Roast a whole spaghetti squash at 350° for 90 minutes. Cut in half and reserve half for another use. In a medium saucepan, cook the bacon over medium-high until crispy. Remove the bacon from the pan and add the chicken broth. Simmer over low heat for a few minutes.

In a separate bowl whisk the eggs and Parmesan until smooth. Slowly add them to the pan with the chicken broth along with the spaghetti squash and cook over low heat for 3-5 minutes. Meanwhile, saute the shrimp with salt and pepper in a non-stick pan for 1-2 minutes on each side until they are pink and opaque. Top the spaghetti squash with the crispy bacon and cooked shrimp. Serve immediately.