8oz. organic nitrate-free bacon, cut into 1/2" pieces
1yellow onion, chopped
4oz. Gruyere cheese, shredded and divided
1teaspoonfine sea salt
black pepper to taste
If you haven't done so already, prepare your spaghetti squash. Preheat your oven to 350F and generously grease an 8" x 8" glass dish with butter or coconut oil.
Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp.
Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.
Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.
Leftovers can be stored in a sealed container in the fridge for up to 4 days.