First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.
To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they're translucent.
By now your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through.
Meanwhile, mix the cream and grated cheese in a sauce pitcher. Divide the veggie and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce.
Serve warm with extra grated cheese on the side for those who like to add more cheese.
Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It's nuttier and a bit milder, but works well in this recipe.
I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type contains preservatives meant to keep it from clumping. It doesn't melt quite as well.
You can use half and half or heavy cream for the sauce whichever you prefer.
You can store leftovers in an airtight container in the fridge for up to 4 days.