In a medium skillet over medium heat, cook the garlic and rosemary in the bacon grease until the garlic begins to become translucent, about 3 minutes. Put the meat, salt, and lemon pepper into the skillet. Cook and stir over medium-low heat until the flavors are well combined, about 10 minutes.
Meanwhile, in a medium saucepan over medium-low heat, melt the butter. Add the spaghetti squash, garlic salt, lemon pepper, and water. Heat and stir until warmed through.
A few minutes before serving, pour the Almond Milk (or cream) into the pan with the meat. Cook and stir until the mixture is bubbling and beginning to thicken for about 2 or 3 minutes. Serve on individual plates with the spaghetti squash on the bottom and the gravy over the top. Garnish with the nutmeg.