Spaghetti Squash Breakfast Bake

Ingredients
1 organic spaghetti squash (med-large)
1 lb organic maple pork sausage
8 organic eggs
pepper
garlic powder
nutmeg

Directions
Preheat oven to 420 degrees.  If cooking at lower altitude use a lower temperature (~400).

Cook spaghetti squash.  I use the microwave to save time.  Place squash in microwave for 1-2 minutes depending on the size to soften.  Chop ends off squash and cut in half lengthwise.  Place squash face down in 1/4 C water in a bowl and cover with saran wrap.  Cook for ~5-6 minutes.  Repeat for other half of squash.  Remove seeds and shred squash with a fork.  Place all shredded squash in a large bowl.

Brown ground sausage (make sure to break up meat into small pieces).  Let cool for a few minutes and place in bowl with squash.  Add spices to squash and meat and mix well.  Add eggs into bowl with squash and sausage and mix thoroughly with a fork to break up the yolks.

Spray 9x13 dish with olive oil.  Pour all ingredients into dish.
Bake for 35-45 minutes or until eggs are cooked.  I like to brown the top of the casserole.

Enjoy!
This dish reheats very well for breakfast throughout the week!