Preheat oven to 400 degrees.

Slice spaghetti squash in half lengthwise.

Place on a baking sheet and cook for one hour until tender. Allow to cool then scrape inside. You need 4 cups of cooked spaghetti squash for this recipe.

Cook bacon until crisp then drain on paper towels and set aside.

In the same skillet that you used to cook the bacon add garlic and spaghetti squash and cook on medium heat for about 5 minutes.

Reduce heat to low.

Whisk Parmesan, eggs, yolk and heavy cream. Add to skillet.

Stir continually until spaghetti squash is well coated and eggs are cooked throughout, just about 5 minutes.

Cut bacon into pieces and add to skillet.

Add fresh herbs, lemon zest and slat and pepper. taste and adjust seasonings if needed.

Serve immediately.