Poke spaghetti squash all over. Microwave for 8-10 minutes. Halve and scoop out seeds. Scrape out "noodles" with fork and set aside.
Cook the bacon in a large skillet until crisp. Remove from pan, crumble, and reserve.
Add the onion to the bacon grease and cook until translucent.
Add the butternut squash, garlic, salt, and mushrooms, and saute until butternut squash is tender.
Add reserved spaghetti squash and crumbled bacon and cook for just a couple minutes.
Meanwhile, melt the coconut cream in a small saucepan until starting to steam. Whisk a couple tablespoons of the hot coconut cream into the egg yolks. Whisk the egg yolk mixture into the coconut cream and cook for just a minute, stirring.
Pour the coconut cream and yolk mixture into the spaghetti squash mixture. Cook, stirring, for just and minute or two.