Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. Cut the top off of the squash and slice in half. Discard the seeds and gloopy stuff and place face down on the prepared baking sheet. Roast the squash for about 35 minutes or until tender. Let the squash cool slightly and then using a fork, scrape the squash into strands. Set aside.

Meanwhile, cook the bacon in a large saute pan over medium heat until crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the bacon fat behind over medium heat. Add the sliced leek and cook until softened, about 5 minutes. Add the garlic and thyme and saute for an additional minute.

Add the chicken broth and scrape any brown bits of the bottom of a pan. Stir in the heavy cream and a generous amount of salt and black pepper. Bring to a simmer and cook for about 8 minutes or until the sauce it thickened slightly. Add the chicken, parmesan cheese, and bacon (reserving a tablespoon of it for garnish). Stir until the cheese has melted.

Add the spaghetti squash and more salt and black pepper to taste. Toss to coat.

Serve the creamy spaghetti squash chicken alfredo garnished with fresh parsley and crispy bacon. Enjoy!