Pulse the butternut squash noodles in a food processor until rice-like, then set aside.

Place a large skillet over medium-high heat. Once heated, add in the bacon and cook until crispy. Transfer to paper towel lined sheet and set aside.

Heat the 1 tablespoon olive oil in a large pot over medium heat. Once oil is shimmering, add the garlic and cook for 30 seconds or until fragrant. Add the butternut squash rice, season with salt and pepper and stir. Cook for 2 minutes to heat through, then add the broth. Lower heat to low to bring to a simmer. Cook for 10-15 minutes or until broth fully reduces. Remove the pot from heat and fold in the cheeses. Stir until cheese has fully melted and then crumble the bacon and add in and stir to combine.

Once risotto is almost done, using the same skillet used to cook the bacon, wipe it down and place over medium-high heat and once heated, add in the eggs. Cook the eggs until whites are set.

Spoon risotto into bowls and top with fried egg and garnish with parsley. Serve hot.