Preheat oven to 450 F.
Cut spaghetti squash in half. If they are too hard, you can microwave them whole for 1-2 minutes to soften them until they are easier to cut.
On a baking sheet lined with parchment paper, place spaghetti squash face down after covering them with olive oil. Season with salt and pepper and cook in the oven for 30 minutes.
Meanwhile, heat olive oil in a large frying pan on med-high heat. Cook turkey bacon for 4-5 minutes until slightly crispy. Remove from heat.
Without wiping pan clean, add more olive oil. Add garlic, sautéing for 30 seconds until fragrant. Add mushrooms and cook for another 5 minutes until liquid has released. Add red onion and green peppers plus salt and pepper and cook for another 1-2 minutes.
Add flour and toss veggies to coat. Add broth, cream and parmesan cheese, cooking and stirring often for 2 minutes until sauce slightly thickens, then stir bacon back in.
Remove spaghetti squash from the oven and when cool, scrape out with a fork. Pour sauce mixture overtop of spaghetti squash, stirring to combine.
Meanwhile, heat olive oil in large skillet over high heat. When oil starts to smoke, add scallops and cook for 1 minute per side. Remove from heat to a paper towel-lined plate.
Top spaghetti squash halves with carbonara sauce and 6-8 scallops. Serve and enjoy!