Spiralize your yellow squash and set aside.

Fry bacon in a large pan keeping the bacon grease for later use (set bacon aside and crumble once it is cool.

In a medium size bowl mix eggs, onion and garlic powder, salt and pepper to taste. Set aside.

Mix cream and cornstarch together and add to medium sized sauce pan. Do not let it boil and keep a constant eye on this stirring often. Once it starts to get thick add in your cheese.

Once creamy, slowly add this to the egg mixture, whisking constantly to avoid clumps. Add back into the sauce pan and keep warm......just warm, do not let this get too hot and stir frequently.

Heat the leftover bacon grease back up and fry your spiraled squash, just till slightly tender.

Drain the squash if needed, add cream, crumbled bacon and peas.

Serve warm.