Preheat oven to 375˚ and lightly brush or rub 9x13 baking pan with oil.
To a large skillet, add chorizo, onion and pepper and cook over medium heat until the chorizo is fully browned and no longer pink, around 8 minutes.
Spread chorizo mixture over the bottom of the prepared pan, then layer the spaghetti squash over the top of the chorizo. Sprinkle the spaghetti squash with ½ teaspoon of salt and ¼ teaspoon of pepper.
In a medium bowl, combine eggs, egg whites, milk, coconut flour and 1 teaspoon of salt and ¼ teaspoon of pepper. Pour the egg mixture over the meat and vegetables in the pan. Sprinkle the cheese evenly over the top. Bake for 30-35 minutes or until the eggs have fully cooked through.
**Nutrition is calculated using eggs + egg whites combo, chicken chorizo and unsweetened cashew milk