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Ingredients
US|METRIC
2 SERVINGS
- 2 cups spaghetti squash ("noodles" scooped from one half of a baked squash, see cooking instructions below in Recipe Notes)
- 1 egg (pasture-raised preferred beaten lightly)
- 2 Tbsp. fresh parsley (chopped finely)
- 2 Tbsp. animal fat (rendered, avocado oil or ghee)
- sea salt
- ground black pepper
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Directions
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