1 Tbsp. olive oil
4 slices lean smoked bacon
1 garlic clove, crushed
5 oz. goat cheese, roughly chopped
1 cup heavy cream
Salt and freshly ground black pepper
8 sage leaves
Heat the oven to 375 degrees. On a lightly floured work surface, roll out the dough until large enough to fit a 10 inch tart pan with removable bottom. (You could also use a regular pie pan.) Line the pan with the dough. Prick the base with a fork, cover with parchment paper and fill with pie weights. Place the pan on a baking sheet and bake for 15 minutes. Remove the pie weights and paper and return to the oven for 5 minutes, until golden.
Meanwhile, using a spiralizer fitted with a 1/8-inch spaghetti blade, spiralize the squash. You should end up with about 12 ounces spiralized squash.
Heat the oil in a large frying pan over medium heat and cook the bacon for 2 to 3 minutes, until lightly browned. Add the garlic and cook for 1 minute, then add the squash and sauté for 2 to 3 minutes, until slightly softened. Arrange the squash mixture in the dough-lined pan and scatter with half of the goat cheese.
Beat together the cream and eggs in a bowl and then season with salt and pepper. Pour the egg mixture over the butternut squash. Sprinkle with the remaining goat cheese and the sage leaves. Bake for 40 minutes, until the top is golden and the filling is set. Let cool for 5 minutes, then cut the tart into slices and serve. Serves 6 to 8.
— From "Spiralize Now! 80 Delicious, Healthy Recipes for Your Spiralizer" by Denise Smart (Weldon Owen, $19.95)