Preheat the oven to 400°F (200°C).

Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and black pepper.

Place the squash halves cut side down on a parchment-lined baking sheet and roast for 30-35 minutes, until tender.

In a skillet, heat over medium heat, add diced bacon, and cook until crispy and golden brown, about 5-7 minutes. Remove bacon and keep the rendered fat in the pan.

Reduce heat to low, add minced garlic to the bacon fat, and cook for about 1 minute until fragrant.

In a mixing bowl, whisk together the eggs and Pecorino Romano cheese until creamy and season with black pepper.

Once the squash has cooled slightly, scrape the flesh into a large bowl.

Add crispy bacon and sautéed garlic to the squash. Pour the egg and cheese mixture over and toss swiftly.

Taste and adjust seasoning with salt or black pepper as needed.

Serve immediately, garnished with parsley and extra Pecorino Romano cheese if desired.