Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Use your spiralizer to turn the long part of your butternut squash into noodles. I used a medium sized squash which made 2-3 servings. It will look like a ton of noodles, but they'll shrink when you roast them. Save the "bulb" of the butternut squash for another use, or discard.

In a very large bowl, toss the noodles with the olive oil plus salt and pepper to taste. Do not completely omit the salt since it adds great flavor when roasting.

Spread the noodles out as much as possible on the baking sheet and roast for 20 minutes, stir and spread out, and roast again for about 20 more minutes, until butternut squash is soft and browning.

While the squash is roasting, heat a large skillet over med-hi heat, and also heat a large pot of salted water.

Cook the bacon in the skillet, stirring, until crisp, then remove and drain on paper towels. Reserve a few tbsp of bacon fat to cook the broccoli rabe and tomatoes.

When the water begins to boil, add the broccoli rabe and cook for just under one minute, then drain and rinse with cold water. Heat the skillet to medium heat, shake the water out of the broccoli rabe and cook in the skillet for a couple of minutes (until bright-dark green) then add the tomatoes, sea salt, pinch of Italian seasoning and pinch of crushed red pepper. Stir and continue to cook another two minutes.

Add the bacon back to the pan and stir to heat through, then remove skillet from heat.

Toss the skillet mixture with the roasted butternut noodles, serve hot, and enjoy! Makes about 3 servings.