• 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.