1 med spaghetti squash (about 2.5 lbs)
Olive oil, coconut oil or butter for pan
3/4 lb bacon, bits
1/2 med yellow onion, minced
3 garlic cloves, minced
1 can artichoke hearts, chopped
1 lb cooked chicken (rotisserie or ground works well)
2 cups fresh spinach, chopped
1/2 t garlic powder
1/4 t ground nutmeg
1/2 t salt
1/4 t pepper
4 large eggs, whisked
Preheat oven to 400F
Cut spaghetti squash in half lengthwise. Place face down on a cookie sheet and bake until soft (30-35 minutes) **can also be thrown in a pressure cooker for quick cooking. Remove and let cool to touch.
Turn oven down to 350F
Grease a dutch oven or 8 inch square baking dish with olive oil or butter
Remove squash seeds, then use a fork to remove the threads and place them in the greased baking dish
In a large sautee pan over medium heat, cook bacon until crispy. Remove with slotted spoon and set aside on paper towel.
Use bacon fat to cook onion and garlic until fragrant and soft. Then add the artichoke hearts, chicken, spinach, garlic powder, nutmeg, salt, pepper and mix well. Cook for 3-4 minutes until well combined.
Add the mixture above and bacon to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix together until you can no longer see the eggs.
Bake for 1 hour or until the top forms a slight crust and doesnt give when you press the middle. Let rest for 5 minutes before serving. Garnish with fresh parsley.
This is from Julia Bauer's Paleo Cookbook. I know I have said this before but she has some great recipes in her cook books.