Ingredients
- 4 slices thick-cut hickory-smoked bacon
- 2½ tablespoons good-quality balsamic vinegar divided
- 2 tablespoons maple syrup
- 1 medium butternut squash about 3 pounds, spiralized with blade
- 1 large onion spiralized with blade
- 1 teaspoon sea salt
- Pinch of pepper
Instructions
- Cook the bacon in a large, high-sided pan set over medium heat until golden brown and crispy, about 8-10 minutes, flipping once. Transfer the cooked bacon to a paper-towel-lined plate and lightly press out any excess fat. Reserve the fat in the pan.
- Add 2 tablespoons of the balsamic vinegar to the pan with the bacon fat, reserving the rest for later, along with the maple syrup. Cook, stirring constantly, until the mixture thickens, about 20 seconds.
- Add the spiralized squash and onion and toss until evenly coated in the balsamic vinegar mixture. Add the salt and pepper and toss until evenly mixed.
- Cook, tossing occasionally, until the squash is fork-tender and the onion begins to caramelize, about 8-12 minutes.
- Remove from heat and stir in the remaining ½ tablespoon balsamic vinegar. Crumble the bacon and stir it in.
- Serve and enjoy!
