Preheat the oven to 375.

Cut the ends of the spaghetti squash and then cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the squash on a pan lined with wax paper cut side up. Drizzle the 2 halves with the extra virgin olive oil. Add salt and pepper to taste and cook for 45-50 minutes depending on the size of the squash.

Remove the squash from the oven when it's done. Allow time for the squash to cool. Using a fork, peel the spaghetti away from the sides. If this isn't done easily, the squash isn't done.

Place chicken breast in the bottom of a pot. Cover with water so chicken is completely submerged. Add salt, pepper and any spices as desired to the water. 

Cook chicken on high until boiling. Once boiling, reduce heat to low-medium and cover. Cook for 15 minutes or until chicken is cooked through.

Strain chicken and shred with two forks.

When the squash has about 10 minutes left on the timer, on medium heat, add 1/2 tbsp extra virgin olive oil to a medium sauce pan.

Brown the minced garlic and chopped onion in the pan.

Once the onion goes slightly translucent, add the 2 slices of chopped, ready-made bacon. 

When the bacon has been heated through, add the milk, cornstarch (or xanthan gum) and caesar dressing to the pan. Stir thoroughly. Once bubbling, reduce the heat to medium-low. 

Once the sauce has thickened, add the shredded chicken, parmesan and the cooked spaghetti squash noodles. Stir until pasta and chicken are well coated.