First, prepare the Spaghetti Squash (2). Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with foil or a silicone mat.
Cut the spaghetti squash in half lengthwise and scrape out all of the seeds from each half. Lay them out on the sheet tray and drizzle each of them generously with Olive Oil (to taste). Then sprinkle them all generously with the Salt (to taste) and Garlic Powder (to taste). Get them into the oven for 45-50 minutes, until completely tender.
Meanwhile, make the filling. Heat more Olive Oil (to taste) in a large skillet over medium high heat. Add in the Ground Chicken (1 pound) and break it up as you cook it through. Once it is pretty cooked through, add the Red Bell Pepper (1), Zucchini (1), Fresh Parsley (1 teaspoon), Low Sodium Taco Seasoning (2 tablespoon) and Lemon (1).
Stir it all together thoroughly and let it gently simmer for about 10 minutes. When it's done, take it off the heat and set it aside. Once the spaghetti squash is done roasting, take it out and reduce the heat to 350 degrees F (180 degrees C). Use a fork to completely shred the interior of the squash into gorgeous, low carb "spaghetti".
Then evenly divide the chicken filling among the four squash halves to really stuff them to the brim. Then top each squash half with 4 slices of the Pepper Jack Cheese (1 block) to pretty much cover it. Then put the tray back in the oven for 10 minutes to meld everything together and melt the cheese.
Finally, top them all with Salsa (to taste) and Avocado (1) and serve immediately! Enjoy!