Cut spaghetti squash in half lengthwise.* Scoop out and remove seeds using a large spoon with a relatively sharp edge.

Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper.

Line a large baking sheet with parchment paper and place spaghetti squash halves face side down.

Bake in preheated oven for 40-50 minutes, or until the the insides shred easily with a fork.

Add chopped bacon to a large stainless steel or non-stick skillet over medium-low heat. Cook for 10-12 minutes, stirring occasionally, or until the bacon is cooked through.

Remove bacon from the skillet, trying to reserve as much of the bacon fat as you can. Measure out the bacon fat. If you have less than 3 tablespoons, add additional oil until you reach this amount.

Add bacon fat and/or oil back to the skillet along with the crushed garlic cloves. Saute over medium-low heat for 1 minute, or until garlic becomes fragrant.

Pour in milk and bring to a boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally.

Whisk egg yolks together in a small bowl. Slowly add 3 tablespoons of the warmed milk from the skillet, while whisking constantly, to temper the eggs.

Add the egg mixture to the skillet and stir to combine. Simmer for 1-2 minutes while whisking occasionally.

Mix in the Parmesan cheese, salt, and pepper, to taste.

Serve sauce over spaghetti squash with bacon pieces and fresh basil. Enjoy!