Italian Spaghetti Squash Breakfast Casserole – Low Carb, Gluten Free, Paleo

INGREDIENTS

large spaghetti squash, halved lengthwise and seeded

4 tbsp

butter, ghee or bacon fat, divided

sea salt and black pepper,

1 cup

onion, diced

2 cloves

garlic, minced

1/2 tsp

dried Italian seasoning

1/2 cup

organic tomatoes, diced

3 oz

Italian salami, thinly sliced

1/2 cup

kalamata olives, halved

large pastured eggs

1 handful

Italian flat leaf parsley, rough chopped