Ingredients:

• 2 cups cooked spaghetti squash
• 1 Tbsp coconut oil
• 1 cup red pepper, diced
• 2 cups zucchini, diced
• 1⁄2 cup onion, diced
• 1 cup parmesan cheese, shredded
• 5 eggs, ideally pasture-fed
• 1 tsp salt
• 1 cup low fat milk
• Optional: nutmeg to taste

Instructions:

1. 1. Spread coconut oil in bottom of baking dish
   2. Press squash to sides and bottom to form a crust
   3. Place the other half of the coconut oil in pan with garlic and onion, add
      peppers, zucchini and cook until soft.
   4. Layer the veggies on top of the spaghetti squash and add 3⁄4 of the cheese
   5. Beat eggs milk, salt, nutmeg in bowl and pour over veggie and cheese
   6. Bake for 30 minutes then sprinkle remaining cheese.
   7. Return to oven for 10-20 minutes or until egg mixture is set.