Makes 2 servings.

1 Red Dog spaghetti squash
3 slices bacon, diced into ¼” pieces
½ lb Red Dog brussels sprouts, thinly sliced in a food processor (about 3 cups)
3 tablespoons water, divided
¼ cup parmesan, grated
Salt + pepper

Preheat oven to 350 degrees. Cut the spaghetti squash crosswise into 1″ slices and place on a parchment paper lined sheet pan. Bake on one side for 25 minutes, then flip the squash slices and cook for another 20 to 25 minutes, or until tender. Let the squash cool for about 10 minutes, then use a fork to pull the spaghetti squash noodles away from the skin.

In a large sauté pan (not pre-heated), add the bacon and 1 tablespoon water, then place over a medium-high flame. Starting with a cold pan gets the bacon nice and crispy without burning it. Cook the bacon until it is crispy and the fat is rendered.

Add the 3 cups of sliced brussels sprouts and 2 tablespoons of water. Using a wooden spoon scrape the brown bits from bottom of the pan. Continue to cook until the brussels sprouts are tender and slightly golden.

Delicately stir in the roasted spaghetti squash and cook for a few more minutes, until heated through and tender.

Season lightly with salt + pepper and garnish with grated parmesan cheese.