Preheat oven to 375 F

Using a sharp serrated knife, cut the bottom end off of each squash so that they can stand upright. Cut the tops off of each squash and keep the lid

Scoop out all of the seeds inside the middle of each squash, and scoop out a little bit of the flesh to make room for plenty of macaroni and cheese

Rub each squash and lid down with a little bit of olive oil, being sure to coat the inside a little, too.

Place each squash on a rimmed baking sheet. Splash a very small amount of water inside each squash to prevent it from drying out, and pour about 1/8 cup of water into the baking dish.

Bake for 25 minutes

While the squash are in the oven, heat milk in a large pot on medium heat until it begins to bubble, but don't let it come to a boil.

In a separate pot , melt butter and whisk in the flour a little at a time until it forms a nice paste

Pour the hot milk into the butter mixture a little at a time, whisking thoroughly so that no lumps remain

Simmer the milk and butter mixture for about 10 minutes on medium-low heat until the sauce thickens.

Add in salt, pepper and shredded cheese and stir

In a separate pot, cook No Yolks noodles until they are al dente. Drain and run noodles under cold water to stop the cooking process

Stir noodles into cheese sauce, then pour macaroni and cheese mixture into each acorn squash and top with a handful of real bacon bits and a pinch or two of seasoned bread crumbs

Bake (excluding the lid) for another 10 minutes, or until the outside of each squash is tender

Serve immediately