Preheat the oven to 400°F (200°C). Place the halved spaghetti squash cut-side down on a baking sheet. Bake for 30-40 minutes until tender.

In a skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and sauté for an additional minute.

In a mixing bowl, whisk together the beaten eggs, grated Parmesan cheese, black pepper, and salt until smooth.

Once the spaghetti squash is cooked, use a fork to scrape the strands into the skillet with pancetta. Remove from heat and quickly stir in the egg mixture until creamy.

Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.