Pre-heat the oven to 425 degrees. Trim off 1/2 inch from each end of the squash and discard. Slice the remaining squash into thick rings, horizontally. Using a spoon, remove the seed and membrane from the center of each slice. Coat a roasting tray or baking sheet with cooking spray or a little bit of olive oil. Brush the slices of the squash with the olive oil and place on the baking sheet. Sprinkle with the salt, pepper and red pepper flakes. Bake the squash rounds for 12-15 minutes or just until tender. Remove the baking sheet from the oven. Carefully crack an egg into each of the holes. Season the eggs with a pinch of salt and return to the oven. Reduce the heat to 375 degrees and bake the eggs until cooked through or cooked to your liking, about 10 minutes. Serve the eggs with a sprinkle of fresh herbs and bacon crumbles, if desired.