1. Preheat your oven to 425.
2. Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
3. Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.
4. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
5. Then shred your sweet potato. It's best to use a food processor with a shredding attachment.
6. Now you can either send your onion through the food processor or chop it yourself. Think about how easy your life could be if you sent it through a food process. There ya go.
7. After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.
8. Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan or been. Keep covered until the sweet potatoes are soft and delicious.
9. Remove from heat.
10. Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.
11. Turn your oven down to 400 degrees.Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
12. Mix together. Add some salt and pepper as need.
13. Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.
14. Bake your egg casserole for around 25-30 minutes. This is very dense so make sure it's cooked all the way through before you pull it out to rest.  It should bounce back at you. Like fluffy eggs do.
15. Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.

Notes