This is a pretty tasty dish.
Take 1 spaghetti squash cut in half and deseed lightly coat with extra virgin olive oil and lightly salt with kosher salt. Bake at 400 degrees for 40-50 minutes. Until you can stick a fork in the meat and it pulls away.
Sauce
2 eggs
½ cup heavy cream
1 cup grated Parmesan
Springof fresh rosemary, ( you can use Basil or parsley or your favorite herb)
1 tea kosher salt
¼ cut chopped Sun Dried Tomato soaked in olive oil *you can get them already marinated in olive oil.*
Bread crumbs
Sliced almonds.
Mix the Eggs, Cream, Cheese, Rosemary, Salt and Tomato in a small mixing bowl.
When the Squash has cooked, scrap out the meat of the squash with a fork, will look like
Spaghetti. Put the squash in a 12X12 baking dish, pour sauce mixture and mix with the squash. Bake at 400 for 10 minutes then remove and cover with bread crumbs and almonds. Bake an additional 10 minutes.
Sauté almonds in tbsp butter until lightly browned.