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