Spaghetti Squash Skillet Meal - Low Carb/Gluten Free

I found a recipe on Pinterest for Spaghetti Squash Carbonara. I have had some luck in the past with spaghetti squash recipes so I thought I'd give this one a try. I did modify the original recipe, but you can find it here.

I MUST get better at taking pictures during my progress of preparing my food - the vegetables in this dish were so vibrant and beautiful when I first put them in the pan. I only have an "after" photo. :-(

Here's my variation; as always, USE WHAT YOU HAVE. If you don't have a particular ingredient, leave it out, or - if you have something else in your pantry/fridge that you love, add that instead.

Ingredients:
1 large spaghetti squash
extra virgin olive oil and/or coconut oil
salt & pepper to taste
4 slices bacon
1 small shallot, minced
2-3 mini bell peppers, sliced thin (I used 2 ea. of orange, red, & yellow)
1-2 zucchini and/or yellow squash, roughly chopped
3/4 cup chopped baby bella mushrooms
balsamic vinegar to taste - about 1 tsp.
2-3 cloves garlic, minced
1/2 cup Parmesan cheese
1 small bunch parsley, chopped
1 or 2 eggs, lightly beaten

Directions:
Cut the squash in half, remove seeds. Place on a baking sheet with the skin side down. Brush the squash with olive oil & dust with salt & pepper. Bake at 375 for about an hour, or until the squash shreds easily with a fork. Once squash is cooked, scoop the strands from the skin of the squash and set aside.

I like to cook my bacon in the oven, so for the last 15-18 minutes of the squash cooking time, I added to the oven 4 slices of bacon on a baking sheet lined with foil. Once the bacon is done, drain any grease & chop the bacon.

In a large skillet, melt either coconut oil or olive oil (2-3 TBSP); add shallot and cook until translucent. Add garlic & cook for 2-3 more minutes. Add the vinegar & the rest of the vegetables & cook until the zucchini is crisp-tender. Add the squash back to the pan & toss in the chopped bacon. Add the cheese & parsley and toss to mix all ingredients. Create an empty space in the center of your pan & add the egg. Cook until egg is fluffy. Serve immediately. Serves approximately 4 people.