Preheat oven to 350 degrees F, heat a large skillet over medium high heat and coat an 8x8-inch casserole dish with cooking spray; set
casserole dish aside.
Add the chopped bacon to the hot skillet, stir with wooden spoon and cook until partially cooked.
Add the chopped onion and squash and combine. Saute for 7-10 minutes, until onion and squash are fork tender.
Remove the skillet from the heat and add all of the ingredients, except for the, eggs, pork rinds and parmesan.
Once combined, mix in the eggs and then transfer the mixture to the casserole dish.
Top the mixture with the crushed pork rinds and grated Parmesan.
Bake, uncovered, for 35-40 minutes. Serve immediately.
Leftovers best stored in an air tight container in the fridge up to 5 days.