Preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.

To cook in the Instant Pot, follow these directions.

Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

Place the strands of squash in a large bowl.

While squash is cooking, stir together the pecorino romano, egg yolks, salt, and pepper. Set aside.

Fry the bacon until crisp and remove to a paper towel lined plate to drain.

Drain most of the grease from the skillet and add the garlic, cooking until fragrant over low heat, about 30 seconds. Add the cream to the skillet and cook, stirring up any browned bits on the bottom of the pan.

Return the bacon to the skillet and add the spaghetti squash. Stir well to combine and make sure the spaghetti squash is hot. Remove from the heat.

Pour the egg yolk mixture over the squash and stir well to combine. The heat from the squash will cook the eggs.

Sprinkle with parsley and serve.