INGREDIENTS
2 cups
cooked spaghetti squash ((about 1/2 of a 3.5 lb squash))
1 tsp
coconut oil or butter
1
onion (, chopped)
1 cup
baby kale (, chopped)
4
eggs (, beaten)
2 oz
raw cheddar (, shredded (about 1/2 cup) and divided)
1 tsp
sea salt
Freshly ground black pepper
coconut oil or butter for greasing the dish