Bake the Spaghetti Squash an Hour, then set aside until ready to slice in half and remove seeds. Using a fork gently flake the inside flesh of the squash to look like spaghetti.
Gather Chicken (I used a cup of leftover rotisserie chicken, you can bake a breast in the InstaPot for 10 minutes or however long it takes in your air fryer)
Celery Soup
In a large stock pot sauté the cleaned and chopped celery in water or ghee, add the onions and garlic and cook until tender. Add the spices then the 32-ounce box of bone broth (or 4 cups fresh if you have it!) Bring to a boil and simmer 10 minutes. In a large cup mix the flour and almond milk until flour is dissolved, pour it into the broth and cook until just thickened.
Plate your spaghetti squash, top it with the chicken then the celery soup, and shave some fresh grated parmesan on top then add fresh parsley or basil.