Cook the spaghetti squash while preparing the sauce. (directions above) When cooked, use fork to separate.
In a skillet, add olive oil and heat to medium. Add in the shrimp, scallops, onions and garlic. Cook until shrimp and scallops are cooked through, about 8-10 minutes. Add the spinach and let it wilt. Drain off any liquid.
While preparing the seafood mixture, in a large skillet, cook the bacon until crispy. Remove from grease and set aside.
Keep your range at low heat. Add the coconut milk to the grease that remains from the bacon.
Slowly stir in the coconut flour until the mixture starts to thicken. The sauces thickens over time so add slowly.
Slowly sprinkle in sea salt, pepper and garlic powder (optional). Stir well. Salt and pepper to taste.
Add the seafood mixture to the sauce and stir.
Top the spaghetti squash with alfredo mixture. Garnish with crumbled bacon.
Recipe Notes
Cut this recipe in half if you are not cooking for many or do not wish to have leftovers.