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 lined baking sheet and bake for 30-45 minutes until tender.

While the squash bakes, whisk together egg yolks, eggs, and finely grated Parmesan in a bowl until smooth and creamy. Set aside.

In a skillet over medium heat, cook the chopped bacon for 5-7 minutes until crispy. Add minced garlic and cook for another 1-2 minutes until fragrant.

Remove the squash from the oven and let it cool for a few minutes. Shred the squash strands with a fork. Add the squash to the skillet with bacon and garlic, season with kosher salt, and toss to combine.

Remove the skillet from heat and slowly stir in the egg and cheese mixture while tossing the squash to create a creamy sauce without cooking the eggs.

Serve immediately, garnished with extra Parmesan and parsley for flavor and color.