In a deep large skillet add the bacon, squash, onion, pepper, and water.
Cover with lid and cook on high heat for 5 minutes.
Reduce heat to medium and cook for another 5 minutes.
Remove lid and add in the maple syrup and stir it around. Then replace lid and cook 5 more minutes on medium heat.
Now remove the lid and turn the heat back up to high and cook for about another 5 minutes, stirring often until squash is tender and bacon is to your crisp liking.
Strain off any extra grease (I did not have much from the bacon I used) and then serve.
If wanting to stay away from maple syrup you can leave out totally (to fit Whole 30 diet) or replace with 1/4 cup organic raw honey for a Paleo option.