Slice the spaghetti squash in half lengthwise. Spoon out the seeds and discard. Place, face side up in a baking dish and season liberally with avocado oil and spicy bacon sea salt. Roast until golden around the edges and soft to touch, about 45 minutes.
Meanwhile, in a large mixing bowl whisk together the egg, pecorino cheese, and milk. Set aside.
Once the squash is cooked, allow to cool slightly. Using a fork, scoop out the spaghetti-like insides. Set aside.
Place the garlic olive oil and bacon or pancetta into a sauté pan and turn on to medium high heat. Cook until slightly crispy, about 5 minutes.
Add the wild garlic seasoning and cook another minute.
Add the spaghetti squash to the warm bacon, tossing to coat with the renderings.
Transfer the warm squash to the egg mixture and quickly toss to cook the egg. Add a touch more milk if necessary to thin the sauce. Pepper to taste.
Transfer the squash back into the shell or onto a serving platter and garnish with a sprinkle of spicy bacon sea salt and few sprigs of parsley. Enjoy!