Step 1

Preheat oven to 400 F. Option to line a baking sheet with parchment paper for easy clean up.

Step 2

Slice spaghetti squash in half lengthwise, and scoop out/discard the seeds. Place spaghetti squash flesh side down on yourn prepared baking sheet, and bake in preheated oven until the strands separate easily with a fork--about 30-45 minutes (this will vary depending on the size of the spaghetti squash you use).

Step 3

Once spaghetti squash is fork tender, flip and allow it to cool. Once cool enough to handle, use a fork to shred the squash into spaghetti strands.

Step 4

In a medium bowl, whisk together the room temp eggs, yolks, and parmesan until really well combined. Set aside.

Step 5

Heat a skillet over medium heat--Make sure to use a pan large enough to fit all the squash! Add the sliced bacon and saute until crispy, about 5-7 minutes. Add garlic and continue to cook until fragrant. Add the spaghetti squash and salt. Toss to coat in the bacon and garlic, and the squash is heated through.

Step 6

Remove pan completely from heat (even the grates--I set the pan on a trivet on the counter). Use two hands to toss the spaghetti squash with tongs, while slowly pouring in the egg combo.

Step 7

Plate with a sprinkle of parsley and additional parmesan. Enjoy!