Preheat oven to 350°F.

Cut squash into small cubes. On a baking sheet, place squash with a drizzle of oil. Bake for about 25-30 minutes or until the flesh is tender.

Let cool, then scrape the flesh with a fork to break it up into “spaghetti” strands.

In a small saucepan, bring the milk to a boil and gradually whisk in the cheese, then add the cayenne pepper to taste.

Combine squash, pasta and cheese sauce and season with salt and pepper.

Garnish with cooked bacon and green onions.