1 medium spaghetti squash
1.5lbs boneless, skinless chicken thighs
6 slices bacon
4 jalapeņos, thinly sliced
8 oz cream cheese
1/4 cup sour cream
2 cups Mexican blend cheese
1/2 cup buffalo sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 large eggs

Toppings:
cilantro
buffalo sauce
1 green onion, thinly sliced

1 medium spaghetti squash 1 5lbs boneless, skinless chicken thighs 6 slices bacon 4 jalapeņos, thinly sliced 8 oz cream cheese 1/4 cup sour cream 2 cup s Mexican blend cheese 1/2 cup buffalo sauce 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 3 large eggs 1 green onion, thinly sliced

1. Preheat oven to 375 F.
2. Microwave the spaghetti squash by poking holes all over it with a fork and microwaving for 15 minutes. Once done, cut in half and use a fork to scoop out the strands. Place in a colander to drain.
3. Heat a large 10.5" skillet over medium heat and fry the bacon until crispy, remove, chop, and set aside.
4. Sprinkle the chicken with the onion powder and garlic powder, then place in skillet. Cook the chicken about 5 minutes per side until crispy and cooked through. Remove to a cutting board and chop into small bite sized pieces.
5. Add 3 of the sliced jalapeņos to the skillet and salute 30 seconds. Add in the cream cheese, sour cream, and buffalo sauce. Mix until melty then add in the spaghetti squash, bacon, and chicken. Pour in the beaten egg and mix well.
6. Top with the shredded cheese and the remaining sliced jalapeņo. Transfer to the oven and bake for 30 minutes. Top with desired toppings and serve.