1. Preheat the Oven:

   • Set your oven to 375°F (191°C).

   • Slice the spaghetti squash in half lengthwise.

   • Remove the seeds.

   • Place the halves on a lined baking sheet, cut side down.

   • Bake for about 35-40 minutes, until a fork can easily pierce the skin.

2. Prepare the Bacon Mixture:

   • Meanwhile, heat olive oil in a large pan over medium-high heat.

   • Saute the garlic and bacon bits until the bacon is sizzling (about 2-3 minutes).

3. Add Green Peas:

   • If the peas are raw, saute them for 3-5 more minutes, until they are bright green.

   • If using pre-cooked or canned peas, you can proceed to the next step right away.

   • Remove from heat.

4. Whisk the Creamy Mixture:

   • In a bowl, whisk together heavy cream, eggs, and Parmesan cheese.

5. Assemble the Dish:

   • When the spaghetti squash is done baking, use a fork to pull out the “noodles”.

   • While they are still hot, stir in the egg-Parmesan mixture, then add the bacon mixture.

   • Season with sea salt to taste.

   • Garnish with fresh parsley and additional Parmesan cheese if desired.

Serving size: 1 1/2 cups