Baked Spaghetti Squash Carbonara

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3-pound spaghetti squash

8 ounces bacon (8 to 10 slices), diced

1 small yellow onion, diced

4 large eggs

1/2 cup ricotta cheese

1 1/4 cups Parmesan cheese, or mix of Parmesan and pecorino, divided

1 teaspoon salt

1 teaspoon black pepper

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