• 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
• 1 heaping Tbsp lard (or butter)

Preparation

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)

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

Over medium heat, whisk in the arrowroot powder to the bacon grease and let cook for a few minutes

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

Scoop out spaghetti squash “noodles” with a spoon and and add to serving bowl, top with lard

Slowly start to incorporate lard into spaghetti squash; once melted, stir to combine all ingredients