Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat a 1-1/2-quart casserole with cooking spray; set aside.
Cut squash in half lengthwise; remove seeds and strings. Place one half, cut-side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender; carefully remove from baking dish. Repeat with the other half. (Or place both halves, cut-sides down, in a shallow baking pan and bake about 40 minutes or until tender.) Cool slightly.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic; cook and stir about 5 minutes or until the onion starts to brown, stirring occasionally.
Use a fork to scrape all the flesh out of the spaghetti squash (hold the squash with hot pads if necessary). Place squash flesh in a large bowl. Cool slightly. Add onion mixture, eggs, egg whites, salt and pepper. Mix well with a wooden spoon.
Pour contents of bowl into the prepared casserole. Bake about 35 minutes or until set. Cool for 15 minutes. Serve warm.