Chop the bacon and saute until crispy. Set aside.

Brown the ground pork or beef until no longer pink, about 5-7 minutes. Add salt to taste then set aside.

Heat the avocado oil in a large frying pan over medium heat. Saute the minced garlic, and mushrooms for 4-5 minutes. Add in the oregano, thyme and salt. Stir.

Stir in the baby spinach until it has wilted. Add the sauce and bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Add in the butternut squash noodles, the bacon and the cooked ground pork/beef and cook for an additional 2-3 minutes.

Garnish with fresh chopped basil if desired. Serve immediately.

Store in a glass dish for 3-4 days or in the freezer for up to 3 months.