Paleo Whole30 Spaghetti Squash Breakfast Casserole

0 Cut the spaghetti squash in half diagonally. Scoop out the seeds and place both halves in the instant pot on the steamer rack. Add 1 cup of water to the pot, put the top on, make sure the valve is closed, hit "manual" and reduce time to 7 minutes. 
1 While the squash is cooking, cook the bacon and mushrooms. Cut the bacon into small pieces and cook in a medium to large skillet over medium heat. Once crispy, remove and place on a plate. Leave about 1 tablespoon bacon grease to pan and add in the mushrooms. Cook over medium heat until tender. 
2 Once the squash is done, hit "cancel" and release the valve. When the pin drops, open the lid and carefully remove squash to a bowl to cool a little. Once cooled enough to handle, shred into a large bowl (possibly the one you're already using) and squeeze out all the water. 
3 Add the bacon, mushrooms, green onion, salt and half the tomatoes to the spaghetti squash and mix well. 
4 Preheat the oven to 350° Line a 13x9 with parchment paper and add in the spaghetti mixture. 
5 Break the eggs into a medium bowl or measuring cup and whisk until well mixed and all yolks are broken. Pour over spaghetti mixture and mix a little to make sure it's combined and spread evenly. 
6 Top with the other half of tomatoes and bake for 50 minutes or until eggs are set.