Balsamic Butternut Squash Salad with Bacon

Cook bacon in a large, high-sided pan set over medium heat until golden brown and crispy, flipping once. Once cooked, transfer 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. Cook, stirring constantly, until mixture thickens, only about 20 seconds. Add spiralized squash and onion noodles and toss until evenly coated in the balsamic vinegar mixture. Add salt and pepper and toss until evenly mixed.

Cook, tossing occasionally, until squash is fork-tender and onion begins to caramelize, about 8–12 minutes. Once cooked, remove from heat and stir in remaining 1/2 tablespoon balsamic vinegar and maple syrup. Crumble the bacon and stir it in. Devour.