Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds.

Place spaghetti squash, flesh side down, on a parchment-lined baking sheet. Roast for 30-45 minutes until tender.

Whisk 2 yolks, 2 eggs, and parmesan cheese in a bowl until smooth and creamy. Set aside.

In a skillet over medium heat, cook chopped bacon for 5-7 minutes until crispy, then add minced garlic and sauté for 1 minute.

Remove squash from oven, let cool slightly, and scrape flesh into strands. Add strands to skillet with bacon and garlic.

Pour egg and cheese mixture over warm spaghetti squash. Toss to combine without scrambling the eggs. Garnish with parsley.