Ingredients
1 medium spaghetti squash
12 oz nitrate-free uncured bacon
1 Tbsp arrowroot powder
1/2 C full-fat coconut milk
6 eggs
1 Tbsp Italian seasoning (or herbs de provence)
1 tsp dried parsley
1 tsp salt
1/4 tsp garlic powder
Preparation
1.Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
2.While the squash is cooking, fry up the strips of bacon (whole) in a pan over medium heat. Use one you can also scramble eggs in, we like a cast iron skillet When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon
3.Over medium heat, whisk in the arrowroot powder to the bacon grease and let cook for a few minutes
4.While the arrowroot cooks, combine eggs, coconut milk, seasoning, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated
- Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes) Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture
