1. 1. Preheat the oven to 400°F (200°C).

2. 2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and roast in the oven for 40-45 minutes, or until tender.

3. 3. While the squash is roasting, cook the bacon in a skillet until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.

4. 4. Add cremini mushrooms, garlic, and baby spinach to the skillet with the bacon drippings. Cook until the mushrooms are tender and the spinach is wilted.

5. 5. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Slowly pour in milk while whisking continuously to create a creamy sauce.

6. 6. Stir in cheddar cheese, Worcestershire sauce, soy sauce, salt, adobo seasoning, garlic powder, onion powder, and parsley into the sauce until well combined.

7. 7. Once the spaghetti squash is cooked, use a fork to scrape out the strands into a bowl. Add the cheesy sauce mixture, cooked mushrooms and spinach, and crumbled bacon to the bowl and mix well.

8. 8. Transfer the mixture back into the spaghetti squash shells or a baking dish. Top with additional cheddar cheese if desired.

9. 9. Bake in the oven for 15-20 minutes until bubbly and golden brown on top.

10. 10. Serve hot and enjoy!