sliced red bell pepper,grated pecorino romano or parmesan (not Whole 30), sliced sauteed mushrooms, sun dried tomatoes, or halved cherry tomatoes
Prepare your spaghetti squash, cool, shred, set aside.
In a large 12" skilletover medium low heat, gently cook the bacon until crisp. Remove with a slotted spoon, set aside.
Bump the heat up to medium-high. Add the chicken, garlic granules, and a sprinkle of sea salt and pepper, in a single layer (otherwise it will steam, not brown). THEN LEAVE IT ALONE< DON:'T MOVE IT! Let it get crispy---about 5 minutes.
When chicken is browned, flip to the other side and continue.
When crispy and cooked through, remove to the same plate as the bacon.
Bump the heat down to medium low again, and saute the onion until very soft, 5-7 minutes (This is where you add any other additional veggies too if you choose).
To the cooked veggies, add in the reserved spaghetti squash, bacon, chicken, and pesto. Turn the heat up to medium and saute until all the pesto is evenly distributed and the dish is hot throughout.