Preheat oven to 375°F. Lightly oil a 9 inch square or round casserole dish.

Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact.

Drizzle cut side with 2 tablespoons evoo, and season with a sprinkling of salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance.

Let squash cool, with a fork, gently scrape the fragile squash strands into a mixing bowl.

Add eggs and onions and beat well. Mix in 1 teaspoon salt and ½ teaspoon pepper. Pour into prepared casserole dish and bake for 1 hour.

Serve as your new favorite side.