1 spaghetti squash
1 package bacon
2 tbsp finely diced onion
1 tbsp nutritional yeast
1 clove garlic
1 tsp sea salt
freshly ground pepper to taste
Preheat oven to 425.
Slice spaghetti squash in half lengthwise. Scoop out the seeds and discard, or save to roast at another time. Brush cut surface with olive oil. Place cut side up on a rimmed baking sheet and roast at 425 for 45 minutes.
Heat large skillet over medium heat. I use kitchen scissors to snip the bacon into bite sized pieces (you pick the whole stack up right out of the package, and snip through it all) right into the hot pan. Cook until crisp, stirring occasionally. Remove bacon to paper towel lined plate to drain. Discard all but 1-2 tbsp of bacon drippings.
Add onion to the pan you just cooked the bacon in and saute in whatever small amount of drippings may remain in the pan. Cook 3-5 minutes, until lightly golden. Add minced garlic clove and cook 1-2 minutes more.
Remove spaghetti squash from oven. Using a large fork scrape the across the top of the spaghetti squash to tease it apart and into the pan with the onion. Add salt, pepper, nutritional yeast, and bacon drippings. Stir to combine. Add bacon to pan and stir again to distribute.