INGREDIENTS
1 spaghetti squash;
13 oz. asparagus, trimmed and cut into 1-inch pieces;
½ red onion, sliced;
1 cup mushrooms, sliced;
2 garlic cloves, minced;
5 eggs;
½ cup coconut milk;
1 tsp. fresh rosemary, minced;
Sea salt and freshly ground black pepper;