What you will need:
2 medium spaghetti squash cut in half-length wise
1 tsp olive oil
8 ounces of bacon cooked then chopped
1 large shallot diced or minced
3 cloves garlic minced
3 Large egg whites (you can use the whole egg if you like)
1 crown of broccoli broken into florets with most of the stem removed
1/4 c coconut milk cream
1 Tbs dried oregano
Salt and pepper
Heat oven to 450. Drizzle the olive oil on the squash, then salt and pepper them.
Place squash on a baking sheet meat side up and roast for 40 minutes.
Place the broccoli florets on a baking sheet and put them in the oven when there is still 12 minutes left for the squash to roast.
While that’s roasting cook your bacon on medium heat until it’s nice and crispy then chop and set aside. Drain most of the bacon fat from the pan but keep some in there.
Cook your shallots and garlic in the bacon pan.
When squash is done simply scrape it out with a fork into the bacon pan.
Add the broccoli to the pan.
Place the pan temperature to its lowest setting.
Whisk your eggs in a bowl with the coconut milk and oregano.
Slowly pour the egg mixture into the pan and fold it in. Continue to stir for about 2 minutes.
Add salt and pepper to taste.
*Serving is 1 1/2 cups
166 cal 7.8 g fat 13.7 g carb 4.2 g fiber 10.2 g pro 8.4 g sugar
Top with cheese if desired
*Traditionally this dish is made with peas and cheese, I like it paleo friendly.