Preheat the oven to 400° F. Cut the squash in half longways and scoop out (and discard) the seeds. Place it flesh side down on an oiled baking sheet and bake until tender when pierced with a fork, about 40 - 50 minutes. When ready, use a fork to shred the squash into noodle-sized pieces.

Meanwhile, cook the bacon in a large skillet over medium heat until brown on both sides and crispy. Move the bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon grease in the pan.

In a bowl, whisk together the heavy cream, eggs, and grated cheese and set aside.

Cook the onion and garlic in the bacon grease over medium heat for about 2 - 3 minutes. Add the cream mixture to the hot pan while whisking continuously (so it doesn't curdle). Bring to a light boil while still whisking and cook for another minute or two until the sauce slightly thickens - it doesn't take long!

Crumble the bacon and transfer it and the squash noodles to the skillet with the sauce, stir to combine, and serve warm.