Preheat oven to 350° and grease or line a 9x9 pan with parchement paper.
Add the spaghetti squash to a large bowl.
Add the chicken to a medium skillet with the avocado oil. Sprinkle on the salt and cook over medium heat for 5 minutes. Chicken won't be fully cooked at this point, but that's okay. Add the chicken to the spaghetti squash. Pour the ranch dressing into the bowl and add in the eggs and stir well. Stir in the bacon.
Pour mixture into the prepared pan and bake for 40 minutes, until edges are lightly browned. Serve warm. Top with more bacon if desired.
Store leftovers covered in the fridge up to a week.