1 Spaghetti Squash (3-4 pounds) – about 3 cups cooked squash is needed splash of Olive Oil
a few pinches Garlic powder
a few pinches Black Pepper
8 ounces Turkey Bacon (or nitrate free Pork Bacon), cook according to package directions
1 large egg, whisked
1 cup low fat cottage cheese
1/8 teaspoon nutmeg
1/2 cup Gruyére cheese
Bake the squash – Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (lengthwise) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper.
Preheat oven to 350 degrees F with the rack in the middle. Cook bacon until crisp. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg.
In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
Adapted from a recipe by Familyfreshcooking.com