splash of Coconut Oil
1 cup of almond flour
1/8 teaspoon of nutmeg
1 tablespoon of ghee
1/2 cup of unsweetened almond milk
2 teaspoons of garlic powder (divided)
8 ounces bacon
1 large Egg, whisked
1 cup raw cheddar cheese
1/8 teaspoon pepper
1/2 cup Parmesan Cheese
Preheat oven to 375 degrees F. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half long ways and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some coconut oil, 1 teas. garlic, ghee, and pepper.
In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Pour remaining bacon grease on top of the squash mixture for added taste. Top with parmesan cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
Enjoy!
Fit Chic
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