Preheat the oven to 375 degrees.

Cut the spaghetti squash in half lengthwise, and place it cut side down into a baking dish. Fill the baking dish with water, so that it comes about an inch up on the squash in the dish.

Bake the squash for 35-40 minutes. Remove and let cool.

When you can handle the squash, shred and remove the meat from the inside.

In a skillet over medium high heat on the stove, melt the butter.

Place the onion in the skillet, and saute until tender.

Add the garlic to the skillet and saute for 30 seconds.

Mix in the heavy whipping cream and spinach, and simmer until the spinach is wilted.

Stir in the parmesan cheese and crumbled bacon as well as salt and pepper to taste.

Place the shredded squash into the skillet, and toss to coat well in the sauce.

Separate the filling mixture into the two halves of the spaghetti squash hulls.

Bake for another 10-15 minutes.

Remove and garnish with additional crumbled bacon, feta cheese and pine nuts before serving.