Split the spaghetti squash lengthwise, scoop out the seeds, lightly grease the cut side, and sprinkle with salt. Place cut-side down in a microwave-safe dish, cover, and microwave for 10 minutes. Set aside to cool, then scoop out the flesh and seperate it into strings with a fork. Add salt and pepper to taste.
Grill your chicken until it is cooked through.
Heat the butter or oil in a saucepan over medium heat. Saute the garlic until fragrant and straw-colored. Add the tapioca or arrowroot and stir for about a minute until combined. Pour in the almond milk and turn heat to high. Bring to a boil, stirring constantly, then turn heat back down to medium and cook for another minute or so until thickened and bubbly. Stir in the cream cheese or labneh, parmesan, and 3/4 tsp salt.
Add the cooked chicken and any other veggies to the alfredo sauce, then dump the whole thing over the spaghetti squash. Alternately, if you want less sauce just top the spaghetti squash with the chicken and veggies and spoon the sauce over the top. Serve with crushed red pepper.