- Preheat half of the grill, setting the burners to high.
- Cut the squash in half lengthwise. Using a spoon, scoop out the seeds. Brush the inside of the squash with the oil. Season with salt and pepper. Wrap each squash half tightly in foil.
- Place the squash halves, cut-side down, on the hot side of the grill. Close the barbecue lid. Cook for 15 minutes or until the squash is starting to soften, turning over halfway through.
- Meanwhile, in a bowl, whisk the eggs with the cream and dill. Season with salt and pepper.
- On a work surface, open the foil to reveal the cut-side of the squash halves (keep the foil covering the skin-sides of the squash). Shred the flesh with a fork, being careful not to perforate the skin. Place the squash halves on a plate. Pour the egg mixture into the cavity of each squash half. Top with the bacon strips.
- Carefully place the squash halves on the side of the barbecue that is off. Close the lid. Cook for 45 minutes or until the egg mixture puffs up and is firm at the centre, maintaining the barbecue temperature at 400°F (200°C). Let rest for 5 minutes on a plate. Cut each squash half in two. Serve with a green salad, if desired.
Choose a squash without any cracks to avoid leakage of the egg mixture.