To cook spaghetti squash--preheat an oven to 425 degrees. Cut the spaghetti squash in half, scoop the strings and seeds out, and place cut-side down on a baking sheet. Bake in the oven for 30-40 minutes, until the outside is slightly golden and the insides come out easily with a fork.
Lower the oven to 350 degrees.
When it is cool enough to handle, remove the threads with a fork and place on paper towels to drain. Try to squeeze as much of the excess water out as possible.
Cook the sausage in the pan, breaking it up, until there is no pink left. Remove and set aside.
Cut the bacon into small slices. In a skillet over medium-high heat, cook the bacon until it is done. Remove the bacon with a slotted spoon, keeping the grease in the pan.
Add the onion and green pepper into the skillet, and stir until the onion is translucent.
Add the spaghetti squash threads to the skillet, and press down in a flat layer. Sprinkle the top with salt and pepper. Cook for about 10 minutes, or until the bottom is lightly browned. Flip over and saute until it is crispy.
Add the sausage over the top of the spaghetti squash.
Beat the eggs and pour into the skillet. Stir until eggs are no longer runny.
Sprinkle the bacon over the top of the skillet.
Transfer skillet into the oven (or transfer into a small serving dish into the oven), and bake for 10 minutes, or until eggs are cooked through.
Remove from oven, let cool for a couple of minutes and enjoy!