Instructions

1. Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 1 ½ cups cooking water and then drain.
2. Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel-lined plate, reserving 1 Tbsp. drippings in the skillet.
3. Add 1 Tbsp. olive oil to the skillet, then add the squash, garlic, and ½ tsp. of salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water; cover and simmer until the squash is tender, 4-5 minutes.
4. Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 Tbsp. olive oil and ¼ cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.