Brush the cut surface of the squash with melted butter, season with salt and pepper.
Place on a plate with ~1/4" water and cover. Microwave for 7 minutes, then add 90 seconds at a time until it's done to your liking. Mine took about 12 minutes.
Let it cool for a few minutes, then gently pull the squash threads out with a fork.
Over medium heat, sauté bacon until just about crispy.
Pour off most of the fat, then add shallots and garlic and sauté until brown. Add your white wine or broth and sauté until the liquid is completely evaporated.
In a mixing bowl, whisk together eggs, cheese, and parsley. Season with salt.
Add eggs to the bacon and warm it up, while continuously mixing to prevent the eggs from fully cooking.
Add squash to the pan and toss until warmed through. Add more salt and pepper if necessary.
Top with some more parsley and serve.