Recipe by Christine Byrne Photo by Lauren Zaser INGREDIENTS 1 medium spaghetti squash 1 tablespoon olive oil Kosher salt & freshly ground pepper 6 slices bacon, cut into 1-inch pieces 1 tablespoon red wine vinegar 1 tablespoon maple syrup 1 5-oz. bag baby spinach 2 ounces soft goat cheese (or Feta), crumbled PREPARATION Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Cut about half an inch off of the top and bottom of the spa