Heat an oven-safe skillet over medium heat. Cook the onion and garlic in 1 tablespoon of the coconut/olive oil until the onions are translucent. Add the green chile and the green bell pepper and cook until the vegetables have softened.
Add the ground beef to the pan. Cook until no pink remains.
Add the spices to the pan and mix thoroughly. Remove the pan from the heat and add the mayonnaise.
Remove the threads from the spaghetti squash and mix them with the ground beef and vegetables.
Add the eggs and mix thoroughly. Use a spatula to spread the mixture out evenly.
Bake the casserole in the preheated oven for 45 minutes