Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes until fork-tender.

Cook the diced bacon in a skillet over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon and drain excess grease.

In a mixing bowl, whisk 4-5 eggs with ½ cup of milk. Add a pinch of salt and freshly ground pepper.

After roasting, cool the spaghetti squash and scrape the flesh with a fork to create strands. Combine with bacon in a mixing bowl.

Pour the egg and milk mixture over the squash and bacon, then fold in the shredded cheese.

Grease a 9-inch pie dish and pour in the mixture. Optionally, sprinkle extra cheese on top.

Bake for 50-60 minutes until edges are set and the top is golden brown. Allow to cool and rest before serving.

Let quiche rest for 10-15 minutes before slicing.