PREHEAT oven to 425 degrees
CUT spaghetti squash crosswise into 1.5” “rings” using a small knife
PLACE baking racks on baking sheets and put the squash rings on the racks
SPRINKLE squash rings generously with course salt and let sit on racks for 20 minutes (the baking sheets will allow the moisture to escape)
When the 20 minutes is up, WIPE the excess salt off of the squash
ROAST squash on baking racks for 30-35 minutes until tender
MEANWHILE, place all of the cashew topping ingredients in a food processor and pulse until combined and even. Set aside.
TAKE the squash out of the oven when it’s finished, let it cool, and then make a small slit on one side of the skin.
RUN a small knife around the skin of the squash, releasing the “noodles”. Set aside
In a bowl, MIX 3 eggs, salt, pepper, and red pepper flakes.
ADD most of the cashew topping to the egg mixture, reserving a few tablespoons for serving
MIX until incorporated.
In a skillet over medium heat, COOK bacon just until crisp, but not crunchy. Remove from heat and roughly chop.
COOK the diced onion in the bacon fat until translucent, 3-5 minutes.
ADD the garlic and cook until fragrant.
ADD the spaghetti squash noodles to the skillet, and heat through until nice and hot.
REMOVE the skillet from the heat, and gently stir the egg mixture into the squash noodles (if the heat is still on under the skillet when you do this step, it could cause your egg mixture to “scramble”) until thick and creamy.
STIR in chopped bacon, and top with remaining cashew topping, and fresh parsley.