Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
Combine the eggs, cream cheese, herbs, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
Sprinkle the cheese on top. Bake for 30-40 minutes until golden.
Notes
Nutrition: each ½ serving (⅙th of the recipe) has 4 NET carbs.Fuel Pull Option: sub in 2 egg whites and 6 wedges light cheese for the cream cheese (such as Laughing Cow). With these options, each ½ cup serving will have 3 grams of carbs and 5 grams of fat.To Bake Spaghetti Squash: I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400. Look within the post for links to microwave and pressure cooker instructions.To Reheat: keep refrigerated in an airtight container until ready to reheat. Warm it in the microwave for 1-2 minutes or until hot all the way through. To Freeze: place the cooked casserole in a container that is sealed and freeze for up to 6 months. Thaw and heat when ready to serve. Substitutions: you can replace the mozzarella with swiss, cheddar, or any other cheese that you enjoy.Prep Ahead: prepare the spaghetti squash ahead of time and store it in the fridge until you are ready to prepare the meal.