Preheat your oven to 400°F (200°C).

Slice the spaghetti squash in half lengthwise and remove the seeds. Place squashes cut side down on a baking sheet lined with parchment paper. Bake for 30-45 minutes until tender.

While the squash is roasting, whisk together the egg yolks, whole egg, and Parmesan cheese in a medium bowl until well combined.

In a large skillet, cook diced bacon over medium heat for about 5-7 minutes until crisp. Remove from heat.

Add minced garlic to the hot skillet with cooked bacon and sauté for 1-2 minutes until fragrant.

Remove squash from the oven and use a fork to scrape the flesh into strands. Add these strands to the skillet and toss for 1-2 minutes.

Take the skillet off the heat and add the egg and cheese mixture, tossing continuously to create a creamy sauce.

Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese.