Spaghetti Squash and Cinnamon Custard

This is a good way to get more fat in...the custard absorbs it all, and just tastes richer and richer. :) Of course, the flavor is quite austere, this being a GAPS rendition of "custard" (i.e. no sweetener). If you can have dates, blending up and adding 8-10 of them will go a long way toward making this into a dessert.

1 medium-large spaghetti squash, cooked (poked with a fork all over, 375 for about 1.5 hours, turning over halfway through); about 4 cups pulp, total
1/2-1 cup fat (ghee, butter, or coconut oil)
1/4 cup ground cinnamon
6 extra-large or 8 large eggs
1/4 tsp. salt
1-2 tsp. vanilla extract, optional

Preheat the oven to 350f.

Slice the squash lengthwise, remove seeds, and scoop pulp into a medium bowl. Melt the fat into the squash pulp, and add the eggs, cinnamon, and salt. Mix well.

Pour into a greased pan (9x13" or so), and bake for about 1/2 hour or 40 minutes, till puffed and lightly golden.