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Categories:Viewed: 55 - Published at: 5 years ago
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
Method
- 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
- 5. 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