Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and bake for 30-45 minutes until tender.

In a bowl, whisk together the egg yolks, whole eggs, and Parmesan cheese. Set aside.

In a skillet, cook chopped bacon over medium heat until crispy (5-7 minutes). Add minced garlic and sauté for 1 minute.

Once the squash is ready, scrape the strands into the skillet with bacon and garlic. Toss gently for about 2 minutes.

Remove from heat and quickly toss the warm spaghetti squash with the egg mixture until combined and creamy.

Serve immediately, garnished with chopped parsley and additional Parmesan if desired.