Roast the spaghetti squash at 375 till it pierces easily with a fork. I used to cut it vertically but recently watched a video by @pretend_its_a_donut & it's much easier to cut the squash horizontally before roasting it.

While the spaghetti is roasting, make the bacon in a stovetop pan.Once the bacon is finished cooking, do not throw away the bacon fat and drippings, it is absolute deliciousness added to the final dish. Instead keep a small amount of bacon fat in the pan, add a quarter cup water to deglaze the drippings from the bottom of the pan.

Place all of the ingredients for pesto into a blender or food processor & blend till it's well combined & chopped into very small pieces, but not pureed. This recipe makes 1 Cup. The leftovers freeze well or stays fresh refrigerated for 5-6 days.

Once the squash is cooked scrape out the spaghetti and place into the frying pan with the bacon dripping, add pesto and bacon, mix well. Taste and add salt if needed.

This can be a stand along meal for or I like to make it with mahi-mahi that's sprinkled with paprika, garlic powder, cayenne pepper, salt & black pepper. Bring pan to medium heat, melt two tablespoons of butter. Sear each side for approximately 5 minutes or until the layers of the fish fall apart easily. Serve alongside the butternut squash & a glass of wine if you so wish.