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. Once cool, cut it in half and remove the seeds. Then, using a fork scrap all the flesh out into a bowl. Set aside.
Meanwhile, in a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper. Set aside.
Heat the oil in a large, deep skillet over medium heat.
Add the diced bacon 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.
Add the spaghetti squash to the skillet with the bacon and toss to coat.
Continue to cook a few more minutes until the spaghetti squash is hot throughout.
Remove the pan from the heat and whisk in the cheese and egg mixture until well blended and creamy.
Add the heavy cream slowly, until desired creaminess is reached.
Serve topped with extra cheese, black pepper, and parsley, if desired.