Preheat oven to 400 degrees.
Slice each spaghetti squash length wise. Scoop out seeds and stringy parts using a spoon. Take 2 tbsp of olive oil and brush it on the "fleshy" side of each side of the spaghetti squash. Place flesh side down on a baking sheet and cook for 25 minutes. Bake for longer if you have larger squash.
While the squash is baking, take remaining 2 tbsp of olive oil and heat in large pan. Add chicken cubes, bacon, garlic and shallots. Cook until chicken and bacon are cooked through. 6-8 minutes.
In a bowl combine cream cheese, sour cream, ranch packet and 3/4 cup of shredded cheese. Mix well.
When squash has cooked remove from oven. Use a fork to remove the "flesh" of the squash. Remove about half of the cooked squash from each half and add it to the bacon and chicken. Then add the cream cheese/ranch mixture to the pan and mix until throroughly combined. Spoon mixture back into each of the squash shells and garnish with remaining 1/4 shredded cheese and chopped bacon. Bake for additional 15 minutes. Then enjoy!
