• 1 small spaghetti squash
  • 8 eggs
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 6 stalks of asparagus, sliced into 1-inch long pieces
  • 1 red pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cottage cheese
  • salt, pepper, thyme
  • olive oil


  1. Preheat the oven to 425.
  2. Slice the squash in half the long way, scoop out the seeds, place each half inner-side down on a baking sheet and roast for 25 minutes.
  3. Lightly coat the red pepper in olive oil and roast in the oven while the squash is baking. Or if you have a gas stove like I do you can roast the pepper over an open burner flame, turningĀ it every couple minutes with tongs.
  4. When the pepper skin is a bit blackened and blistered, put the pepper in a bowl and cover for about 10 minutes. When it’s finished steaming, remove from bowl and peel the skin off. Remove seeds and slice into desired pieces.
  5. Saute the onions, asparagus, and garlic with a little olive oil, salt, and pepper.
  6. In a large bowl whisk together eggs, salt, pepper, thyme, asparagus, onions, garlic, half of the roasted red pepper pieces (unless you really love red pepper, an entire pepper is a bit too much), cottage cheese, and cheddar cheese.
  7. When the squash is finished roasting, turn it right side up and separate the flesh into strands by scraping it lengthwise with a fork. Mix squash strands with salt, pepper, and thyme then press evenly into a deep dish pie pan to form a crust.
  8. Pour the egg mixture into the crust and bake at 425 for about 30 minutes.

Original recipe inspiration from ifoodreal.