This is a quick and easy meal to toss together at the end of the day. I prepped everything a week in advance, with the exception of the eggs and spaghetti squash, then just tossed it all in the bacon grease to warm through. Worked like a champ. Stole the majority of the recipe from Popular Paleo.
1 spaghetti squash
1 c bacon or pancetta, chopped and cooked
1/4 c bacon grease
4 cloves garlic, sliced thinly
2 scallions, sliced thinly
1-2 T white vinegar (rice, white wine, distilled are all fine)
fresh cracked black pepper
*Either roast your spaghetti squash, or microwave it (I do this by tossing the whole squash, with some holes poked in it, in a dish, and nuking for 11 minutes), cool, and shred. If it’s leaking moisture, drain. Put into a bowl.
*Heat your bacon grease with garlic cloves until they start getting fragrant (garlic burns easily, and gets bitter when it does, so don’t let it start browning), toss the bacon in, add the scallions and vinegar. Pour over squash and mix thoroughly to get the bacon and garlic evenly distributed.
*Fry, poach, or soft boil your eggs. Top servings of squash with the runny egg, sprinkle with parsley, top with plenty of crunchy black pepper, and some big salt. Pierce the yolk and let that golden deliciousness drizzle down and become your sauce.
This is paleo and whole30 compliant, if that matters to you.