INGREDIENTS
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1 3/4 cups cooked spaghetti squash
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1 Tbsp. olive oil
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1 medium yellow onion, minced
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6 Eggland’s Best eggs
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1 tsp. garlic powder
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1 tsp. kosher salt
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1⁄8 tsp. ground black pepper
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2 Tbsps. chickpea flour
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1⁄3 cup Parmesan, grated