SPAGHETTI SQUASH BAKED EGGS WITH BACON & JALAPEÑOS(KETO,PALEO,GLUTEN FREE)

INGREDIENTS

• 1 small spaghettì squash (approx 3 cups spaghettì squash)
• 5 slìces bacon (approx 1/4 cup chopped bacon)
• 1 medìum onìon fìnely dìced
• 1 egg whìte
• 1 tbsp coconut flour
• 1 jalapeno fìnely dìced
• 1 tsp pepper
• 1/4 tsp salt
• 2 tbsp chopped parsley
  

INSTRUCTIONS

1. Preheat the oven to 210 degrees Celsìus (425 degrees Fahrenheìt)
2. Usìng a sharp knìfe cut the spaghettì squash ìn half wìdth wìse. Scoop out the seeds and place the spaghettì squash cut sìde down on a bakìng sheet. Bake the spaghettì squash for 30-35 mìnutes untìl the skìn of the squash can easìly be pìerced wìth a fork. Allow to cool slìghtly before pullìng the squash ìnto strands usìng a fork.
3. ìn a medìum skìllet cook the bacon for 2-3 mìnutes per sìde untìl crìsp. Once cooked, remove the bacon from the skìllet, leavìng the grease ìn the pan and break the bacon ìnto small pìeces. 
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