Spaghetti Squash with simple "sauce"

I large spaghetti squash.
2 strips thick cut bacon
2 cloves garlic minced
1/4 C chopped walnuts (optional)
1/8 C chopped black olives
2 TBLS butter
salt and pepper to taste

Put 2-3 C cold water in a pan. Carefully cut open the squash. It has a hard flesh and the knife could slip so please BE CAREFUL! scoop out seeds from each half and place cut side down in water. Bring to a heavy simmer on stove top. Let cook, covered for 20-25 minutes (adding water if necessary) or until outer flesh can be pierced with a fork easily. While cooking, dice up bacon and cook it in small saute pan. As it begins to crisp add garlic. Add nuts and olives at the end. Set aside. Dump squash and water into colander. With flesh side up run either a spoon or fork over it creating "spaghetti". scoop out into bowl. Add butter, salt and pepper anf finally the bacon mixture. Stire gently and serve warm!

*vegertarians can easily leave out the animal products and add their own flavors. Grated Parmesan cheese adds flavor as well. If you are allergic to nuts, just add crushed crutons for crunch texture. I have also used spaghetti squash as a pasts substitue. Just add sauce of your choosing and viola! Low carb, gluten free dinner!