Cut spaghetti squash crosswise into 1-inch thick rings. Remove seeds. Place rings in shallow microwave-safe dish. Add 1/4 cup water to dish. Cover with plastic wrap. Microwave on HIGH 7 minutes or until tender. Let stand in microwave 10 minutes. Carefully remove from microwave. Peel skin off squash, then shred flesh with fork into long, thin strands. Place squash noodles in large bowl and keep warm. Discard skin. (Should yield about 5 cups of squash noodles.)
Meanwhile, mix eggs, cheese, and Garlic Paste in medium bowl with wire whisk until well blended. Set aside.
Heat oil in large skillet on medium heat. Add bacon; cook 3 to 5 minutes or until bacon is crispy. Add spaghetti squash and toss to mix well.
Remove skillet from heat and stir in egg mixture; mixing constantly until mixture thickens. Garnish with Parsley and additional Parmesan cheese, if desired.