Gather all the ingredients and cooking tools.

Half the spaghetti squash.

Thin slice Spanish onion.

Finely chop cooked bacon.

Crumble goat cheese.

Preheat your oven to 400 degrees Fahrenheit.

Place the squash face down in a baking dish or on a sheet pan, cover with foil, and bake in the oven on the middle rack for 45 minutes.

While the squash is baking, prepare the remaining ingredients. Heat olive oil in a heavy-bottomed pan over medium-high heat. Add chopped onions and a pinch of salt, cover, and cook for 5 minutes. Stir and break up the onions, then reduce heat to medium-low, cover, and cook for an additional 15 minutes until caramelized. Remove from the pan and set aside.

In a bowl, combine chopped bacon, eggs, goat cheese, and roasted garlic. Gently stir to mix, then set aside.

Once the squash is cooked, remove it from the oven and flip it with tongs. Use a fork to loosen the squash strands by running it lengthwise down the center and around the edges.

Transfer the loosened squash to the pan with the cooked onions, along with any bacon grease from the baking dish. Heat the pan over medium-high heat.

Add the egg mixture to the pan with squash and onions, stirring to combine all ingredients evenly.

Taste the dish, adjust the seasonings as needed, and serve hot.