Preheat oven to 375. Pierce the spaghetti squash in several places with a sharp knife. Place on a baking sheet. Roast for about 1 hour and 20 minutes, flipping it half way through. Remove from the oven and let cook on a cutting board, until cool enough to handle.

When the squash is just about cool enough, heat a frying pan over medium heat. Dice the bacon (I just use kitchen scissors and snip it right into the skillet), and saute until desired crispness. Remove with a slotted spoon and place on a paper towel lined plate to drain.

Add the kale to the bacon grease, salt and pepper and saute for a few minutes until desired degree of doneness. If you like your kale even more tender, add ¼ cup of water, cover with a lid and let it steam for about 3 minutes.

Cut open the spaghetti squash and using a fork rake out the strands into a large bowl. Drizzle with a little olive oil and season with salt and pepper, toss to combine.

Divide the squash evenly between 4 plates, and top with kale, and then sprinkle the bacon over the top.