Slice spaghetti squash lengthwise in half and scrape out seedy innards

In a baking dish, place spaghetti squash face down and fill with one inch of water

Microwave for 13 minutes or until tender

Using kitchen shears, cut pancetta into small bite sized pieces

Heat olive oil in pan on medium high heat

Once oil is hot, add onions and pancetta and cook until onions are soft and pancetta starts to become crispy

Add garlic and cook for two more minutes

Using slotted spoon remove onions, pancetta and garlic and place to the side

Using same pan and grease rendered from pancetta, add asparagus and sauté for 5 minutes or until it becomes tender

Once spaghetti squash is done, scrape innards into a separate bowl using a fork, be careful it's hot!

Add pancetta, onions, garlic, asparagus and parmigiano reggiano OR ground cashews to spaghetti squash

Add eggs to all ingredients and toss until all is coated and egg is cooked through

Salt + pepper to taste