Cut spaghetti squash in half, scoop out seeds, and roast, cut side down on a lined baking sheet for 45-50 minutes in a 400 degree oven. Shred the inside with a fork. Set aside. (You can do this well in advance to save time.)
Microwave frozen spinach, drain excess liquid, set aside.
Combine contents of both skillets together. Taste and season with extra salt or herbs, if desired.
Pour mixture into a greased 9x13'' baking dish. Stir in the spaghetti squash to mix evenly. Finally, pour bone broth and/or coconut milk evenly over the top.
Bake in a 375 degree oven for 40-45 minutes, or until bubbly. Allow to cool before cutting.
Notes
~This is actually even BETTER if you make it a day ahead and just reheat in a warm oven, or cut pieces and microwave them. It will set overnight in the fridge and cut really well - like an egg casserole!
~Feel free to substitute in your favorite veggies or meat/sausage/bacon!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/egg-free-breakfast-casserole/