Ingredients:

• 1 spaghetti squash
• olive oil
• 1 leek, cleaned and coarsely chopped
• 1 large red or orange pepper, coarsely chopped
• 1 package mushrooms, sliced
• salt and pepper
• 5 eggs

Instructions:

1. Roast the spaghetti squash in the oven until fork tender
2. When the squash cools, slice and scoop and discard the seeds, then use a fork to remove the spaghetti squash strands. Pat the strands into a greased pie plate. Bake the spaghetti squash at 350 F. for about 10 – 15 minutes to remove the moisture in the squash. Remove from the oven.
3. Saute the chopped leek, pepper, and mushrooms in oil until tender. Lightly salt and pepper the mixture, then stir. Spoon the mixture into the pie plate over the spaghetti squash.
4. Crack the 5 eggs and blend the whites and yolks together. Pour the eggs over the vegetables in the pie plate.
5. Bake at 350 F. for approximately 45 minutes until the eggs are set.