Make sure to soak the apples in lemon juice.
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breasts and stir to coat with the salsa mixture. Cover the cooker, set to high, and cook until the chicken is tender, about 4 hours. If desired, set cooker to low and cook 6 to 8 hours. Turn off the slow cooker. Remove the chicken to a large bowl and shred with 2 forks. Stir the shredded chicken back into the sauce mixture with 3 tablespoons of olive oil. Prepare the spaghetti squash at least 20 minutes before chicken is scheduled to be done. Cook spaghetti squash in the microwave oven. Carefully pierce the squash 6 or 7 times. Cook on high 10-12 minutes, turning half way. Cook until a fork inserts easily through the skin and into the flesh of the squash. Repeat with 2-minute increments until you can insert the fork. Let stand at least 5 minutes before cutting in half. The squash will be HOT so hold it in a towel or wear gloves when cutting it in half. Scoop out the seeds and guts with a large spoon. Discard. Use a fork to separate the strands and scrape the flesh out of the shell. Make the fruit salad while the spaghetti squash cooks. Cut the apple into small pieces into a small bowl. Squeeze the lemon juice on the apples and stir until the apple pieces are soaked with lemon juice to prevent browning. Stir to coat every few minutes. In a bowl large enough to hold all the fruit cut the kiwi and add the blueberries and the apple pieces. Retain the juice from the apple and whisk in vanilla and stevia to your liking. Drizzle over the fruit in the bowl and gently stir. Set aside, giving a stir just before serving for dessert.