Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.
Whisk together milk, egg, nutritional yeast, salt, and pepper in a small bowl.
Add in the squash noodles and saute for 2-3 minutes, or until softened.
Slowly pour the coconut milk/egg mixture into the pan. Stir vigorously for 1-2 minutes (so that the egg doesn't scramble) until a thick, creamy sauce forms over the zoodles.