Since it was so good at lunch, I think I will do a repeat of the pink banana squash wilted spinach salad. (the things are massive and I still have about 2/3 of the squash left!)

A new invention of mine, no bacon or bacon fat in it, and a lot more healty, and very tasty

Pink Banana Squash, however much you care to cut up I guess since all flavors are to taste. Cut the squash, remove the pith and seeds. Slice it thin and then dice it up.
Put diced squash in warmed olive oil, add a couple dashes of salt (I use kosher salt, but float your own boat, I use first cold pressed Texas olive oil too, but again use whatever you want)

finely dice about 1/2 a large onion, and put it in with the squash to saute.

Add a couple tablespoons of White Balsamic vinegar to the saute veggies.
I used about 3 teaspoons of agave nectar to enhance the natural sweetness, add that or sugar if you wish.

Add 5-8 freshly diced whole basil leaves, stir in and continue over warm heat.

Let the mix cook till the onions are transparent, the squash should be a bit more tender as well, but it is already quite tender, and even good raw.

Season to taste, add enough vinegar that you have a bit 'saucy' as this will be your salad 'dressing'. Add sugar/agave if you think needed.

Add fresh spinach on top and give it a quick stir and wilt. Remove from heat, transfer to dish and enjoy a much more healthy spinach salad that tastes wonderful.

My first bite I was a bit meh on it, but it really grew in flavor and I have to say it was a wonderful invention!