Singapore Noodles

2 boneless, skinless chicken breasts, diced
2 slices bacon, diced
2 cups zucchini, diced
1 red pepper, diced
2 cloves garlic, minced
2 tbsp curry powder
1/4 cup chicken stock
1/4 cup green onion, chopped
3 cups spaghetti squash, cooked (1 large)
1 tbsp olive oil

In a large wok or saucepan. Add chicken and bacon and cook until chicken is no longer pink. Add in zucchini, red pepper and garlic. Cook and stir until zucchini is tender, about 10 minutes. Sprinkle with curry powder and stir to coat. Add chicken stock and let liquid reduce. Stir in the 3 cups of spaghetti squash. and green onions. Cook and stir until squash is heated through. Remove from heat and add the olive oil. 

Can be served hot or cold.  

To cook the squash, cut the squash in half, scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F or microwave 6 to 8 minutes (let stand for a few minutes afterwards). Separate strands by running a fork through in the "from stem to stern" direction.