This recipe is super yummy, and very filling.
Preheat the oven to 375 F.
Heat coconut oil in large oven-proof pan with sides, and sauté onion, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook until onions are translucent, about 5 minutes.
Add squash cubes and continue to cook, stirring lightly, until squash is cooked through but retains its shape. This may take about 15 minutes or so.
Set pan aside. In a large bowl, whisk the eggs, coconut milk, parsley, and remaining salt and pepper.
Add squash cubes/onions and pour mixture into the skillet and place right into the oven.
Bake until the eggs are just set, about 15-20 minutes. If the top is not browned, you can place under broiler for 1-2 minutes. Cool briefly, and cut into wedges.