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Ingredients
- 1 spaghetti squash, about 3 pounds
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 3 large eggs
- 1/2 cup almond mild
- 2 tablespoons chopped fresh basil (1/4 cup basil leaves)
- 2 ounces Gruyère cheese, grated (1/2 cup) **
- 2 tablespoons freshly grated Parmesan
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 561 | |
| Calories from Fat 374 | 67% |
| Total Fat 42.53g | 53% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 510mg | 21% |
| Potassium 525mg | 15% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.29g | 4% |
| Protein 30.8g | 49% |
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