Spaghetti Squash with Bacon and Parmesan
- 4 slices center cut bacon, sliced
- 1 medium spaghetti squash (yields 3 cups cooked)
- pinch Kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup course grated Parmigiano Reggiano
- fresh black pepper, to taste
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