Instructions

1. Heat a large cast-iron skillet over medium heat. Add the bacon to the skillet while it heats. Cook about 5-7 minutes per side until very crispy. Remove from the skillet and set aside.
2. Score your steak on one side in shallow cuts creating a grid-like pattern.
3. Sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon dried oregano.
4. Cook on the hot skillet, in the bacon grease for 4 minutes a side. Do no move once you put it down, you want it to get a nice char.
5. While the steak and bacon cook, slice your squash into 1/4 inch thick slices. Run the knife around the inside of the rings to seed.
6. Toss with salt then arrange flat on the air fryer basket or sheet pan. 
7. Spray liberally with coconut oil spray and air fry or convection roast at 400F until browned and crispy, about 10 minutes.
8. Turn over or toss and give them another 2 minutes if needed.
9. While the squash cooks combine the avocado, garlic, lemon juice, cilantro, 1/2 a teaspoon salt in a bowl and mash together. 
10. Then the squash is done, layer it all over a large plate. Sprinkle with a little salt.
11. When the steak is done remove it from the skillet to rest then slice it up and chop the bacon.  Layer it over the squash and finish with a dollop of guacamole.