30-40 minutes.