Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center. Microwave on a plate on high for 8-10 minutes or until tender. Let it cool enough so that you can handle it, then cut it in half. Remove the seeds and then using a fork scrap all the flesh out into microwave-safe bowl. You should have about 5-6 Cups. Set aside.
In a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper to taste.
Heat the oil in a large, deep skillet over medium heat. Dice the bacon and add it to the hot oil. Cook until crisp, about 5 minutes. Add the garlic and cook for about 1 minute. Drain all but about 2 Tablespoons of the bacon grease out of the pan.
Place the bowl of spaghetti squash back into the microwave on high for 1 minute, just to get it hot again.
Add the spaghetti squash to the skillet with the bacon and toss to coat. Remove the pan from the heat and whisk in the cheese and egg mixture. Add heavy cream slowly, until desired creaminess is reached.
Serve topped with extra cheese, black pepper, and parsley, if desired.
** Nutritional information is an estimate and may vary.