Halve and roast spaghetti squash with small drizzle of olive oil for 15 minutes, then shred it into 'noodles.'

Dice bacon and saute until fully cooked.

While bacon cooks, whisk eggs and parmesan cheese together until well mixed.

Add minced garlic to the bacon and continue cooking about 1 minute. (At this time you may add any other vegetables you would like and saute)

Stir squash and parmesan/egg mixture, then add to the pan with bacon and veggies. Stir well, then serve!