INGREDIENTS
1
large spaghetti squash
8
slices uncured bacon, cooked and crumbled
2 cups
leftover shredded chicken
3/4 cup
frank’s red original cayenne pepper sauce
1/4 cup
ghee
1 tbsp
coconut aminos
1 tbsp
apple cider vinegar
2
large eggs
1 tsp
sea salt
2
garlic cloves, minced
1/2 tsp
ground black pepper