To Prepare the Spaghetti Squash/Pasta: Prepare spaghetti squash by microwaving for 5-10 minutes, or until soft, (be sure to pierce with a knife before microwaving to release steam). Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is soft. Once the skin on the squash has softened, cut it in half lengthwise (be careful, it will be hot, and let off steam). Once it has cooled enough to handle, remove seeds and discard. Use a fork to loosen the 'spaghetti' portion of the squash. Set aside.
(Or if using pasta, cook pasta according to package instructions, and drain).
Meanwhile, in a small bowl, whisk together the eggs, Parmesan cheese, and seasonings.
To Cook the Bacon: Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Remove from the skillet and crumble. Or cook in the microwave until crispy, then crumble.
Turn stovetop heat to medium low and add spaghetti squash (or pasta) to the skillet, as well asa the egg/parmesan cheese mixture. Toss spaghetti squash in egg mixture until well combined, and continue to cook until the egg is cooked through. Turn off heat and toss in 2/3 of the cooked bacon (and cooked chicken if using). Remove from the skillet and top with the rest of the bacon. Enjoy with additional parmesan cheese on top if desired.