Preheat the oven to 180°C. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with 2 tbsp of the melted butter or ghee and place cut side up in a baking dish. Roast for 30-40 minutes, until soft.
In the meantime, melt the remaining 2 tbsp of butter or ghee in a frying pan and gently fry the cabbage and garlic. Season with the turmeric, cumin and some salt and pepper, then remove from the pan and set aside in a bowl.
Whisk together the egg whites and Parmesan cheese and set aside.
Heat a frying pan and cook the bacon over a medium heat until crisp. Remove the bacon when done, but leave the bacon fat in the pan.
Once the spaghetti squash has cooled down, use a fork to scrape out the squash strands from the skin. Add the squash to the pan with the bacon fat along with the fried cabbage and cook over a medium heat for 2-3 minutes. Remove from the heat and pour in the egg white and Parmesan mixture and the bacon, stirring constantly.
Divide the spaghetti/cabbage mix into four bowls and place an egg yolk on top of each bowl, finishing by garnishing with chives. If you prefer having a well-cooked egg yolk, then add it at the same time as you stir in the egg white and Parmesan mix. It does give it in at the very end.