1 Preheat oven to 400f. Poke spaghetti squash all over with fork. Cook in microwave for 8 minutes or until tender. 2 Allow to cool enough to handle. Cut in half and scrape out the flesh into a bowl. 3 In a large frying pan, heat oil and cook onion and garlic until fragrant, about 5 minutes. Add cooked spagehtti squash, salt, pepper and curry powder. Adjust seasoning to taste. 4 Remove mixture from pan to a bowl and beat in 2 eggs. Spray nonstick muffin pan and then spoon in squash mixture to fill 12 muffin cups. 5 Baked in oven for 30 minutes or until set and browned. 6 Reheats well.

You can leave out the curry if you want, but it adds tremendous flavor.