Karen's Cave Kitchen
1 Whole Spaghetti Squash
12 Eggs (cage free and brown)
1 lb Breakfast Sausage (nitrate and nitrite free)
1/2 cup Red Onion, diced finely
1/2 cup Green Onion, diced
1 Tblsp Cow Ghee (or grass fed butter or oil of choice)
1/4 cup Coconut Flour
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Freeze Dried Basil
Preheat oven to 350°
Cut spaghetti squash in half lengthwise. Place it in the microwave cut side up and cook on high heat for 10 minutes. Remove and allow to cool until you can handle it.
Brown sausage in a skillet on the stove top until cooked through.
In a large mixing bowl, combine eggs, spices, ghee and flour with an immersion blender. When fully mixed through, add onions and mix again with blender to just combine onions. Don't over blend after adding onions or they will pulverize.
Remove seeds from cooled squash. Use a grapefruit spoon or the tines of a fork to "noodle" the spaghetti squash. Place the squash "noodles" into a 9 x 13 greased casserole dish.
Next layer the cooked sausage over the squash.
Now pour the egg mixture over the sausage and squash. Give the casserole dish a couple of shakes to be sure egg is thoroughly combined into the sausage and squash.
Sprinkle the top lightly with a little more sea salt.
Bake 30 minutes until golden brown.
Allow to cool for 5 minutes. Cut into squares and serve.