Cook the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and arrange the halves cut-side down on a baking sheet. Roast in the oven for 30 to 35 minutes, or until the flesh is tender. After it cools slightly, use a fork to scrape out the strands and set them aside.

Fry the Bacon: In a spacious skillet set over medium heat, cook the chopped bacon until it turns crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, allowing the excess fat to drain, while keeping the rendered bacon fat in the skillet for added flavor.

Sauté Onion and Chicken: Add the diced red onion to the skillet with the remaining bacon fat and sauté until softened, about 3–4 minutes. Add the chopped chicken breast, cooking until it’s fully cooked and no longer pink, about 5–7 minutes. Season with a pinch of sea salt and the garlic powder.

Combine Ingredients: Reduce heat to low and add the fresh spinach to the skillet, stirring until it wilts, about 2 minutes. Add the shredded spaghetti squash, cooked bacon, and AIP barbecue sauce, stirring to combine everything evenly.

Transfer to Baking Dish: Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Bake the Casserole: Bake in the preheated oven at 400°F for 15–20 minutes, until the casserole is heated through and the top is slightly caramelized.

Dish It Out: Allow the casserole to cool for a few minutes before serving to enhance the flavors and make it easier to slice. Enjoy warm for a smoky, comforting meal!