I ran across this recipe in my YouTube feed and it peaked my interest. I only had in inkling that I may have cooked spaghetti squash at some point, but had no solid memory of doing so. And I definitely do not have any memory of consuming spaghetti squash at a restaurant or elsewhere. Therefore, it was hard for me to imagine what this dish could taste like, which intrigued me and prompted me to try it out. While the original recipe calls for pancetta, I could not find any at the store when I picked up the squash, so just used thin-cut bacon strips, (something I usually have in my refrigerator). I thought that it might have some sort of earthy, vegetable-like taste, although looking at all the types of fat used in this dish, I should have known better. The taste was indeed earthy, but the bacon, butter, and cheese really stole the show. I really liked this dish, but it is probably something I will only make very infrequently. It is a great meal on a cold, fall night, but it makes a lot and, while I did not try it, probably does not freeze well. That makes for several, heavy meals in not too many days, which can be a little too much for me. However, I could see making it for four or so as an entrée, or even more as a side dish.
The cooking process is very straightforward, and since things are reheated in the oven at the end, most things can probably be made in advance. If doing so, I would try storing the cooked and shredded squash strands separately from the cooked bacon and its resulting grease, then warm both before assembling everything. With this sort of advanced preparation, I expect that this dish could come together within 20 minutes.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/spaghetti-squash-carbonara