Spaghetti Squash Carbon are (low carb)

Preheat the oven to 375°F. Prick the squash all over with a fork. Roast on a foil lined pan 1 to 1 1/2 hours.

Let cool a bit. Slice in half lengthwise, scoop out seeds and shred the squash with a fork. Transfer to a large bowl.

In a large saute pan, over medium heat, cook the bacon until it becomes crispy. Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated.

In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.)

Add the spaghetti squash and parmesan. Toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.