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1
Preheat the oven to 400 degrees F. Place the squash in the microwave for 3-4 minutes to soften. Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
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2
In a small bowl, whisk together the eggs, coconut milk, oregano, 1/4 teaspoon of salt, and a generous dash of pepper until completely combined.
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3
When the squash is almost done baking, cook the bacon in a skillet over medium heat. Remove to a paper towel-lined plate, crumble, and set aside. Discard of the bacon grease, reserving about one tablespoon. Add the onion and garlic to the pan and saute for 4-5 minutes until soft. Stir in the shredded spaghetti squash. Add half of the crumbled bacon to the pan and stir to incorporate. Turn the heat down to the lowest setting.
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4
Slowly pour the egg mixture into the squash, stirring vigorously. Continue stirring constantly for 1-2 minutes so that the eggs do not scramble, until the egg mixture forms a creamy sauce over the squash noodles.
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5
Season to taste with salt and pepper. Top with remaining crumbled bacon and fresh parsley. Serve immediately.
