Preheat the oven to 450 degrees
Carefully cut the squash in half lengthwise, and remove any of the seeds. Place both halves cut side up in a large baking pan, and brush about ½ tablespoon of olive oil on each half. Sprinkle with salt and pepper, and bake for about 45 minutes or until the squash is fork-tender. Reduce the oven temperature to 375 degrees
Remove the squash from the oven, and let it cook for a few minutes.
Meanwhile, melt 1 tablespoon of the O Organics butter in a measuring cup.
Add 1 tablespoon heavy cream and mix together. Let the butter cool, and then whisk in 3 large eggs into the butter and cream and set aside.
With a fork, pull the spaghetti squash into strands and put the squash strands into a large mixing bowl.
Pour the egg mixture over the warm spaghetti squash, add the crumbled bacon, spinach and cheese, and stir to combine well.
Pour the squash-egg mixture into a prepared 8" x 8" baking pan or a pie plate.
Return it to the oven for about 15 minutes, until the egg is set. If a crispy exterior is desired, place it under the broiler until the top turns light golden brown.